How pleasant is the smell of freshly baked Rustic loaves? For us freshly baked bread is truly irresistible, one of those treats that fills the house with goodness, warming it up and making it even cosier… especially when the first cold weather sets in.
Then there is the satisfaction of enjoying a fragrant loaf of bread made with one’s own hands.
Today we are going to make gluten-free Rustic loaves that you can use to accompany meals, snacks and breakfasts; and if you don’t have time to let bread rise, try Yoghurt flat bread.
45.73g carbohydrates per 100g
- 780g water
- 420g flour mix for bread, brand Revolution**
- 300g flour mix for dark bread, brand Schär**
- 120g buckwheat flour*
- 100g flour mix for bread, brand Bene Sì Coop**
- 50g extra virgin olive oil
- 20g sprouted buckwheat flour* (optional)
- 25g brewer’s yeast
- 10g salt
**Ingredients specific for celiacs
*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)
- In a bowl, or in a planetary mixer, mix all the ingredients together, setting aside only 10g of oil.
- When the dough is even and fairly firm, divide it into 4 pieces and form into large loaves; place them on 2 baking tins covered with parchment paper and leave them to rise for about 2 hours.
- Brush the surface with the oil set aside; bake for 30-40 minutes in a static oven preheated to 200°C.
Version with gluten of Rustic loaves
Replace the gluten-free flours with equal amounts of mixed wholemeal flours, reducing the water to 550g.
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