FacebookCook
Preparation
in 15 minutes
Cooking
in 45 minutes
Temperature
200 °C
- In a medium size bowl, we mix the lukewarm water, the Schär yeast or the fresh yeast & the sugar.
- In a bigger bowl, we add the Schär Mix B Pane Gluten Free Flour & the salt. Add the wet yeast mixture in the flour & stir with a spatula or wooden spoon till the mixture comes together.
- Divide the dough in 2 individual bowls.
- In the bowl number 1, we add the ingredients for the savoury bread & mix well.
- Repeat, with bowl number 2, add the ingredients for the sweet flavour & mix well.
- Roll the dough in a nice round loaf & let it rest for an hour.
- (If you are using fresh yeast, you need to rest the dough for at least 12hours and up to 36hours).
- Preheat the oven on 200 degrees Celsius, brush the bread with the olive oil & bake for 45 minutes.
- Remove from the oven & let rest for at least 2 hours.
Ingredients
For the bread dough:
570
g
lukewarm water
10
g
dry yeast
or
8
g
fresh yeast
10
g
sugar
620
g
7
g
salt
For the savoury bread (Bowl 1):
180
g
chestnuts, cooked & peeled
50
g
leek, chopped
120
g
hard cheese
For the sweet bread (Bowl 2):
150
g
milk chocolate
120
g
pecans
15
g
olive oil
Nutritional & Dietary
Gluten-free
No eggs added
No oat added
No sesame added
No soya added
Palm oil free
Wheat free
Vegetarian
Products
in this recipe
Related recipes
Other interesting articles
