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Gluten Free buckwheat bread recipe

Gluten Free buckwheat bread recipe
Ingredients Kg
Zero Problem Buckwheat 1 kg
Water 1 kg
Olive oil 0.1 kg
Fresh yeast 0.04 kg

 

Knead all the ingredients in the mixer with a spatula for 1 minute at 1st speed and for 4 minutes at 3rd speed

Put approximately 80 g of dough on trays or molds, using a piping bag or a scoop for ice cream balls, previously sprayed with our release agent Carlex Spray

Let them leaven in the cell for 40 minutes (30 degrees - 75% relative moisture)

Bake with steam at 220-230 degrees for about 20 minutes

After baking, the bread should be immediately demoulded