Savoury Dark Gluten Free Bread With Cacao and Fennel
Want to try something new? Bake our wholesome savoury dark gluten free cacao and fennel bread in the Panasonic Breadmaker it cooks it to perfect consistency. It can also be sliced and stored in the freezer so always have some on hand for toasting.
Credited to: Panasonic
Kcal:
Ingredients
- 530g rice flour
- 1tbsp psyllium husks
- 7g (1 package) dry yeast*
- 2 tsp sugar
- 410-430ml lukewarm water
- 4tsp fennel seeds
- 2tsp cacao powder*
- 60g walnuts
- 2tsp salt
- Gluten free Oat flakes (optional)*
Notes: *Check Coeliac UK's Food and Drink Information for suitable products
Method
- Mix the dry yeast, sugar and approximately 100 ml of the lukewarm water with a whisk until the yeast has dissolved well. Then set aside for 5-10 minutes.
Grind the fennel seeds in a mortar as small as possible.
Chop the walnuts into small pieces.
Add the dry ingredients into the bread pan of the breadmaker with the kneading blade inserted.
Pour in the yeast mixture and the remaining lukewarm water.Select the programme "gluten-free bread" and press start.
Optional: You can remove the kneading blade after the kneading time is overIf necessary, press the dough into shape again with a dough scraper (push it down from the edge) and carefully make cuts into the top of the dough. Sprinkle a pinch of rice flour onto the dough for a special look.
Optionally also sprinkle 1 tbsp gluten-free oat flakes and more chopped walnuts onto the dough.Once the programme finished, switch the breadmaker off, but leave the bread for another 15min inside so that it still receives some heat. Then take the bread out of the bread pan and place it on a board.
Once the programme finished, switch the breadmaker off, but leave the bread for another 15min inside so that it still receives some heat. Then take the bread out of the bread pan and place it on a board.
