Spanish sage seeds are thus a nutritionally suitable supplement to the golden flax flour, which is also part of this mix, for making tasty, moist and gluten-free bread.

Basic training:

• 500 g mixture
• 500 ml (g) of water
• 20 ml of oil
• 15 g fresh yeast

The process of making bread in a home bakery

Pour the lukewarm water and oil into the baking tray, crumble the fresh or dry yeast and add the bread mixture. The recommended dosage of yeast and water applies to gluten-free baking programs with a leavening time of approximately 45-50 minutes. and a baking time of approximately 60 min. No more stirring during fermentation. Depending on the type of bakery and the duration of the program used, we can adjust the temperature of the water and the amount of yeast. If the bread is crumbly and overleavened (larger, uneven pores in the center), reduce the amount of yeast or use cooler water. If, on the other hand, the bread is underbaked, has a denser structure and tends to crack on the surface, use more yeast or warmer water. During the first few minutes of mixing, it's a good idea to use a soft spatula to work ingredients that have stuck to the sides of the bowl into the batter. Slice the bread when it has cooled completely.

Baking procedure in a conventional oven

According to the recipe, mix all the ingredients at once and mix. Let the well-prepared dough rest a little (about 5 minutes) then fill the well-greased mold with it. You can shape them with lightly oiled palms or you can pour e.g. smooth buckwheat flour. You can also cover the shaped dough roll in a seed mixture. Fill the loaf pan about 3/5 full. Leave to ferment for 45-60 minutes (at a temperature of 35°C) and avoid spices. Bake in the preheated oven at 180°C for 50-60 minutes. Choose between bottom and top heating.

If you want to prepare smaller pastries (for example, voluminous bread, buns, baguettes or ciabatta), remove about 20 ml of water from the recipe. Process like bread. For baking baguettes, choose a corrugated baking sheet. Smaller pieces rise for about 40 minutes, then bake at a higher temperature (even 220°C) for about 20-25 minutes.

Composition

Deproteinized wheat starch, barley flour, lupine flour, potato flakes, chia seeds (5%), flax flour, guar gum, sugar, salt, bread spices.

See other products of the Nominal brand, which you can find in the categories Gluten-free foods, Foods, drinks and Gluten-free mixtures. If you are not sure to choose this product, get inspired in the Gluten-free Mixes category.