Four-Grain Bread
Four-grain bread is a recipe with fresh ingredients from the root vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g four‑grain flour (gluten‑free)
- 50 g ground flaxseeds
- 1 cube yeast (42 g)
- 1 tsp sugar
- 150 ml buttermilk
- 200 g cooked potatoes from the day before (starchy)
- 1 tbsp salt
- 4 Tbsp sunflower oil
- gluten‑free flour for working
- 50 g chopped walnut kernels
- sunflower oil for brushing
Instructions
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1.
Add the flour and flaxseeds to a bowl and form a well in the center. Crumble the yeast into the well and sprinkle the sugar on top. Warm the buttermilk slightly and pour it over the yeast. Stir with a little flour to make a pre‑starter and cover for about 30 minutes.
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2.
Peel the potatoes and press them through a potato masher. Add the salt and oil to the pre‑starter, then knead everything together with about 220 ml lukewarm water until a stiff dough forms. Cover and let rise for about 1 hour.
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3.
Knead again on a floured surface, fold in the walnuts, and shape into a loaf. The dough is quite soft, so flour your hands well. Place it on a baking sheet lined with parchment paper, score in a diamond pattern several times, cover, and let rise another 30 minutes.
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4.
Preheat the oven to 220 °C fan‑forced with a baking stone and an oven‑proof bowl of water.
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5.
Brush the dough with oil before baking and bake on the stone for about 1 hour.
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6.
Remove from the oven and allow to cool.
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7.
Slice as desired and serve with olive oil if desired.
