Multigrain Bread

As I'm having a bread maschine I had a time when I always used to made my bread in there instead of buying one. But then came a break and I was only buying the bread. But selfmade bread is still better than the buyed ones. I still had a bought mixture I had to made. It's a gluten free mixture and fast done.


Multigrain bread

Ingredients.:

300 g wholemeal rice flour
20 g corn starch
150 g quino sourdought powder
20 g Teff flour
10 g sunflower seeds and linseed
1 tsp. salt
1 sachet of dried yeast

Preperation:
Mix the contents with the sachet of dried yeast. Add 450 ml luke warm water and 3 table spoon of oil.

Stir in the mixer for 5 minutes until the dought is well mixed. Put the dought into a greased loaf tin and smooth the top of the bread with a wet knife.

Preheat the oven to 225 ° C. Let the bread rise in a warm place for 30 minutes.

Just before baking, put a dish of boiling water in the bottom of the oven.

Bake the bread for 10 min., then reduce the heat to 200 °C and bake for another 40-50 min.

After baking, let is cool for 5 min. then take it out of the tin. Leave to coll completely before cutting.

-------------------------------------------------

 

I often like to make my own chickpea spread, but lately I've been leaning heavily on another plant-based purée: white bean dip. With little more than canned beans and lemon juice, it's almost easier than hummus; there's no mess of transferring tahini paste into the blender.

 

White Bean and Rosemary Dip

 

 

Ingredients

One 15 oz. can cannellini or white beans, rinsed and drained
Juice of 1/2 lemon
2 teaspoons fresh rosemary leaves
1 clove garlic
1 tablespoon olive oil, plus more if needed
1/4-1/2 teaspoon salt

Directions

1. In a small food processor or blender, combine the beans, lemon juice, rosemary, garlic, olive oil, and salt. Purée, adding another tablespoon of olive oil if the mixture is still coarse, until smooth. (The dip can be stored in the refrigerator for up to one week.)

Makes 4 to 6 appetizer servings.