Preparation
-
1Place all dry ingredients in a bowl and mix together. Add 350 ml water, Mazola® and agave syrup. Stir thoroughly. Pour the mixture into a loaf pan (25 cm diameter), press down well and smooth out. Cover the mold with a damp tea towel and let it soak in the refrigerator for at least 10 hours.
-
2Preheat oven. Bake the mixture in the loaf pan for 20 minutes until the surface is lightly browned. Carefully remove the bread from the tin, turn it over and continue baking on a baking tray lined with baking paper for 35 - 45 minutes. When the bread has a nicely browned crust on all sides, remove it from the oven and let it cool thoroughly.
-
3Top/bottom heat: 180 °C Circulating air: 160°C Baking time: approx. 55 - 65 minutes Preparation time: approx. 10 minutes (without waiting time)
Author: Peter Kölln
Photographer: Photo Seiffe/Arvid Knoll
Ingredients
Serving(s)
1
Ingredients for 1 bread/10 slices:
130 G
Sunflower seeds
80 G
linseed
60 G
hazelnut kernel
180 G
Gluten-Free Regular Rolled Kölln Oat Flakes
4 EL
Psyllium husk
1 TL
Salt
5 EL
Mazola® rapeseed oil
1 EL
Agave syrup
