BIO Buckwheat Bread sliced (gluten-free)

Preparation of BIO Buckwheat Bread sliced (gluten-free) for 20 loaves of 500 g each

1. Start the buckwheat natural sourdough:
   • Grind 3.6 kg of BIO-Buckwheat Kernels peeled finely and mix with 2.2 l of water. Allow to ferment covered for 24 hours at 28°C in a fermentation container.
2. Dough preparation:
   • Add 3.6 kg of buckwheat natural sourdough, 1.4 l of water, 800 g of BIO-Sesame seeds natural (alternatively BIO-Sesame seeds yellow), 1.3 kg of BIO-Cornstarch native (alternatively BIO-Waxy cornstarch cold swelling), 500 g of BIO-Flaxseeds brown, 250 g of BIO-Buckwheat Kernels peeled (coarsely ground), 400 g of BIO-Millet Kernels golden yellow (finely ground), 300 g of BIO-Soy granulate chopped (alternatively BIO-Soy-Lecithin), 40 g of BIO-Salt, non-iodized (Atlantic Sea Salt), 200 g of BIO-Apple fibers, 100 g of BIO-Soy-Lecithin to the kneading machine and knead for 8 minutes slowly, then 4 minutes quickly into a homogeneous dough.
3. Dough rest:
   • Let the dough rest covered at room temperature for 30 minutes.
4. Shaping and sprinkling:
   • Divide the dough into 20 equal portions of approx. 900 g each, shape loaves and place in loaf pans. Sprinkle with additional BIO-Sesame seeds natural if desired.
5. Final proofing:
   • Let the loaves rise for 60 minutes at 30°C and 80% humidity.
6. Baking:
   • Bake in a preheated oven at 220°C falling to 190°C with steam for 50-55 minutes. Remove from the mold immediately after baking and let cool on a rack.
7. Cutting and packaging:
   • After completely cooling, slice and package directly. For longer shelf life, it is recommended to package in a protective atmosphere.

Note:

• For extended shelf life, BIO-Apple fibers can optionally be increased to 250 g.