1040
April 17, 2024

Hearty gourmet bread (gluten free and lactose free)

Time

Preparation time: 1 hr.
Cooking or baking time: 50 min.
Total preparation time: 4 hours 50 minutes

Since I've discovered more digestive problems with me for some time, as soon as I have gluten products come, I have now completely changed my diet to "gluten-free".

Unfortunately, the finished, commercially available gluten-free bread is still too expensive (in the long run) and unfortunately nothing to really get full. (For 5 discs from 2.25 euros.) Therefore came for me ado, only the "baking" in question.

After some little enthusiastic attempts finally came (not without Internet research), the decisive breakthrough. For the first time the bread really tastes really good ... is crispy on the outside and fluffy on the inside. Also in terms of taste, this time there is absolutely nothing to complain about.

And since I'm really excited, I thought to myself, this time as a new tip. (After all, it's already hard enough without gluten.)

Here is my recipe - Ingredients, Accessories / I suggest:

ingredients

about 750 - 800 g of gluten-free flour. (I have taken 3 different varieties: organic potato flour / potato starch flour, bread mix dark from Schär about 450 g, flour Farine (Universal flour !?) also from Schär.
Mineral water (as required)
1 cup of 1.5 percent yoghurt (lactose-free if necessary)
1 cup of shepherd cream cheese (lactose-free if necessary)
2 sticks of spring onion
2 normal onions (1 large / 1 small)
1 pack of lean bacon cubes (can be extended as needed)
a little oil (to grease the pan)
1 package of white cheese (I had left - residual utilization, possibly lactose-free)
Herbs to taste (for me it was TK- 8 herbs from Aldi)
1 cube of 41 g of yeast
Worchestersauce
Salt, pepper, a pinch of sugar
1 Roman pot / roaster with lid
heated to full pot oven (Römertopf should be heated with the same!)

preparation

Note: The dough must go / pull twice in a row. So you need some time!

Step 1

Peel onions and finely dice, fry the pan with a crepe cloth on the oil, sauté onions in the pan ... with golden yellow color I then added the lean bacon cubes (brand: Line / Lidl) and my leek onion chopped roughly, now came healthy shot of worchestersauce and my TK herbs added. (The amount is up to everyone, is a matter of taste!), Salt and pepper. Do not forget to pre-heat the oven with velvet Römertopf / Roaster with lid.

step 2

I myself have processed the flour more to feel. It would have but approximately in the following quantity dosage processed by me:

160 g of potato flour, about 450 g of flour mix dark from Schär, and about 150 g of flour have been Farein von Schär.
All 3 flours come in a large bowl. Then the mug of shepherd's cheese and the large yoghurt cup came to the flour, as the dough was still quite friable there, I added 1 whole egg to it and then added the mixture with my onions, the bacon, and the leek. Finally I added white cheese (art - feta !?) with.

step 3

First everything was roughly mixed with a wooden spoon ... now I lightly oiled my hands ... because otherwise the dough sticks like dog ... and then everything was thoroughly mixed again. Add a pinch of sugar for flavor enhancement.

Step 4

Completely dissolve the cube of fresh yeast in very little lukewarm water. Then add to the other ingredients. Mix briefly. If the dough is not soft enough, you should add mineral water. (But it goes very, very sparingly!) If he is not strong enough (he should be well molded, just have typical bread dough resistance), so easily add some flour. Do not knead for too long after adding yeast, otherwise you will knead the yeast again "broken."

As soon as it fits, it is time to cover the dough, I have pulled over it clear film and then covered everything with a clean kitchen towel. Then you have enough time for other things ...

Rest time was between 3 and 4 hours for me. After that, my dough had increased by about twice. (If you have more time, you can let it go even longer.) Then I kneaded the dough a second time with my hands. (Do not forget to oil the hands again, otherwise it sticks unpleasantly.) Then the dough may be covered again, a second and last time rest.

Step 5

After the last rest phase I have halved the dough for me. It had risen so far that I would not have gotten it differently in my roasting pan and small / medium loaves I prefer anyway, because they stay fresh longer. I have made the halved dough into an oval shape (as a bread looks like), and then scratched it several times above. For decoration then came a little flour over it.

Step 6

Now you give your bread in the hot Römertopf or roasting pan.(Remember, it should also be lightly greased and the soil should also be dusted with flour.) To get the dough in shape and safe in the Römertopf, I have taken a Pfannenwender to help. (So you do not burn your fingers so easily.)

Step 7

Now the lid comes immediately on the pot and the bread migrates to the highest level in the oven. (For me that was 250 degrees.) After about 30 - 40 minutes was then checked once. If the bread had taken on a golden yellow color and the inner was largely through (-Pick test with a toothpick ... the dough should not stick more toothpicks ...) so the lid came from the pot. Now the whole thing got about 10 minutes more tanning time from above. (The baking time varies depending on the level and dough content - the less dough, the less long, of course, the baking time - the same applies to the baking stage.) The higher ... the sooner one has to take care that nothing burns.)

Now another suggestion, as additional Schmankerle

Cooked, crushed potatoes would be great ... only then the flour must be adjusted again ... or even olives ... mushrooms ... asparagus ... cucumbers (from the glass) or dried tomatoes ... or cheese etc. would be an idea. For extinguishing I could imagine dissolved bouillon cubes, cucumber water or carrot or beetroot juice ...

Who has additional suggestions: always with it.

If you have problems with lactose and co, you can also use lactose-free products (such as yoghurt, cheese and Co.). In the meantime, all this is also lactose-free to buy.