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Gluten-free bread with seed crust

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In a partnership with

@delirec

By

@meuladochef.

View in original language

(Português)

2 hour(s)

10 servings

Ingredients

• Sweet sprinkle 1 cup and a half | 1/1/2 cup
• Oatmeal 1 cup and a half | 1/1/2 cup
• Organic Dry Yeast | 1 tablespoon
• Brown sugar | 1 tablespoon
• Cooked chickpeas | 1 cup
• Eggs | 3 unit(s)
• Salt |  to taste
• Water | 1/2 cup
• Olive oil or oil | 1/3 cup
• Mixed seeds |  to taste

Recipe

1. Mix all the dry ingredients in a bowl and set aside.
2. In the blender, beat the chickpeas, eggs, water and olive oil.
3. After beating, mix with the dry ingredients and your dough is ready.
4. Take it to an English cake form and let's wait for the fermentation making a small oven, take it to a well closed and hot space it can be inside a closet or microwave oven, along with a mug with boiling water on the side leave it there for 1h the value will leaven the bread
5. After these 45 min to 1 h of fermentation, finish with the seed mix on top and take it to the preheated oven at 200 degrees for 30 min to bake and it will be ready.
6. Tip finish with Pesto is surreal, and serve with tomato and basil ricotta cream

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