Welcome, my name is Ben. Today I bake a gluten-free Oat-Crust bread for you. I usually eat oatmeal for my breakfast, but today I make a bread out of it. It tastes very good. Crispy on the outside, soft on the inside. I am very excited about this gluten-free bread. So let’s start. I work in three steps today. In the first step I do the dough. For that I need water. Whole grain oatmeal, crushed flaxseed, Coconut blossom sugar and crystal salt. In the second step I make the yeast liquid. Here I need lukewarm water, fresh yeast and Coconut blossom sugar. The third step is the flour mix. For this I need organic Maizena, grape seed flour, Psyllium husk powder, Whole grain oatmeal flour and Oatmeal. Now I’ll prepare the dough. For this I give whole grain oatmeal in a bowl. Then I add the broken flax seeds. Then crystal salt and the coconut blossom sugar as well. Now I mix everything well. OK! Now I add the water. The dough needs to be refrigerated for about 18 hours. But so long? Then I will probably go to the time machine. Hey! I am Ben from the future! The dough is already done! So great, thank you! Now I’m doing the yeast liquid. Hey, you have to go back to the time machine. Oh right. What is the future? The future is perfect! That’s a good time machine then. For the yeast liquid I give coconut blossom sugar and fresh yeast in a bowl. The coconut blossom sugar then acts with the yeast. Now add the lukewarm water. I dissolve the fresh yeast. This creates small bubbles. I let the yeast liquid rest for about 15 minutes. Next I prepare the flour mix. This flour mix is ​​gluten-free. With oatmeal, they have a lot of protein, magnesium and iron. Very healthy! I put organic cornstarch in a bowl, then I add wholegrain oatmeal. And here I have wholemeal oatmeal I simply made the oatmeal into a powder. Then I add grape seed flour, that’s what it takes in a loaf of bread. And finally psyllium husk powder. Mix everything well. Now I add the yeast liquid. And the dough also. Mix everything well. Now you can see that this dough is still very sticky. That’s why I let the dough rest for about 15 minutes, then he should not be so sticky anymore. For this I cover the dough with a cloth and let it rest. The dough is not so sticky anymore. First, I give whole grain oatmeal in the Fermenting basket, so that the dough does not stick. With this fermention basket you get a
nice bread shape. I dust the worktop with something
Flour. Now I knead and form the dough. Press firmly. Now I let the dough go for about 90 minutes. Do you see? The dough has already risen a bit. I throw the bread on the grid. Now I need water in a baking pan. It should be in the oven. I already have the oven at 230 ° C
Convection preheated. It must be really hot, so the bread
nice and crispy I bake it for 20 minutes, then reduce the heat to 190 ° C and bake for another 40 minutes. Hmm, that smells great. Do you hear the? When the bread sounds hollow, the bread is ready. Inside, the bread is very soft. Wow, that looks nice! Nice bread, now I’ll try it. Do you hear how crispy it is? And inside it is very soft. I baked some gluten-free breads. But I’m very excited about this. Crispy on the outside, soft on the inside. The taste is very spicy, like a normal bread. But this is homemade, you will not find it in any supermarket! Bye Bye!