This oaty bread loaf is easy to make and gluten free.
350 ml water
50 ml liquid margarine
1 dry yeast (11g)
450 g Provena Gluten Free Oat Bread Mix
1. Warm the water to just above 42 degrees (a little warmer than your hand) and pour into a bowl. Mix the dry yeast into the flour mix. Add the yeast and flour, salt and fat to the water.
2. Beat the dough with an electric whisk; first slowly for around 30 seconds, afterwards at full power for around a minute.
3. Pour the dough into a greased 1 1/2 l loaf pan and let rise for 30 to 40 minutes. Preheat the oven to 225 degrees.
4. Bake on the bottom shelf of the oven for 25-30 minutes. Cover the bread with baking paper towards the end of the baking if the surface of the bread begins to darken too much.
If you want you can brush the risen bread with water or oil, or sprinkle Provena Gluten Free Jumbo Oats on top
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