Chrono bread - for those who are on a chronic diet.
Chrono bread - Dana Drobnjak - Recipes and Cookbook online
Chrono bread - for those who are on a chronic diet.
- 200 g of rye flour
- 200 g of barley flour
- 100 g oat flour
- 50 g of buckwheat flour
- 3 spoons of ground flax
- 3 spoons of ground sunflower
- 2 tablespoons oat bran
- 1 teaspoon of salt
- 2 tablespoons of grape seed oil
- 5 dcl of water
- 1 bag of baking powder
- 1 teaspoon of baking soda
- 3 tablespoons of lemon juice
- Place barley, rye, oat, buckwheat flour, oat bran, ground flax and sunflower, salt in a bowl, mix, add oil and water.
Knead the dough, wrap the container in transparent foil and let it stand overnight.
- When the dough is resting, add baking powder, baking soda and lemon juice. Mix with a mixer with spiral attachments until the dough is combined with the powder, soda and lemon juice.
Put the dough on a work surface sprinkled with rye flour, shape it into a ball, put it in a previously greased ceramic bowl, cover the bowl and put it in a cold oven. Turn on the oven at 200 degrees and bake for 60 minutes, remove the lid and bake for another 15 minutes.
- Cool well and cut.
Dana Drobnjak
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