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** The nutrition values are listed in table at the end of video.

INGREDIENTS / for 736g | 26oz loaf /

For Spinach Puree see NOTE 2
• baby spinach (120g | 4 cups)
• hot water for spinach steaming
• water (140g | 1/2 cup + 4 1/4 tsp)
For Yeast Proofing
• yeast, fresh (12g | 4 tsp)
• sugar, granulated (10g | 2 1/2 tsp)
• water, lukewarm (40g | 2 1/2 TBSP + 1/2 tsp)
• GF bread flour blend (20g | 2 2/3 TBSP)
For Bread Dough
• psyllium husk (5g | 1 TBSP) see NOTE 3
• water (150g | 1/2 cup + 2 TBSP)
• GF bread flour blend (340g | 2 3/4 cup + 1 1/3 TBSP) see NOTE 3
• buckwheat flour (40g | 1/3 cup) see NOTE 4
• salt (68g | 11 2/5 tsp) (the amount depends on the flour blend and your preferences)
• cumin (2g | 1 tsp)
• activated yeast
• oil (20.4g | 1 1/2 TBSP)
For Bread Brushing
• oil (13.3g | 1 TBSP)
• water (14.8g | 1 TBSP)

NOTES

1/ TBSP = tablespoon, tsp = teaspoon

2/ Instead of fresh spinach, you can use puree. I have prepared and used about 196g | less than 1 cup of puree. In this case, the consistency of the dough may change, so add a little less water to the psyllium and if the dough is thick, gradually add the remaining water to the desired consistency. On the other hand, if you have a very thick spinach puree, you may need a little more water.

3/ My favorite flour blend for this bread is MIX B from Schär. I have used Mix per Pane from Nutrifree, as well. In this case the dough was much more sticky, therefore you have to add more flour when shaping the loaf or use a little less water.

4/ You can use another flour, i.e. sorghum or teff, as well. But again, you have to check the amount of water. The taste and consistency of the bread will also vary.

5/ I have used a bread proofing basket with diameter 21 x 14 x 8 cm (8.3 x 5.5 x 3.2 inch) which is suitable for approx. 400g | 3 1/3 cup of flour or approximately 800g | 28.2 oz bread loaf.
If you don't have proofing basket you can use a similarly large bowl or pot linned with a towel and sprinkled with GF flour or starch.

6/ If you bake in a baking mold:
Put ceramic / glass baking mold on the bottom of oven. Heat the oven to 250°C | 482°F for about 20 minutes.
Place the loaf into the mold and cover with a lid. Bake for about 20 minutes.
Then reduce the temperature on 200°C | 392°F. Remove the lid and bake for another 35 minutes.

For steam oven:
Use steam function and bake in preheated oven at 250°C | 482°F at about 20 minutes.
Then open the oven and reduce the temperature on 200°C | 392°F and bake for about 35 minutes without steam.

For oven without steam function:
Heat the oven to 250°C | 482°F. Put an old deep baking tray on its bottom.
Place the bread loaf into the oven.
Pour app. 1l | 4 cups of boiling water onto the tray located at the bottom of the oven. Close the door quickly – just formed steam does not escape.
Bake for about 20 minutes.
Then remove the tray and reduce the temperature to 200°C | 392°F. Bake for another 35 minutes.

BACKGROUND MUSIC

1/ Daley's Reel by Nat Keefe with The Bow Ties, from YouTube Audio Library http://goo.gl/YmnOAx'>http://goo.gl/YmnOAx
2/ Banish Misfortune by Nat Keefe & Hot Buttered Rum, from YouTube Audio Library http://goo.gl/YmnOAx'>http://goo.gl/YmnOAx