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

INGREDIENTS /for 673g | 23.7 oz loaf/

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) see NOTE 2
For Bread Dough
• psyllium husk (5g | 1 TBSP) see NOTE 2
• water (280g | 1 cup + 2 TBSP) see NOTE 3
• GF bread flour blend (340g | 2 3/4 cup + 1 1/3 TBSP) see NOTE 2
• 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 (1.5g | 1 tsp)
• activated yeast
• oil (20.4g | 1 1/2 TBSP)

NOTES

1/ TBSP = tablespoon, tsp = teaspoon

2/ My favorite flour blend for this bread is MIX B from Schär or Mix per Pane from Nutrifree.
The basic difference is that flour from Schär contains psyllium, so you do not need it in recipe. In that case, use the given amount of water as in the recipe, just omit the psyllium. On the contrary, the flour blend from Nutrifree does not contain psyllium, so use it. The best way is to let it swell in water like in the video tutorial.
In generally – if you use blend from shop or mixed by you which contain psyllium, you can omit it; if the blend does not contain psyllium, use it by swelling in water.

3/ For both mixtures (Schär MIX B and Nutrifree Mix per Pane) you can use the amount of water specified in the recipe.
If you use another flour blend the amount of used water may vary because each flour absorbs differently. Therefore, it is better not to add whole water to the dough at once but for example use 2/3 and then add gradually as needed. If the dough is very stiff, gradually add more liquid.

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. 400 g | 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 lined 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.
Spray the bread with water. 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, spray the bread with water 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. Spray the bread with water 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.
Spray the bread loaf with water and place it 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. Spray the bread with water and bake for another 35 minutes.

BACKGROUND MUSIC

1/ Highway One by Steve Adams, from YouTube Audio Library http://goo.gl/YmnOAx'>http://goo.gl/YmnOAx
2/ Green Green Garden by Chris Haugen, from YouTube Audio Library http://goo.gl/YmnOAx'>http://goo.gl/YmnOAx