DID YOU KNOW THAT YOU WILL ALSO BAKE A DELICIOUS GLUTEN-FREE BREAD FROM THE BUN MIX?

Below you will find 2 video recipes - for rolls and below for bread made from our field horsetail mix. Feel free to bake!

Gluten-free breakfast rolls - how to make them

Ingredients you need:

• 375 g of mixture for breakfast rolls

• 15 g of olive oil (4 teaspoons)
• 10 g unrefined cane sugar *
• 10 g of apple cider vinegar (approx. 2 teaspoons)
• 410 g hot water

For decoration:

• 3 tablespoons of your favorite milk
• 3 tablespoons of poppy seeds or other seeds

* alternatively - honey, agave or erythritol

Preparation:

1. Weigh out 375g of the mixture and put it in a bowl.
2. In a separate vessel, combine water, oil, vinegar and sugar.
3. Pour the liquid mixture into the flour and stir vigorously, first with a spatula, then with your hands for about 1 minute, until the dough is smooth.
   
   Option in the device: Add the ingredients to the bowl of the machine, mix briefly on high speed, and then knead the dough for about 2 minutes on lower speed, using a hook or S-shaped knife.
   
   
4. Transfer the dough to a bowl, cover with a damp cloth and let rise for 40-60 minutes
5. After rising, divide the dough into equal parts and form each into a round bun on a floured pastry board
6. Brush buns with milk, roll in poppy seeds or other grains
7. Transfer the buns to a baking sheet lined with baking paper and set aside for 15-20 minutes
8. In the meantime, preheat the oven to 230°C with a thermo-circulating setting
9. Before baking, cut the buns with a razor blade in two places crosswise to a depth of min. 0.5 cm. This is important!
10. Put a mold with 5 ice cubes or 100 ml of water on the bottom of the oven
11. Put the buns in the oven with thermo-circulation and bake at 230°C for 10 minutes
12. Reduce the temperature to 200°C and bake for another 15-17 minutes with the thermo-circuit
13. Stud the buns on the griddle

NOTES: cut after cooling!

Tips: To refresh the rolls for the second day, place them in a preheated oven to 150°C and bake for 3-4 minutes, or cut them in half and toast them in a toaster oven. Store bread for up to 3 days in a cotton cloth or tightly closed container, preferably in the refrigerator. Enjoy!

Breakfast bread made from bread roll mix

Ingredients for 1 loaf:

A fruitcake pan with dimensions: 22x11 cm

- 375 g of Moncana breakfast roll mix
- 15 g of olive oil
- 10 g cane sugar
- 10 g of apple cider vinegar
- 410 g lukewarm water

Preparation:
1. Weigh out the mixture (375 g) and put it in a bowl. In a separate vessel, combine water, oil, vinegar and sugar. Stir to dissolve. Pour the liquid mixture into the flour and stir vigorously, first with a tong, then with your hands for about 2 minutes, until a smooth dough is formed.

2. Option on the machine: add ingredients to the bowl of the machine, mix briefly on high speed, then knead a smooth dough for 2 minutes using the hook or S-shaped knife.

3. Line a fruitcake pan with baking paper and grease it with olive oil. Transfer the dough, level it with dampened hands, cover it with a cloth and let it rise for about 1 hr.

Baking:
Preheat the oven to 230 degrees and turn on the fan heat.
Before putting the mold, put 6 ice cubes on the bottom of the oven or put a baking pan with water.

Bake:
- 230 degrees with thermo for 15 minutes, then in the 200 degrees with thermo for 45 minutes.

After baking, immediately put the bread on the griddle. Cut only after it has cooled completely.