Buckwheat bread with flaxseed, low GI, for diabetics - how to make it

Buckwheat bread from MONCANA mix - ppREPARATION:

Ingredients you need:

• 300 g of buckwheat bread mix
• 500 ml of water

300g of the mixture is enough to prepare breads in two wooden molds or a small fruitcake pan.

NOTE! If you're baking in a fruitcake pan subtract 50ml of water from the recipe!

You can also successfully form rolls from the dough.

1. Pour in 500ml of warm water at about 35 degrees or, if you're baking in a fruitcake pan, use 450ml of water with a temperature of about 35 degrees.
2. Add the measured 300g of bread mix.
3. At slow speed mix ok. 1 minute.
4. Increase the speed of the mixer and mix ok. 4 minutes.
5. Transfer the batter to two paper cups, previously placed in the wooden molds, kneading them from above with a moistened hand to even out the surface.
6. Put the molds with the dough, cover them with a cloth and wait 60 minutes to rise.
7. Meanwhile, preheat the oven to 220 degrees.
8. Once the dough has risen, place the pans in the oven, set the timer and bake for 40 minutes.
9. Take the breads out of the oven and let them cool well. If you're baking in a bread pan pull the bread out of it - it's not as airy as our molds.

Once cooled, they can be sliced.
After baking and cooling bread can also be frozen.

Gluten-free bread should be store in a dry, cool place, preferably in an airtight container or refrigerator to slow down mold growth. Due to the lack of gluten and preservatives, it has less natural resistance to moisture and microorganisms, which makes it spoil faster than wheat bread.