Rice, Oat and Buckwheat Bread

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Rice, Oat and Buckwheat Bread
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Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
ready in 2 h. 20 min.
Ready in
Calories:
218
calories
Calories

Nutritional values

1 loaf contains
(Percentage of daily recommendation)
Calorie218 kcal(10 %)
Protein5.81 g(6 %)
Fat10.86 g(9 %)
Carbohydrates23.3 g(16 %)
Sugar added1.44 g(6 %)
Roughage2.82 g(9 %)
Vitamin A37.54 mg(4,693 %)
Vitamin D0.5 μg(3 %)
Vitamin E3.07 mg(26 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.08 mg(7 %)
Niacin0.93 mg(8 %)
Vitamin B₆0.07 mg(5 %)
Folate11.61 μg(4 %)
Pantothenic acid0.16 mg(3 %)
Vitamin B₁₂0.31 μg(10 %)
Vitamin C0.01 mg(0 %)
Potassium59.98 mg(1 %)
Calcium23.82 mg(2 %)
Magnesium31.27 mg(10 %)
Iron1.25 mg(8 %)
Iodine15 μg(8 %)
Zinc0.25 mg(3 %)
Saturated fatty acids1.5 g
Cholesterol43.75 mg

Ingredients

for
1
Ingredients
2 ½ teaspoons active dry yeast
½ cup warm water
1 tablespoon honey
¾ cup Brown rice flour
¾ cup Almond flour
½ cup oat flour
½ cup Buckwheat flour
¼ cup Quinoa flake (plus extra for sprinkling)
2 tablespoons Coconut flour
1 teaspoon xanthan gum
1 teaspoon salt
¼ cup olive oil
3 eggs (beaten)
cup warm water (to mix)
How healthy are the main ingredients?
honeysaltolive oilegg

Preparation steps

1.
Sprinkle the yeast into one the water and stir in the honey. Set aside for 5 minutes.
2.
Grease a 900g|2lb loaf tin.
3.
Put the dry ingredients into a mixing bowl and stir well.
4.
Make a well in the centre and pour in the yeast. Beat in the oil and eggs and. Gradually beat in the water until the mixture is smooth and thick.
5.
Put into the tin and smooth out the top. Sprinkle with quinoa flakes.
6.
Leave to stand for about 50 minutes, until risen.
7.
Heat the oven to 180°C (160° fan) 350°F gas 4.
8.
Bake for 55- 60 minutes, until crusty and browned. Place the loaf on a wire rack to cool.