Szafi Free crunchy kérgű házikenyér flour mixture 1000 g

WITHOUT SALT!
Gluten-free, dairy-free, egg-free, seed flour-free, yeast-free, soy-free, corn-free, potato-free, rice-free, baking powder-free, low-fat homemade bread can be made from the flour mixture, which remains soft even after several days.
We do not use products of animal origin for our products, so the Szafi Free product line is guaranteed to be vegan, free from contamination.

Ingredients: Gluten-free flours (buckwheat flour, millet flour), tapioca starch, fibers (plantain husk flour, bamboo fiber flour), bulking agent (sodium bicarbonate), acidity regulator (citric acid). A recipe for fragrant homemade bread with a crispy crust
Ingredients (for approx. 500 g of bread):
·   270 g Szafi Free homemade bread flour mix
·   3 g Himalayan salt (may vary according to taste and salt)
·   40 g of freshly squeezed 100% lemon juice
·   300 g of lukewarm water
· spices to taste: dried garlic powder, red onion powder, bread spice, seeds, etc.
Preparation:
Mix the lemon juice, salt and spices (optional) in the water, then add the 270 grams of flour mixture and knead, then knead the dough (for about 2 minutes).
Let the dough rest for 5 minutes, then knead it on a floured (approx. 5 g flour) surface (so that the outer surface remains slightly floury).
Brush the top of the bread with 1 gram of coconut oil.
Let the bread rest for 20 minutes. Meanwhile, preheat the oven to 180 degrees.
Bake in a preheated hot oven at 180 degrees for 50 minutes, then at 200 degrees for 20 minutes.
Leave to cool on a wire rack and only then slice.

IMPORTANT NOTES:
If someone has a weaker oven and feels that the bread is not fully baked, proceed according to the following picture:
1. Under no circumstances should you bake it in bread form, this bread should not be baked in a strong oven either!
2. Under no circumstances should you bake on a plastic silicone sheet, but place it on paper.
3. If you still feel wet after the 2 points above, then after kneading, after washing your hands and starting to shape the bread, add another 15 grams of flour, knead the bread dough anyway, then shape it and bake it like this, I'm sure it won't get wet inside. I also recommend that you do not make bread, but buns, kiflits, or even smaller loaves from it!

SOME IMPORTANT INFORMATION ABOUT BREAD:
•
? What it does not contain: gluten, milk, eggs, oil, yeast, sugar, corn, potatoes, rice, soy, seed flour, and made from VEGAN ingredients!!!!
? I've read more and more guesses as to why lemon juice is needed! :) The only correct answer is lemon juice because it makes it delicious! This takes away the characteristic taste and color of buckwheat, some have already tried it with organic apple cider vinegar and it was still good. BUT DO NOT LEAVE IT OUT! I can already recognize in the photo if someone has put less into it. Just do that!
Our colleague Julika made it with organic apple cider vinegar by adding 50 g of the apple cider vinegar and that much less water!
? Regarding its shelf life, in summer approx. It will keep for 4 days at room temperature, if you want to store it longer, keep it in the fridge or freeze it (baked, sliced).
? If you have a weaker oven and feel that the half-kg wholemeal bread won't bake in it, shape it into kiflis, buns, or root bread. According to the feedback, it bakes perfectly even in the weakest gas oven.
? Unfortunately, it cannot be made in a bread machine!
? It can be further seasoned to taste, e.g. with dried red onion, garlic, seeds, bread with spice mixture!