Bezglutenski kruh od heljde i prosa / Buckwheat and millet gluten-free bread

Sastojci:

1 velika šalica sirove heljde (svijetle boje)
1 velika šalica prosa
1 žlica maslinovog ulja
1 i 1/2 ravne žličice soli

Priprema:

1. Heljdu i proso dobro operite dok voda od pranja ne bude prozirna. 
2. Stavite ih odvojeno u teglice i zalijte hladnom vodom. Vode mora biti cca. 2 cm više od razine heljde. Pustite ih otprilike 48 sati, povremeno promiješajte i dodajte malo vode ako je upiju previše. Voda u teglici s heljdom će postati pjenasta i sluzava. Nakon nekog vremena žitarice će početi mirisati pomalo kiselo.
3. Nakon 48 sati iscijedite vodu a heljdu i proso prebacite u veći lonac. Izmiksajte ih sa štapnim mikserom dok ne dobijete strukturu tijesta za kruh. Ako je tijesto pregusto, možete dodati malo vode. Umiješajte sol i maslinovo ulje.
4. U mali kalup stavite papir za pečenje. Tijesto stavite u kalup i pustite u hladnoj peći još cca. 12 sati.
5. Nakon tog vremena upalite peć na 180 stupnjeva. Kruh pecite 60 minuta od trenutka kada se peć ugrije na postavljenu temperaturu.
6. Pustite kruh da se potpuno ohladi i tek onda ga narežite na fete, inače će se raspadati.
7. Kruh možete također pripremiti od dvije šalice heljde, bez prosa.

Dobar tek! :-)

Ingredients:

1 large cup of raw buckwheat (not roasted)
1 large cup of millet
1 tbsp of olive oil
1,5 tsp of salt

Preparation:

1. Wash the buckwheat and millet well until the water becomes clear. 
2. Place them separately in two jars and cover with cold water. There should be ca. 2 cm more water than grains. Leave them for about 48 hours, stir from time to time and add a bit more water if they soak too much water in. The water in the buckwheat jar will become foamy and sticky. After some time the grains will start smell a bit sour - that is fine.
3. After 48 strain the grains and place them in a bigger bowl. Mix them with a hand blender until you get a structure of a bread batter. If the batter is too thick, you can add some water. Mix in the salt and olive oil.
4. Place baking paper in a small form. Transfer the batter into the form and leave it in a cold oven for about 12 hours more.
5. After this time turn the oven on, set the temperature at 180 degrees Celsius. Bake the bread for 60 minutes from the moment when the oven reaches the set temperature.
6. Leave the bread to cool completely cool down. If you try to cut it before it is cool, it will fall apart.
7. You can also make this bread out of two cups of buckwheat, without millet.

Enjoy! :-)

Izvor/Source: Skutecznie.tv