Assemble the assistent with bowl, dough roller and dough knife.
Mix cold milk with water, dissolve the yeast.
Add oil, syrup, salt and psyllium husk.
Mix buckwheat flour, corn starch, common millet and oat flour. Work the dough on medium speed for five minutes.
Add the egg and mix. It's a bit sticky.
Put on the bowl cover and place in the fridge overnight.
Set the oven to 250 °C (482 °F). Put baking sheet paper on baking pan.
Shape the dough into a loaf on the baking sheet paper. Bake in the lower part of the oven for 20 minutes.
Lower the heat to 175 °C (347 °F) and bake for another 20-25 minutes or until the bread sounds hollow when you tap the underside of it.
Allow the bread to cool completely on a wire rack before slicing.
- 25 g yeast
- 400 ml milk
- 200 ml water
- 90 g rapseed oil
- 2 tbsp syrup
- ½ tbsp salt
- 50 g psyllium husk
- 188 g buckwheat flour
- 110 g corn starch
- 110 g oat flour
- 50 g common millet
- 1 egg