I tried a different mix of flours, substituting buckwheat in the last recipe with almonds, and also added some pumpkin seeds. It turned out a tasty loaf with a rustic appearance that I am very pleased with. It has a hard crust when it is fresh out of the oven, but it softens the next day and can be sliced very nicely, as thin as we want, it does not crumble, neither at first nor after a few days.
Ingredients:
For the preferment:
- 2 tablespoons of psyllium bran
- 2 tablespoons of tapioca starch (sold under the name tapioca flour, but it is starch)
- One packet of dry yeast
- A teaspoon of raw sugar (or white, if you don’t have raw)
- 400 grams of lukewarm water
The flour mixture used:
- 150 grams of millet flour
- 60 grams of finely ground almonds
- 50 grams of tapioca starch (tapioca flour)
- 30 grams of large ground pumpkin seeds
- Plus a teaspoon of salt (I use uniodized sea or mine salt)
- And 2 tablespoons of olive oil
Method of preparation
I made the dough the same as here, then divided it into two parts, each 400 grams. I made two loaves that after baking weigh 300 grams each. They can be kept in the pantry for 3-4 days or in the refrigerator for 10 days, wrapped in a cotton towel, then in a plastic bag. I’m going to try freezing one, sliced, to see how it does.