Dark loaf glutenfree
|bustina di lievito secco
|olio di girasole
- Place all ingredients (except sunflower oil) in the mixer and knead for about 10 minutes until a smooth dough is obtained. Add the sunflower oil 2 minutes before the end of the kneading time.
- Then form dough balls of about 400 g on a floured work surface and knead them in a circular fashion. Spread them out on the baking tray, cover with a damp cloth and let them rest in a warm place for 60 minutes.
- Moisten the surface of the dough with water and decorate with seeds and grains, if desired.
- Bake in a preheated oven at 220°C (convection oven 210°C) for about 40 minutes.