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Special Bread

2000 g gluten-free self raising flour
Scald (cook about 1 1/2 cups of mixed rice, millet and buckwheat in 6 cups water, let it cool off for several hours, so that the starch can gelatinize. The scald aids to a juicy bread and contains fiber)

50 g fibrex (This is a fiber made of sugar beet. Mix the fibrex with 150 g of water. It increases the water holding capacity).
100 g of yeast
36 g of salt
1 teaspoon ground cumin
Sun flower seeds or crushed flax seed.
about 1,5 - 2 liters of water

Knead the dough thoroughly.
Add the scald immediately.
Add salt as late as possible.
Add the first liter fast and knead thoroughly, add the rest of the water slowly until the dough has the desired consistency.
Let dough rest covered (at least 20 minutes).
Pierce the dough.
Shape four dough forms and put them in greased loaf tins, carve and decorate them with any oil seeds.
Let the bread refine for 20 - 30 minutes covered in a warm place.
Bake for 45-50 minutes at 250° C (windrow); falling heat to about 210° C.