Gluten-free bread DIY

Nobelhart & Schmutzig

For all those among you who don’t like or can’t eat gluten – and for everyone else too. This bread does away with all the nasty preconceptions you might have around gluten-free bread. With only little effort you’ll get a juicy, textured and rich bread, made from sunflower seeds, oats, linseed, hemp seed, hazelnuts.

If you have a large freezer at home, we’ll be happy to send you a bigger batch frozen.

Unfortunately, if you suffer from celiac disease this bread isn’t suitable for you.

Storage Note: Best stored in air permeable containers or paper bags.

400g jar

16,50 

(€41.25 per 1kg)

Preparation

Here’s what you’ll need:

1 pot or 1 bowl
1 loaf pan 25 x 11 cm
30g sugar beet syrup or honey
30g tablespoons oil (flax, rapeseed, etc.)
200g boiling water

A good amount of patience

The bread mix is already salted!

1 Pour the bread mix and the ingredients above into a bowl and stir well. Fasten the lid and give the dough at least two hours to rise or let it sit over night.

2 Line the pan with baking paper. If you’re having trouble with the baking paper, crumple it up and it’ll behave. Then fill the bread mixture into the pan and smooth it out. Bake in preheated oven at 180°C for 30 min. 

3 Turn the bread out of the mold. Bake without mold and without baking paper at 160°C for 30 min until dark. 

Tips:

Let the bread cool completely before cutting. Trust us, your patience will pay off. Use a sharp bread knife and carefully cut finger-thick slices.
This bread doesn’t mind a trip to the freezer! 

Nobelhart & Schmutzig
If Billy is to be believed, Nobelhart und Schmutzig only exists so that he can easily get his hands on the best food the Berlin and Brandenburg region has to offer. And so he can help himself to any of the 1308 different wines stored in our lovingly curated cellar….  But all joking aside, the motto at Nobelhart is:

Putting Local Food Back in Your Hands!

Nobelhart & Schmutzig has been “vocally local” from the start. Since first opening our doors in February 2015, we have grown fearlessly into our current role as Germany’s most political restaurant. This involves a conscious decision to shift the focus squarely onto the people, all from the greater Berlin region, who produce our raw ingredients. This self-imposed renunciation of products from afar, including lemons, tuna and chocolate, is the foundation of our eatery’s distinctive signature. There’s more at play here than just culinary aesthetics. Serving this philosophy also intrinsically means promoting environmental and economic sustainability for the people working with the bountiful nature in and around Berlin. It also involves pride in a sense act, even if too few understand it as such. And the ordinary shopping list very much serves as the stage for this modern brand of politics.  In addition to supporting raw ingredient producers from the Berlin region, Nobelhart & Schmutzig works closely with Die Gemeinschaft to establish a new and better eating culture for all. Good, healthy food should provide a future, perspectives and identity for the people who produce it and the companies that transform raw ingredients into fine products.