Scallops- Thai style

A wonderful recipe for an easy and light appetizer borrowed and adjusted to suit the allergy-friendly diet.

Ingredients

For the Sauce
1 clove of garlic,
2 tsp of minced ginger
2 green onions finely sliced
1/2 tsp red curry paste
a touch of Turmeric
1/2 red pepper, chopped finely

For the sourdough:
3 g quick dried yeast
100 g rye flour
25 g tapioca starch
60 g molasses (or use 50 g raw cane sugar)
60 g ground linseed
1 large + 1 medium egg

7 g seasalt
1 tsp liquid pectin- or use rice vinegar if allergic.
1-2 tsp caraway seeds
and additional caraway seeds fro sprinkling.
2 tbsp chia seeds.

1 loaf tin for 1 kg bread

Instructions

Step 1

Fix the sponge ingredients and leave covered in plastic foil for 4-6 hours in a warm room- it needs to raise a little. No less than 4 hours and you could leave overnight in a cool room, but then you need the sponge to get to room temperature before you continue to the sourdough below..

Step 2

Add the yeast and leave for 20 minutes before adding the remaining ingredients.

Step 3

Mix very well. If it feels too wet you can always add another hand full of oats or a bit more tapioca starch.

Line the tin with baking parchment and pour the dough into the tin.
Wet your hands and smoothe the top. Mine is normally pretty wet, so i can smoothe with just the scraper.
Slash the top of the l;oaf with a sharp knife and sprinkle generously with more caraway seeds.
Leave to rise, uncovered, in a warm place for 2 hours or until the dough has risen about 1/3. If you bread does not rise, it can be a combination of the kitchen temperature, the sourdough or just a bad day. Bake it anyway. It is still a delicious bread- just heavier.

Step 4

preheat the oven to 220 degrees. Put a roasting tin at the bottom of the oven. Boil 1.5 liter of water.
When oven is ready, ease the loaf into the oven and add the boiling water to the roasting tin below., This creates the moist air, which will help your bread be crisp on the top.
Bake for 20 minutes and then lower the temperature to 180 degrees and bake for another 50 minutes . After a total of 30 minutes in the oven, you should remove the water and cover the bread loosely with foil. remove the foil for the last 5-10 minutes
Take the bread out carefully and check if the sides are firm. If it seems under cooked put back in the oven without the tin for another 10 minutes at 160 degrees celcius.

Step 5

Do not overcook though- it is a rye bread and dark, so better leave slightly under cooked or it will turn dry even more quickly.

Tips

You can make this fully Gluten-free by substituting the rye flour with a mix of 50 g buckwheat to the sponge and 75 g yellow maize four and extra 25 g tapioca to the sourdough. Or add a bit of gluten-free oat flour.
the bread dries out quickly, so cut it in half when cold and wrap one half in plastic foil and close the bag in the fridge. this way you do not expose the whole bread to the air when you cut a slice.
I sometimes add sunflower seeds – a small handful for added crunch or instead of the caraway seeds, which is not to everyone’s taste

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