Time to bake
Scallops- Thai style
A wonderful recipe for an easy and light appetizer borrowed and adjusted to suit the allergy-friendly diet.
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
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
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
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.
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.
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