Bread with smoked meat (gluten-free)

Ingredients

500 g Bread mixture with flaxseed fibre
75 ml (g) sauerkraut juice
400 ml water
20 g oil
13 g fresh yeast
(or 4-5 g dried)
about 150 - 200 g smoked meat

How to prepare

Prepare the flaxseed fibre bread following the basic recipe and only change the added liquid. Replace about 1/6 of the water (according to your preference) with the sauerkraut juice. There are similar processes happening in the sauerkraut as in a bread starter, so its juice will give the bread dough the desired flavour substances.

Dice and cook the smoked meat mixing it into the dough (only after you have mixed all of the other ingredients). The meat should not be hot. If you are baking the bread in a form in an oven, you can moisten the loaf surface before baking and sprinkle it with whole caraway slightly. Bake it in a preheated oven at 180 °C for 60-70 minutes. Or you can bake it in a home bread maker using the gluten-free programme (the amount of yeast will suffice for about 2 hour long programme).