Ingredients
| 300 g NOMIX gluten-free flour |
| 165 ml water |
| 1 whipped egg |
| 65 g sugar (including vanilla) |
| 50 g oil (or melted butter) |
| 13 g fresh yeast |
| 2.5 g salt |
| grated lemon peel |
| ca. 150 g raisins and candied citrus peel |
| coarsely chopped almonds |
| decorate with a handful of almond flakes |
How to prepare
Mix all the dough ingredients. The dough consistency will develop gradually so only form the desired shape after 7-10 minutes of kneading. Lastly, add the raisins, candied citrus peel and almonds. Wash and dry the raisins before using them. Let the dough stand for 5-10 minutes and process it into a loaf.
Make the forming easier by slightly greasing the kitchen counter top and process the dough with greased palms. Place the loaf on a baking tray, cover it with food wrap and let it rise for about 50 minutes. Smear the surface with the whipped egg and sprinkle it with blanched almond flakes before baking. Bake it at 170 °C for about 35 minutes. If you feel that the surface is changing colour too quickly, cover it with baking paper.
