Note: The scorch mark is from the hole in the aluminium foil being too large.

14 INGREDIENTS BREAD MIX

Dry ingredients mixed together first:

1. 1/2 cup buckwheat flour
2. 1/2 cup millet meal
3. 1 cup urad bean flour
4. 1 cup maize flour
5. 1/2 cup tapioca starch
6. 1 1/2 tsp salt
7. 1 Tablespoon linseeds
8. 1 Tablespoon sunflower seeds
9. 1 Tablespoon pepitas (pumpkin seeds)
10. 1/2 cup almond meal
11. 1 tsp (rounded) caraway seeds

Wet ingredients:

1. 1/2 cup fruit juice
2. 2 cups water
3. 1 dribble fermented salsa liquid

Mix well and place in a covered loaf pan to rise at 30 degrees Celsius optimally.
We use an esky with a 15 watt globe in cool weather.

Preheat oven to 200 degrees Celsius.
Bake for 40 minutes with a sheet of aluminium foil to cover and a hole to let the steam escape.

The texture is very nice, but too sour with the salsa ferment, must try with the kefir ferment next time.

The concoction:

13 INGREDIENTS BREAD MIX

Dry ingredients mixed together first:

1. 1 cup buckwheat flour
2. 1 cup urad bean flour
3. 1 cup maize flour
4. 1/2 cup tapioca starch
5. 1 1/2 tsp salt
6. 1 Tablespoon linseeds
7. 1 Tablespoon sunflower seeds
8. 1 Tablespoon pepitas (pumpkin seeds)
9. 1 small potato, grated
10. 1 tsp (rounded) rosemary

Then add the wet ingredients:

1. 1/2 cup apple juice
2. 2 cups water
3. 1 dribble kefir

Mix well and place in a covered loaf pan to rise.
Note: Sour dough took about 30 hours to rise, the weather has been in the low to mid 20s.

Preheat oven to 200 degrees Celcius.
Bake for 40 minutes.

Verdict: Excellent