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DOUGH for BREAD with brown rice flour, corn and chickpeas


  • 120g Corn starch
  • 60g Very fine brown rice flour (cream)
  • 40g Tapioca starch
  • 10g Very fine corn flour (cartoon)
  • 6g chickpea flour
  • 55g Angel Mix Panificati
  • 7g Sugar
  • 5g Fine salt
  • 10g fresh yeast

  • Liquids:
  • 190g Water at room temperature
  • 30g Sunflower oil (or other)
  • 10g Extra virgin olive oil (or other seed oil)

  • For the dusting:
  • Rice flour or corn starch.

    Gather all the "Solids" in the mixer bowl and start it on low speed with the hook.

    Slowly pour in the "Liquids" and continue to work for about ten minutes, switching to medium-high speed and cleaning the sides of the bowl from time to time and with the machine stopped, using a spatula and returning the dough to the centre.

    Pour the dough onto the table, and using the rice flour for dusting - but without exaggerating - knead the dough again briefly to form a firm and compact loaf.

    Place the loaf thus obtained inside a lightly floured leavening basket, place everything in a bag and leave to rise at 30°C for about 70/80 minutes, or in any case until doubled in size.

    10/15 minutes before the time runs out, preheat the oven to 200°c, inserting an overturned baking tray which will serve as a support base for the bread.

    Gently turn the loaf out onto a sheet of parchment paper, make an incision on the surface of the bread to help it develop during cooking and bake - placing it on the overturned baking tray - for 28 minutes. The indication of the time is susceptible to changes, more or less, based on the performance of the oven used.

    Once cooked, leave to cool on a wire rack and store in a bag for 2 days at room temperature, or cut into slices and freeze up to 60 days from the production date.


    It is possible to decorate the surface of the bread as desired, for example by adding sesame seeds, poppy seeds, salt flakes, etc.

    To make the seeds adhere and further accentuate the browning of the product at the end of cooking, before putting it in the oven it is possible to brush the surface with milk (normal or lactose-free), or with vegetable milk (rice, almond, etc.), or even just with water. In the latter case the browning will be less accentuated, but the seeds will still adhere thanks to the caramelisation of the sugars present on the surface.

    In case of decoration with seeds, it is advisable - when necessary and towards the final stage of cooking - to cover the surface of the bread with aluminum foil to prevent the seeds from turning black too much.

    For a product with long leavening (12/24h) it is advisable to look up the respective recipes for a complete description of the various stages of execution, but as an indication the quantity of fresh yeast can be reduced to 3g. The result will be a product with a more intense flavor, with a more accentuated honeycomb structure, soft and fluffy and with a crunchy and fragrant crust.

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