Rustic Gluten-Free Whole Grain Bread with Roasted Chicory

Small Batch Version – Yields approx. 6–7 loaves (500 g each)
Indirect dough with autolyse and double fermentation

Recipe developed and tested using Molino Paolo Mariani’s Gluten-Free Bread & Pizza Mix (for professional use).

Ingredients

Autolyse (refrigerated at 4°C for 5 hours)

Ingredient	Quantity (g)	% of total flour
White buckwheat flour	100	13,4%
Organic sorghum flour	38	5,1%
Organic hemp flour	16	2,1%
Bread & pizza mix	480	64,5%
Cold water (8°C)	512	68,7%
Organic roasted chicory coffee	25	3,4%

Final Dough (after autolyse)

Ingredient	Quantity (g)	% of total flour
Refreshed sourdough starter (x2)	800	107,5%
Water	176	23,6%
Blended lentil sprouts	24	3,2%
Bread & pizza mix	160	21,5%
Extra virgin olive oil	24	3,2%
Salt	20	2,7%
Fresh yeast (compressed)	12	1,6%

Detailed Method

Autolyse

In a planetary mixer or dough mixer, combine the whole grain flours (buckwheat, sorghum, hemp), 480g of mix, cold water, and the roasted chicory coffee.
Cover and refrigerate at 4°C for 5 hours.

Final Dough

Retrieve the autolysed mixture.
Add: refreshed sourdough starter, water, blended lentil sprouts, 160 g of mix, olive oil, salt, and fresh yeast.
Knead until the dough is smooth, elastic, and well-integrated.

Bulk Fermentation (Puntata)

Scaling & Shaping

Divide the dough into 500 g portions.
Shape each into a rustic form and place in lightly floured 1000 g proofing baskets.

Proofing

Baking

Bake for about 60 minutes, until a deep golden crust forms and the crumb is fully baked and dry.

In a preheated static oven: bottom at 230°C, top at 240°C

Technical Sheet

Parameter	Details
Details	Approx. 6–7 loaves, 500 g each
Total processing time	Around 8–9 hours
Shelf life	3–4 days at room temperature in a perforated bag; up to 3 months frozen
Serving suggestions	Excellent served warm or toasted. Perfect with aged cheeses, vegetables, plant-based spreads, or natural cured meats.