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)
- Let the dough rest in the tub for approximately 2 hours at 24–25°C
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
- Let rise at room temperature for 40–60 minutes.
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. |