Miracle Bread - aka the forgotten bread

Sandwich bread! Hooray! It's gone through a series of unfortunate events, but it was very tasty. Here's the scoop...

Misfortune n.1: I was making this bread according to a recipe, but ran out of most of the ingredients. Luckily, improvisation worked well this time 'round. The only thing in common with the original recipe is the amount of water and yeast.

Misfortune n.2: Falling asleep when dough is rising in the oven is not always the best idea. Ended up scooping about 1/3 of the overly risen dough out from the bottom of the oven and from the side of the pan, and the grid.

Misfortune n.3: Forgot to set a timer and forgot to check what time it was put in the oven, so I have no idea how long it was in there!

All in all, it's a miracle it came out edible.

Sandwich bread - gluten free, eggless, soy free, corn free 

550 g water
90 g buckwheat flour
175 g rice flour
60 g tapioca starch
70 g coarse rice flour
40 g buckwheat flakes
20 g brown rice syrup
2 tsp dry yeast
3/4 tsp salt
2 tbsp psyllium husk 

Mix all ingredients together, let dough rest for a bit. Add more flour if too liquid - will remain rather porridge-y and gloopy. Let rise in oven for a few hours (or slightly less), preferably without it spreading all over the bottom of said oven due to being forgotten.

Bake at 200 C for about 45 minutes, or until it's golden on top and cooked through.

Kitchen helper