Buckwheat and spelt bread

Buckwheat and spelt bread

Total: 1 hr 20 min. | Active: 20 min.
vegan, lactose-free
Nutritional value / piece: 1933 kcal
, Fat: 51 g
, Carbohydrate: 277 g
, Protein: 77 g

Ingredients

1 piece

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Starter dough

200 g wholemeal spelt flour
1 bag dry yeast
3 dl water

Bread

200 g buckwheat flour
3 tbsp linseed, crushed
3 tbsp sunflower seeds
3 tbsp pumpkin seeds
1 tsp baking powder
1 tsp salt
1 tsp apple vinegar
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How it's done

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Starter dough

Mix the spelt flour, yeast and water in a large bowl. Cover with a towel and leave to stand for approx. 10 mins.

Bread

Add all the ingredients to the starter dough and mix thoroughly until the dough is smooth. Proper kneading is not necessary. Shape the dough into a loaf, place on a baking tray lined with baking paper. Cover with a towel and leave to rise for approx. 1 hr. until doubled in size. Bake for approx. 10 mins. in the centre of an oven preheated to 220°C. Reduce the temperature to 200 °C and bake the bread for approx. 30 mins. If the bread becomes too dark, cover with foil. Remove the bread from the oven, leave to cool on a rack for at least 30 mins.

Good to know
Shelf life: Store in a bread bin for several days.

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