Buckwheat and spelt bread
Ingredients
for 1 bread
| 200 g | wholemeal spelt flour |
| 1 bag | dry yeast |
| 3 dl | water |
| 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 |
How it's done
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.
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