Buckwheat Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 10 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g buckwheat flour
- 0.5 tablespoon ½ Himalayan salt
- 125 g pumpkin seeds or other seeds, e.. sunflower seeds
- 525 ml water
- 1 teaspoon cinnamon
- 0.5 teaspoon ½ cardamom
- 1 pinch (s) anise
- 1 pinch (s) nutmeg
- 75 g sesame seeds
- 2 teaspoons coconut oil
- 1 packet tartar baking powder
Print Recipe
Pin Recipe Instructions
- Preheat the stove to 175 ° C.
- Chop the pumpkin seeds coarsely or finely or leave them whole. Put all dry ingredients in a mixing bowl and mix. Heat the water, remove 25 ml and dissolve the tartar baking powder in it. Add the water, the dissolved tartar baking powder and the coconut oil and knead everything well with the dough hook of the hand mixer. Line a loaf pan (39 x 11.5 x 7 cm) with baking paper and fill in the dough.
- Place a vessel with water on the bottom of the oven. Place the loaf pan on the wire rack in the middle of the stove and bake for about 50 minutes (depending on the type of stove).
- The recipe can be modified individually - depending on your taste.
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