Buckwheat Grain Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g buckwheat, round
- 600 g spelled flour, type 630
- 3 teaspoons salt
- 40 g yeast
- 0.38 liters water
- 4 tablespoon vinegar (fruit)
- 100 g sesame seeds
- 100 g sunflower seeds
- 100 g flaxseed
- Fat, for the shape
- 6 tablespoon oatmeal, coarse, for the pan
- 1 tablespoon sesame seeds, for sprinkling
- 1 tablespoon sunflower seeds, for sprinkling
- 1 tablespoon flaxseed, for sprinkling
Print Recipe
Pin Recipe Instructions
- Mix salt with buckwheat and spelled flour. Dissolve fresh yeast in lukewarm water, add fruit vinegar and stir. Now mix the three types of grain into the flour. Add the water and knead the dough well. Possibly add a little more water until a thick paste forms. Grease a loaf pan (approx. 1.5 liters), sprinkle with coarse oat flakes and pour in the bread dough. Then cut into the length of the dough, brush with water and sprinkle with the grain mixture. Put in the cold oven. Bake on the 2nd rail from the bottom at 200 ° C convection or 220 ° C top / bottom heat for about 60 minutes. If you tap the bottom of the bread with your knuckle and it sounds hollow, the bread is baked through. Place on a wire shelf to cool.
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