Hearty Corn and Buckwheat Bread

by Editorial Staff

Summary

Prep Time	20 mins
Cook Time	1 hr 20 mins
Total Time	1 hr 40 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

350 g corn flour
350 g buckwheat flour
1 ½ pack baking powder
2 ½ teaspoons salt
2 teaspoons bread spice mix, (coriander, caraway, anise, fennel)
2 tablespoon sugar beet syrup
10 tablespoon kernels, e.g., pine, pumpkin and sunflower seeds, mixed
750 ml sparkling mineral water

Instructions

Mix the dry ingredients well. Pour beet syrup over it. Mix in the mineral water on a low setting or stir in by hand. Do not stir too vigorously, otherwise the driving effect of the carbonic acid will be lost.
Put in a 30 cm long loaf pan. Bake in a non-preheated oven for 80 minutes at 160 - 170 ° C with hot air / convection. Put a bowl of water in the oven.
In a steam oven only bake for 75 minutes at 160 ° C hot air and steam. Steaming in the meantime shortens the baking time. To be on the safe side, pierce with a needle and check whether the dough still sticks when you pull it out. If necessary, bake for another 5 minutes.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.