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
Print Recipe
Pin Recipe 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.
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