Hearty Corn and Buckwheat Bread

Summary

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

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Instructions

1. 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.
2. 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.
3. 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.