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
Hearty Corn and Buckwheat Bread
Hearty Corn and Buckwheat Bread

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.

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