Summary

Ingredients

• 500 g buckwheat, coarsely rind
• 300 g brown rice, with rind
• 50 g sesame seeds, unpeeled with rind
• 50 g flaxseed, with rind
• 1 ½ teaspoon cumin, with grind
• 100 g sunflower seeds
• 3 teaspoons salt
• 1 teaspoon raw cane sugar
• 1 ½ bag dry yeast, each for 500 g flour
• 800 g sparklin mineral water, possibly up to 900 ml
• 2 tablespoon oil, first pressing
• Oil, for brushing

Print Recipe Pin Recipe

Instructions

1. Mix all dry ingredients, then slowly add carbonated mineral water while stirring, it should be like a soup, the thinner, the more the dough rises, then let the food processor stir on maximum for 4-6 minutes, after about 4 minutes add the oil, be careful , reduce the speed, otherwise it will splash somewhere else. Pour into a box baking tin filled with baking paper 30 cm. Do not cut off any protruding paper, just put it upright, otherwise it may leak. Let rest well in a warm place (e.g. oven at 50 ° C). Duration varies from 60 min to 300 min.
2. Bake in the not preheated (well the 50 ° C) oven at 150 ° C hot air for about 80-90 minutes. Remove baking paper, brush all around with oil and bake at 150 ° / 160 ° C for another 20 minutes. It`s going to be a kind of double baking.
3. You can cut or slice this upside-down bread lukewarm.
4. Own recipe.