Poppy Seed Cake / Bread Rigan II
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g buckwheat, round
- 100 g brown rice, round
- 100 g amaranth, round
- 250 g poppy seeds, (blue poppy seeds), round
- 1 ½ bag dry yeast
- 1 teaspoon salt
- 100 g suar
- 200 g date (s), cut into small pieces
- 700 ml sparkling mineral water
Print Recipe
Pin Recipe Instructions
- 30 cm loaf pan with baking paper
- Mix all dry ingredients well.
- Then stir in the liquid and let it stir for 4-5 minutes at maximum level.
- Pour into a 30 cm loaf pan lined with baking paper, shake until smooth.
- Place in the oven at 50 ° C for approx. 90 minutes.
- Heat to 150 ° C and bake for about 70 minutes.
- Please leave in the mold for a few minutes, then carefully slide out + allow to solidify for approx. 30 minutes with baking paper. Then, or only when the cake / bread has cooled down, remove it.
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