Spelled Buckwheat Bread in Roman Pot
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 cube yeast
- 750 ml water, lukewarm
- 600 g spelled whole wheat flour
- 200 g buckwheat, crushed (coarsest rind)
- 3 teaspoons salt
- 1 teaspoon coriander, ground
- 4 tablespoon balsamic vinegar
- Pumpkin seeds, pine nuts, sunflower seeds
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast in the lukewarm water. Mix all ingredients and finally add the water-yeast mixture and the balsamic vinegar.
- Heat up the oven to 220 °
- Pour the dough into a greased Römertopf form (for 1kg) and place in warm water for about half an hour. (Until the dough doubles)
- Bake for about 1 hour at 220 ° on the bottom shelf of the oven! (Wooden stick sample, after a certain time cover the dough, incision is not necessary)
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