Spelled Buckwheat Bread in Roman Pot

Summary

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

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Instructions

1. Dissolve the yeast in the lukewarm water. Mix all ingredients and finally add the water-yeast mixture and the balsamic vinegar.
2. Heat up the oven to 220 °
3. Pour the dough into a greased Römertopf form (for 1kg) and place in warm water for about half an hour. (Until the dough doubles)
4. 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)