Spelt 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

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)

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.