Spelled Buckwheat Bread with Chia Seeds
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 45 mins |
| Total Time | 2 hrs 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 475 g spelled flour type 630
- 175 g buckwheat flour (whole rain)
- 450 ml water, lukewarm
- 20 g fresh yeast
- 35 g chia seeds
- 30 g sunflower seeds
- 1 tablespoon bread spice mixture
- 0.5 teaspoon ½ caraway seeds
- 15 g salt
Print Recipe
Pin Recipe Instructions
- Put both types of flour in a bowl. Pour the lukewarm water over it, mix the fresh yeast with the water a little and let rise for 10 minutes. Then add the remaining ingredients and knead everything into a smooth dough. Then let rise covered for 45 minutes.
- Knead the dough together again. Pour into a greased loaf pan and let rise for another 30 minutes.
- Preheat the oven to 220 ° C top / bottom heat. Place a fire-proof dish with water on the bottom of the oven.
- Bake the bread for 10 minutes at 220 ° C, lower the temperature to 180 ° C and bake for another 30 minutes.
- After resting for 10 minutes, turn the bread out of the pan and let it cool down completely.
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