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Spelt buckwheat bread

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Ingredients for 12 servings:

  • 400 g wholemeal spelt flour
  • 100 g buckwheat flour
  • 2 tsp salt
  • 3 tbsp vinegar (fruit vinegar)
  • 1 cube of fresh yeast or dry yeast
  • 500 ml water, lukewarm
  • 1 cup(s) flaxseed or sesame, sunflower seeds

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 5 minutes

This recipe is from a very nice colleague: Mix everything well in a bowl, DO NOT let it rise. Place in a loaf pan and bake in a cold oven at 220°C for about 1 hour. You can substitute the seeds as desired. (It’s best to dissolve the yeast in water beforehand; it usually works better with fresh yeast!)

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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