Buckwheat bread Uc – Adzi II with yeast

Ingredients for 1 servings:

• 450 g buckwheat, ground
• 50 g amaranth, ground
• 1 tsp coriander, ground
• 1 tsp caraway seeds, ground
• 1 bag of dry yeast, for 500 g flour
• 2 tsp salt
• 1 tbsp flaxseed
• 1 tbsp sesame seeds, unhulled
• 1 tbsp sunflower seeds
• 500 ml mineral water, carbonated, possibly more
• 1 tbsp beet syrup
• linseed
• Water
• Olive oil, for brushing the baked bread

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

gluten-free, egg-free, dairy-free, vegan

24 cm loaf pan with baking paper. Combine the dry ingredients, add the sugar beet syrup and carbonated mineral water, and mix everything together for 5 minutes on medium heat. Pour into the 24 cm loaf pan lined with baking paper. Shake until smooth, sprinkle with flaxseed, and add approximately 500 ml of water to the roasting pan. Preheat the oven to 50°C and let the dough rest or rise for approximately 80 minutes. Bake at approximately 150°C for approximately 70 minutes using a fan oven. Cover the oven vent with aluminum foil (usually in the door handle or back of the oven). Do a needle test. Brush the surface of the bread with oil, leave in the pan for another 5 minutes, then slowly slide it out or pull it onto a wire rack using the baking paper. Carefully remove the baking paper and brush the remaining sides with olive oil. Let it cool completely. Cut the upside-down loaf with a serrated knife. My own recipe.