Buckwheat grain bread

Ingredients for 1 servings:

• 200 g buckwheat, ground
• 600 g spelt flour, type 630
• 3 tsp salt
• 40 g yeast
• 0.38 liters of water
• 4 tbsp vinegar (fruit)
• 100 g sesame seeds
• 100 g sunflower seeds
• 100 g flaxseed
• Fat, for the shape
• 6 tbsp coarse oat flakes for the mold
• 1 tbsp sesame seeds, for sprinkling
• 1 tbsp sunflower seeds, for sprinkling
• 1 tbsp flaxseed, for sprinkling

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Mix salt with buckwheat and spelt flour. Dissolve fresh yeast in lukewarm water, add fruit vinegar, and mix. Now mix the three grains into the flour. Add the water and knead the dough thoroughly. Add a little more water if necessary until a thick paste forms. Grease a loaf pan (approx. 1.5 liters), sprinkle with coarse oatmeal, and pour in the bread dough. Then score the dough lengthwise, brush with water, and sprinkle with the grain mixture. Place in a cold oven. Bake on the second rack from the bottom at 200°C fan-assisted oven or 220°C conventional oven for approximately 60 minutes. When the bread sounds hollow when tapped on the bottom with your knuckle, it is baked through. Place on a wire rack to cool.