Buckwheat spelt bread

Ingredients for 1 servings:

• 120 g flaxseed
• 500 g buckwheat flour
• 500 g spelt flour
• 1 tbsp salt
• 1 tbsp bread spice mix
• 1 cube of fresh yeast
• 150 g sourdough
• 300 g yogurt
• 300 g water

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 35 minutes

from a 35cm bread baking tin

Place the flaxseed in a bowl and just cover with warm water. Let the seeds soak for about 30 minutes until the water is absorbed. Mix the flour in a bowl with salt and bread spice mix. Crumble the yeast, mix with the water, yogurt and sourdough starter, and add to the flour. Knead everything for 10 minutes using the dough hook of a food processor. Finally, add the soaked flaxseed and knead in. Cover the dough and let rise for about an hour, folding it once with a spatula. Grease and flour a 35 cm bread pan. Pour the dough into the pan and let rise for 15 minutes. Preheat the oven to 200°C (top/bottom heat) and bake the bread in it for about an hour. Let the finished bread cool on a wire rack.