Alkaline bread

Ingredients for 1 servings:

• 300 g buckwheat
• 100g quinoa
• 120 g golden millet
• 2 tsp salt
• 2 packets of dry yeast
• 100 g flaxseed
• 100 g sunflower seeds
• 40 g golden millet
• 3 tsp locust bean gum
• 50 g grape seed oil
• 450 ml water, lukewarm

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 15 minutes

for nutrition in acid-base balance (alkaline excess)

Grind the buckwheat, quinoa, and golden millet. Add all the remaining dry ingredients and mix well. Then add the oil and water and mix well to form a smooth dough. The dough will be a little wet, but that’s okay. Pour it into a loaf pan lined with baking paper or a silicone mold without baking paper. Smooth it out with wet hands. Let it rise for 2 hours, but 1 hour will probably work. Bake in the oven for 1 hour at 180°C (fan oven). Turn out of the pan and bake again, uncovered, for about 10 minutes.