buckwheat bread

Ingredients for 1 servings:

• 500 g buckwheat flour
• ½ tbsp Himalayan salt
• 125 g pumpkin seeds, or other seeds, e.g. sunflower seeds
• 525 ml water
• 1 tsp cinnamon
• ½ tsp cardamom
• 1 pinch of anise
• 1 pinch of nutmeg
• 75 g sesame seeds
• 2 tsp coconut oil
• 1 pack of cream of tartar baking powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Preheat the oven to 175°C. Coarsely or finely chop the pumpkin seeds, or leave them whole. Combine all dry ingredients in a mixing bowl and mix. Heat the water, take 25 ml, and dissolve the cream of tartar in it. Add the water, dissolved cream of tartar, and coconut oil, and knead everything well using the dough hook of a hand mixer. Line a loaf pan (39 x 11.5 x 7 cm) with baking paper and pour in the batter. Place a container of water on the bottom of the oven. Place the loaf pan on the oven rack in the middle of the oven and bake for approximately 50 minutes (depending on the type of oven). This recipe can be adapted to your taste.