Buckwheat bread Uc-Adzi

Ingredients for 1 servings:

• 450 g buckwheat, ground
• 50 g amaranth, ground
• 1 tsp caraway seeds, whole +
• 1 tsp coriander with ground, OR
• 1 bag of bread spice mix
• 1 bag of baking powder (cream of tartar) for 500 g flour
• 1 tsp salt
• 1 tbsp flaxseed
• 1 tbsp sesame seeds, hulled
• 1 tbsp sunflower seeds
• 500 ml mineral water, carbonated, possibly more
• 250 g raisins, if desired

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

gluten-free / egg- and dairy-free

Mix all ingredients together; it should be like a sponge cake, although it is better to add a little more liquid. Pour into a loaf pan lined with baking paper. Pour water into the cold oven, right into the bottom of the roasting pan (about 0.5-1 L). Bake at 160°C fan/convection oven for approx. 70-80 mins, use a needle test. Preheat to 180-190°C using top and bottom heat and bake for approx. 50-60 mins. Place a large saucepan of water next to the baking pan. When ready, rinse the surface of the bread with cold water. Remove to a wire rack and allow to cool completely before removing the baking paper. Alteration: Finally, fold in 250g of raisins. But only use half the salt. Please note: Since I grind the grains, oilseeds and nuts shortly before use, the binding power (and taste) is different. However, if you work with store-bought flour, you may, but do not necessarily, get different results than those described here.