Crunchy corn and buckwheat bread

Ingredients for 1 servings:

• 350 g corn flour
• 350 g buckwheat flour
• 1 ½ packets of baking powder
• 2 ½ tsp salt
• 2 tsp bread spice mix (coriander, caraway, anise, fennel)
• 2 tbsp beet syrup
• 10 tbsp seeds, e.g. pine, pumpkin and sunflower seeds, mixed
• 750 ml carbonated mineral water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 40 minutes

gluten-free, dairy-free, egg-free, yeast-free, own recipe

Mix the dry ingredients well. Pour over the sugar beet syrup. Blend in the mineral water on low speed or stir in by hand. Do not stir too vigorously, as this will destroy the leavening effect of the carbon dioxide. Pour into a 30 cm long loaf pan. Bake in an unheated oven for 80 minutes at 160-170°C using fan/convection. Place a bowl of water in the oven. If using a steam oven, bake for only 75 minutes at 160°C using fan/convection. Steaming in between reduces the baking time. To be on the safe side, pierce with a pin and check if any dough sticks when you pull it out. Bake for a further 5 minutes if necessary.