Buckwheat and spelt bread


Total time: 1hr 20m
Preparation Time: 20m

Servings
For 1 piece


Author

Fanny - fannythefoodie


Nutritional Information

Contains 1933 Kcal, 77g Protein, 277g Carbohydrates, 51g Fat


Ingredients

  • Starter dough
  • 200 g wholemeal spelt flour
  • 1 bag dry yeast
  • 3 dl water
  • Bread
  • 200 g buckwheat flour
  • 3 tbsp pumpkin seeds
  • 3 tbsp sunflower seeds
  • 3 tbsp linseed, crushed
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp apple vinegar

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Instructions

  • Starter dough

    Mix the spelt flour, yeast and water in a large bowl. Cover with a towel and leave to stand for approx. 10 mins.
  • Bread

    Add all the ingredients to the starter dough and mix thoroughly until the dough is smooth. Proper kneading is not necessary. Shape the dough into a loaf, place on a baking tray lined with baking paper. Cover with a towel and leave to rise for approx. 1 hr. until doubled in size. Bake for approx. 10 mins. in the centre of an oven preheated to 220°C. Reduce the temperature to 200°C and bake the bread for approx. 30 mins. If the bread becomes too dark, cover with foil. Remove the bread from the oven, leave to cool on a rack for at least 30 mins.
  • Shelf life:

    Store in a bread bin for several days.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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