Buckwheat Bread

Name: Buckwheat Bread
Prep time: 5 min
Cook time: 1 min
Total time: 1 min
Ingredients: 2 small sachets/ 4 ½ teaspoons instant dry yeast (See note 1); 1 teaspoon granulated sugar; 200 g/ 7 oz/ 1 ½ cups buckwheat flour (See note 2); 200 g/ 7 oz/ 1 ½ cup + 2 ½ tablespoons whole spelt flour; 120 g/ 4.2 oz/ 1 ½ cup rolled oats; 150 g/ 5.3 oz/ 1 1/8 cups raw sunflower seeds; 75 g/ 2.6 oz/ ½ cup flaxseeds; 2 teaspoons fine sea salt; 500 ml/ 17 fl.oz/ 2 cups + 2 ½ tablespoons lukewarm water

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Prep Time: 5 minutes

Cook Time: 1 hours

Total: 1 hours, 20 minutes

Servings: 20

Cost: $0.07 /serving

Author : Adina

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Ingredients

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2 small sachets/ 4 ½ teaspoons instant dry yeast (See note 1)1 teaspoon granulated sugar200 g/ 7 oz/ 1 ½ cups buckwheat flour (See note 2)200 g/ 7 oz/ 1 ½ cup + 2 ½ tablespoons whole spelt flour120 g/ 4.2 oz/ 1 ½ cup rolled oats150 g/ 5.3 oz/ 1 1/8 cups raw sunflower seeds75 g/ 2.6 oz/ ½ cup flaxseeds2 teaspoons fine sea salt500 ml/ 17 fl.oz/ 2 cups + 2 ½ tablespoons lukewarm water

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Instructions

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Step 1

Mix together instant dry yeast, sugar, buckwheat and spelt flour, oats, sunflower and flaxseeds, salt. Read notes if using active dry yeast or fresh yeast.

Step 2

Add the lukewarm water and stir very well with a spoon, the flour should be properly incorporated.

Step 3

Grease a loaf pan of about 30x12 cm/ 12x5 inches. Place the dough in the pan. Let rise for 15 minutes in a warm place.

Step 4

Place the pan in the cold oven, set the temperature to 200 degrees Celsius/ 400 degrees Fahrenheit and bake for 50 – 55 minutes until golden brown.

Step 5

Remove the bread from the pan and place it upside down back in the oven, directly on the wire rack. Continue baking for another 10 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom side. Let cool on a wire rack.