So, in my family I am actually not the only foodie or person who enjoys cooking and trying new recipes. I am just the only one that brings them to paper and publishes those foop experiments on the regular.
My foodie family.
My wonderful sister who is my one and only and who I love more than anything in the world has actually become quite the chef herself ever since I have moved out of my mum’s house. I am always impressed by her creations.
The root of my delicious buckwheat spelt bread.
On my mum’s birthday, which was on New Year’s Eve, my family decided to have a little brunch celebration at my mum’s place. However, I didn’t know anything about this celebration until late at night on the 30th of December, hence I did not bring anything. However, it wouldn’t have been necessary anyway as my mum and sister had already prepared the most delicious treats. In fact my sister had baked this AMAZING bread. When I asked her for the recipe she told me that she basically mad it up and that she couldn’t remember the measurements, however, she told me the ingredients she had added. So from the ingredients she told me about and my experience in baking bread I created this delicious buckwheat spelt bread with loads of seeds.
The outcome was just delicious and I am definitely making this again. I also love that this bread is basically half buckwheat flour and only uses whole grains and seeds, how great is that?
So, happy baking!
- 200g Buckwheatflour
- 200g whole wheat spelt flour
- 3 tbs flax seed, shredded
- 3 tbs pumpkin seed
- 3 tbs sunflower seed
- 1 tsp baking powder
- 1 sachet dry yeast
- 3 dl water
- 1 tsp salt
- 1 tsp apple cider vinegar
- Mix whole wheat spelt flour, water and dry yeast until just combined. Cover with a towel and let it activate for 10 minutes until bubbly. Add buckwheat flour, flax seed, baking powder, salt, pumpkin seed, , sunflower seed, apple cider and mix until combined and the dough seems smooth. You do not need to do much kneading though.
- Shape the dough into a loaf, place on a lined baking sheet and let it prove covered for one hour until approx doubled in size.
- Meanwhile preheat oven to 220°C. Bake at 220°C for 10 minutes, then turn down to 200°. Bake 30 more minutes. If the bread gets to dark cover it with aluminium foil 10 minutes before it is finished. I serve my homemade bread with all sorts of toppihng or as a side for salads, stews, soups or my vegan shakshuka.