Buckwheat Spelt Bread / Linseeds, Pumpkin Seeds and Sunflower Seeds
Author: Fanny Frey
Recipe type: Bread
Cuisine: plantbased
Prep time:
Cook time:
Total time:
Serves: 10-12 slices
Ingredients
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
Instructions
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.
Recipe by at https://fannythefoodie.com/2018/02/07/buckwheat-spelt-bread-linseeds-pumpkin-seeds-sunflower-seeds/