Ingredients:
400 g wheat flour (from the whole grain)
100 g whole (peeled) buckwheat grains
1 packet of dry yeast
15 tablespoons of seeds (linseed, sesame, peeled sunflower seeds and chopped pumpkin seeds
1/2 liter of warm water
2 tablespoons mild vinegar
2 teaspoons of crystal salt
Mixing bowl
Preparation:
Mix the wheat flour, buckwheat grains and kernels well in a mixing bowl. Then knead in the warm water with the dry yeast, the mild vinegar and the crystal salt. Now knead until the dough comes away from the bowl and appears smooth.
Pour the dough into a greased loaf pan and cover and keep warm for about 30 minutes. In the meantime, preheat the oven to 180 degrees Celsius and after half an hour of rising time, put the dough in the oven for about 1 hour. Place a heat-resistant pot with water on the bottom of the oven, leave the oven slightly open at the beginning (clamp the wooden spoon). The oven should ultimately be around 220 degrees.
The buckwheat bread should have a nice crust. It tastes best fresh.
Enjoy your meal.