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Buckwheat spelled bread

Buckwheat spelled bread


1 cube of yeast


400 g spelled flour

100 g whole buckwheat grains (hulled) or buckwheat flour

15 tablespoons seeds (linseed, sesame, peeled sunflower seeds and chopped pumpkin seeds)

2 tablespoons vinegar

2 teaspoons sea salt or Himalayan salt


mixing bowl

Box shape

Mixer with stirring rods or stirring machine etc.


For the pre-dough/steam: Mix 1 cube of yeast with a little warm water, add 1 teaspoon of flour, cover and leave in a warm place. Let stand for at least 30 minutes.

If you don't want to make Dampfl (pre-dough), take dried yeast from the packet according to the instructions.

Mix the spelled flour with the buckwheat flour or the seeds and 15 tablespoons of the seeds (see above). Now knead in 1/2 liter of warm water, the steam (or dry yeast), 2 tablespoons of mild vinegar and 2 teaspoons of salt. Now knead until the dough comes away from the bowl and appears smooth.

Place in a greased loaf pan and turn the oven on to 180 degrees. Bake the buckwheat spelled bread over high heat for about 1 hour. The oven should ultimately be around 220 degrees. Tip: Place a pot of water on the bottom of the oven and leave it open at the beginning (clamp the wooden spoon).

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