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Buckwheat and spelt bread
20 m active | 1 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 1933
  • Fat about 51g
  • Carbohydrates about 277g
  • Protein about 77g
This is needed
This is needed for 1 piece
Starter dough
  • 200 g wholemeal spelt flour
  • 1 bag dry yeast
  • 3 dl water
  • 200 g buckwheat flour
  • 3 tbsp pumpkin seeds
  • 3 tbsp sunflower seeds
  • 3 tbsp linseed, crushed
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp apple vinegar
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And that's how it's done
And that's how it's done
Starter dough
Mix the spelt flour, yeast and water in a large bowl. Cover with a towel and leave to stand for approx. 10 mins.
Add all the ingredients to the starter dough and mix thoroughly until the dough is smooth. Proper kneading is not necessary. Shape the dough into a loaf, place on a baking tray lined with baking paper. Cover with a towel and leave to rise for approx. 1 hr. until doubled in size. Bake for approx. 10 mins. in the centre of an oven preheated to 220°C. Reduce the temperature to 200 °C and bake the bread for approx. 30 mins. If the bread becomes too dark, cover with foil. Remove the bread from the oven, leave to cool on a rack for at least 30 mins.