Buckwheat, seed and nut bread
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1 rate
Preparation : 10 min
Cooking : 40 min
Total time : 1 h 50 Rest : 1 h
Equipment
Baking paper
4 people
0.5 tsp of fresh baker's yeast
10 ml of yeast
115 g of buckwheat flour
95 g of rice flour
0.5 tsp of bicarbonate of soda
0.5 tsp of salt
50 g of pumpkin seeds
125 g of nut
Associated products
Tips
For a crispy crust and a soft crumb, place a tray filled with hot water at the bottom of the oven.
RECIPE STEPS
1
Add 210ml water and the yeast into the metal bowl and run the programme.
- 10 ml of yeast
- 0.5 tsp of fresh baker's yeast
Expert
02:30 / 3 / 37°C
2
Add the flours, salt and baking soda then run the programme.
- 115 g of buckwheat flour
- 95 g of rice flour
- 0.5 tsp of bicarbonate of soda
- 0.5 tsp of salt
Bread/Brioche
02:00 / 5 /
3
The programme will stop after one minute. Add the pumpkin seeds and walnuts then press Auto to finish the programme.
- 50 g of pumpkin seeds
- 125 g of nut
4
Remove the dough from the metal bowl and form it into a ball.
Place the dough ball into a deep dish, cover with a damp cloth and leave to rest for 30 minutes at room temperature and away from draughts.
5
Preheat your oven to 240°C.
Form the dough into an oval shape and place it on the baking tray lined with baking paper.
Bake the loaf for about 30-35 minutes.
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