BUCKWHEAT FLAKES BREAD

2020-05-04 15:26:32

Buckwheat flakes bread is nutritious, tasty, filling and ideal, especially for breakfast or brunch, because it will give you a lot of energy for the whole day. Super fast and super easy to prepare, you don't have to wait until it rises, you don't have to wait for the sourdough, which usually needs a few days to be ready – unless you have it ready – and the most important thing: it always succeeds. It is also worth mentioning that the ispaghula husk included in the bread is very healthy and has a lot of healing properties.

I bake buckwheat flakes bread once a month as a stepping stone from sourdough bread and buckwheat bread and eat especially with plum jam and in the company of hot cocoa. Yummy!

ingredients

350 g buckwheat flakes
120 g sunflower seeds
70 g linseeds
100 g hazelnuts
6 tablespoons of ispaghula husk
1 heaped teaspoon salt
60 ml deodorized sunflower oil (or other)
2 tablespoons soy sauce (optional)
water if necessary

sunflower seeds and linseeds to sprinkle the bread

recipe

Rinse precisely the buckwheat flakes, sunflower seeds, linseeds and hazelnuts in a sieve under cold running water. Then put them in a bowl and add the ispaghula husk and salt. Pour in the sunflower oil and soy sauce (optional). Stir the ingredients thoroughly by hand. If the dough is too thick, add some water (about 125 ml). Then place the dough in a loaf pan (12 x 26 cm) lined with baking paper and sprinkle generously with sunflower seeds and linseeds. Then, put the loaf pan in the oven, preheated to 180 degrees. Bake for 1 hour, then turn off the oven, remove the bread from the loaf pan with the baking paper and leave it in the oven for about 20 minutes. You can cut the buckwheat flakes bread when it has cooled down entirely.