EINKORN WHEAT BREAD WITH BUCKWHEAT, DRIED TOMATOES AND SEEDS
I started making homemade bread, because there are often added ingredients in bread from the shops that are added only for the bread to look good or to extend its shelf life. This bread is easy and quick to prepare, because the recipe is based on the principle of a cake, i.e. there is no need for rising, long preparation and kneading. It looks small, but it is quite heavy and satiating. One or two slices are enough for an adult. You can experiment with the ingredients to your liking. After baking, the bread should be wrapped in a towel so that it does not dry out.
300 g einkorn flour
30 g raw sunflower seeds
30 g whole grain sesame seeds
80 g soaked buckwheat /or other cereals/
15 g dried tomatoes
20 g walnuts
400 ml of water
1 tsp baking soda
2 tbsp apple vinegar
black pepper to taste
pumpkin seeds or other seeds /optional/
Soak the buckwheat in water for a few hours and drain it.
How to make:
- Put the flour into a bowl, sprinkle with black pepper and stir.
- Quench the baking soda with the vinegar, stirring with a spoon. After it stops bubbling, add 100 ml of warm water to the mixture, stir again and pour into the bowl with the flour. Stir well.
- Add the sunflower seeds, sesame seeds, drained buckwheat, crushed walnuts, chopped dried tomatoes and stir again.
- Add another 300 ml of lukewarm water, stirring the mixture to obtain thick sticky dough.
- Pour the dough into a pan covered with baking paper.
- Bake at 200°C for about 50 minutes, check with a toothpick if the bread is ready – it should not stick to the toothpick.