Buckwheat bread

Menu: Brakfast and brunch

Allergens: Gluten, Nuts

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Nothing beats a warm slice of homemade bread. If you like the buckwheat version, this recipe is made for you. When baked, spread butter and marmalade over the slices. Then stretch your legs and enjoy!

Ingredients

white wheat flour

350 g

fresh yeast

20 g

salt

1 tsp

olive oil

1 tbs

lukewarm water

200 ml

walnut kernels

100 g

buckwheat flour

150 g

boiling water

250 ml

Preparation

Pour boiling water over buckwheat flour and mix with a spoon. Let it cool down.
Mix white wheat flour with yeast, salt and oil, and add to buckwheat flour.
During kneading add lukewarm water. Cover the dough with a cotton towel and let it rise for approximately 30-40 minutes (until the bread has doubled in volume).
Knead the dough one more time and add cleaned walnut kernels. Form a loaf and place on a baking sheet covered with parchment paper. Cover the bread with a cotton towel and let it rise for another 20-30 min.
Before baking, score the bread with 4 diagonal cuts to prevent it from cracking.
After baking remove the bread from the oven, and cool before slicing.

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