Wednesday, 8 July 2015

Buckwheat & Rye Bread

This is an incredibly tasty and simple loaf

250g rye flour
250g buckwheat flour
1/2 teaspoon salt
1 teaspoon fast action dried yeast
1 tablespoon honey
400ml warm water
1 tablespoon olive oil
Tablespoon sunflower or pumpkin seeds

Mix together the flour, salt and yeast in a large bowl.  Dissolve the honey in the warm water and mix into the flour.  The mixture will be wet and sticky...don't panic!

Add the oil and seeds and continue to mix for a few minutes then tip into a large loaf tin (1kg).  Cover loosely and allow to rise for half an hour.

Preheat the oven to 200C/Gas 6.

Bake for 45 minutes until the top is golden and the bottom makes a hollow sound when you tap it.

Leave to cool before slicing.

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