How many loaves of bread do you want to bake?
This buckwheat and flaxseed bread is a rustic all-rounder for any snack! Thanks to careful dough preparation and long resting times, it develops a particularly aromatic, moist interior and a firm crust. The combination of grains and seeds provides extra crunch and nutrients, while the nutty flavor makes every bite a true delight—perfect with savory spreads or sweet toppings.
#gluten-free
#lactose-free
Ingredients
-
200
g buckwheat flour
-
730
ml water
-
7
g dry yeast
-
50
g buckwheat
-
50
g flaxseed
-
25
g
KOMEKO BROTGENUSS (for toasting)
-
700
g
KOMEKO BROTGENUSS (for the dough)
-
50
ml syrup/honey
-
20
g salt
-
50 ml oil
50 ml oil
-
1
tsp bread spice
Preparation
- Prepare the pre-dough:
Mix buckwheat flour, water, and dry yeast. Cover and let stand at room temperature (approx. 26°C) for 12 hours. - soaking mixture:
Toast the buckwheat in a pan, then add hot water and flaxseed. Mix everything well and let it soak for 12 hours at room temperature. - Toast the flour:
Sprinkle KOMEKO BROTGENUSS onto a baking sheet and toast at 240°C for about 20 minutes. Stir regularly to ensure even browning. Caution: It may smoke slightly! (The toasted flour can be made in advance and stored in a dry place.) - Prepare the dough:
Combine the Pre-dough, soaking mixture, the roasted KOMEKO BROTGENUSS flour, the remaining KOMEKO BROTGENUSS flour, water, dry yeast, syrup/honey, salt, oil, and bread spice to form a smooth dough. Cover and let rest for 30 minutes. - Form and Rest:
Halve the dough, form two loaves, and place in loaf pans (approx. 24 × 10 × 7 cm). Brush with water, sprinkle with flaxseed, and lightly prick with an oiled spatula. Cover and let rest for another 60 minutes. - Bake:
Preheat oven to 250°C (top/bottom heat) and place a metal bowl with stones or metal parts on the bottom. Once the bread is in, pour water into the bowl and close the door immediately (be careful: steam!). After 10 minutes, reduce the temperature to 190°C (375°F) and continue baking for 40 minutes.
