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Seed Bread with Pumpkin Seed Flour and Buckwheat

Details


  • Soaking time: 2 hours
  • Preparation time: 15 minutes
  • Baking time: 50 - 60 minutes + 15 minutes
  • vegan
  • gluten-free
  • Snack
by
Ellen Panescu

Method


Soak the buckwheat in water for 2 hours then drain well. Preheat oven to 170°C. Mix all ingredients included the soaking buckwheat and stir until the dough is well-combined and thick. Line a box form with baking paper and press dough into the loaf pan. Place the box form in the middle of the oven and bake for 50 to 60 minutes or until the top of the loaf has become crisp. Place the bread onto a baking sheet and place back into the oven without the box form for about 15 minutes. Remove from oven and let bread cool completely. To serve slice the bread and toast.

Rapunzel Products


600980 Pumpkin seed flour
403430 Buckwheat
600140 Sunflower kernels
600630 Linseed crushed
603020 Chia seeds
200830 Hazelnuts project
1006055 Coconut oil virgin, HAND IN HAND
1200135 Atlantic sea salt fine
RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de
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RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de