- several portions
- 1 hour 30 minutes
- Element water
- Spring
Calorific value
2353 kcal
Carbohydrates
230 g
Fat
98,5 g
Protein
103,3 g
Ingredients
-
The following ingredients are needed for the dish:
- 200g wholemeal spelt flour (preferably freshly ground)
- ½ cube of fresh organic yeast
- 2 tablespoons apple cider vinegar
- 375 ml lukewarm water
- 50g buckwheat flour (preferably freshly ground)
- 50g pumpkin seeds
- 50g chia seeds or sesame seeds
- 50g sunflower seeds
- 50g linseed
- 50g ground oat flakes
- 1 teaspoon salt
- 50g chickpea flour
Preparation
- Wood: Put the spelt flour in a bowl and make a hollow
- Wood: add the crumbled yeast and apple cider vinegar
- Fire: stir the warm water with the yeast in the middle when the yeast has dissolved
- Fire: stir in the buckwheat flour
- Soil: pumpkin seeds, chia seeds or sesame seeds, sunflower seeds, linseed
- Metal: Oat flakes
- Add the water, salt and chickpea flour and mix everything into a moist dough.
The bread must be baked in a baking tin (20x11cm) because it is very moist. Brush the bread with water and cut deep into it. Place the baking tin with the dough in a cold oven and bake for approx. 65 minutes at 200 degrees hot air. Leave the bread in the oven for a further 10 minutes with the residual heat.
