Servings:
1
Prep time:
30
Cooking time:
40
INGREDIENTS
- - 550 g of prepared buckwheat flour
- - 200 g of sunflower seeds
- - 150 ml of milk
- - 20 g of yeast
- - Oil
- - 0.50 lemon
- - Brown sugar
- - Salt
INSTRUCTIONS
- Work in a bowl 300 ml of water with the yeast, a teaspoon of sugar, a few drops of lemon juice and 350 g of flour. Cover with a cloth, put the bowl in a plastic bag and let rise at room temperature from 6 to 12 hours.
- Soak for about an hour 150 g of sunflower seeds in the milk previously brought to a boil.
- Add to the dough the sunflower seeds along with milk, buckwheat flour, a teaspoon of salt and a little oil. Knead all ingredients obtaining an elastic and uniform dough; form a ball, cover with a cloth and let it rise, away from drafts, for 40 minutes.
- Knead again for a few minutes, adding a little flour if necessary. Then form a loaf of elongated shape and place it on a baking sheet covered with parchment paper, brush it with warm water and sprinkle with remaining sunflower seeds. Finally, cover it and let it rise in a warm place for another 40 minutes.
- Bake the bread in the oven at 250 ° C for 10 minutes, then lower the temperature to 200 ° C and continued for another 30 minutes.
