Buckwheat Bread with Thyme, Sea Salt and Nuts
Ingredients for two loaves of Bread (each 700 g)Preparation time app 25 minutes (excluding rising and baking time)
1 yeast cube (42 g)
1 teaspoon of sugar
3 sprigs of thyme, leaves plucked
700 spelt flour (Typ 505)
350 g buckwheat flour
Salt
3 tablespoons pumpkin seed oil
250 g mixed nuts (walnuts, hazelnuts, almonds, brazil nuts)
2 tablespoons olive oil
1 teaspoon coarse sea salt (Fleur de Sel)
1 teaspoon of sugar
3 sprigs of thyme, leaves plucked
700 spelt flour (Typ 505)
350 g buckwheat flour
Salt
3 tablespoons pumpkin seed oil
250 g mixed nuts (walnuts, hazelnuts, almonds, brazil nuts)
2 tablespoons olive oil
1 teaspoon coarse sea salt (Fleur de Sel)
For the bread, mix yeast, sugar and 2 tablespoons of warm water together well. Allow to rise for 10 minutes. Using the dough hook of a hand mixer, mix flour, buckwheat flour, 1/2 teaspoon salt, thyme, 600 ml of water, yeast-sugar mixture and pumpkin seed oil into a smooth dough. Knead nuts into dough.
Cover dough with a cloth and allow to rise in a warm place for 45 minutes. Then, knead dough again and form two loaves of bread.
Slit the top surface of loaves crosswise, brush with 2 tablespoons of olive oil and sprinkle with coarse sea salt.
Allow to rise again, covered, for 30 minutes.
Then bake for 40 minutes in a preheated oven at 180 degrees (gas level 3). Remove from oven and allow to cool.
Serve with cream cheese, roasted/fried ham and sea buckthorn jelly.
Cover dough with a cloth and allow to rise in a warm place for 45 minutes. Then, knead dough again and form two loaves of bread.
Slit the top surface of loaves crosswise, brush with 2 tablespoons of olive oil and sprinkle with coarse sea salt.
Allow to rise again, covered, for 30 minutes.
Then bake for 40 minutes in a preheated oven at 180 degrees (gas level 3). Remove from oven and allow to cool.
Serve with cream cheese, roasted/fried ham and sea buckthorn jelly.