IT HAS A CRISPY CRUSH AND A PERFECT MIDDLE: Unleavened buckwheat bread

The lightest buckwheat bread has a crispy crust and a perfect middle, does not need to be kneaded and is very nutritious.

Ingredients:

330 g heljdine prekrupe

2 spoons of ground oats
2 spoons of ground flaxseed
240 ml of water
2 teaspoons of baking powder
1 teaspoon of salt

For sprinkling:

sesame, to taste
sunflower, to taste
or seme, po usu

Recipe for unleavened buckwheat bread:

For this bread, put buckwheat flour and flax seeds in a bowl, mix and cover with water. Let everything soak for at least two hours or overnight. When soaked, drain the water, but do not rinse. Mix the water with the soaked mixture until the mixture becomes smooth.

Pour into a bowl and cover with a clean cloth. Leave the container at room temperature in a dry place for 12-24 hours, this will start the fermentation process, but be careful not to over-ferment. After it has doubled in size, heat the oven to 160 degrees C. Lightly mix in the other ingredients (ground oats, ground linseed, baking powder and salt).

Line the pan with baking paper, take out the mixture into the tray and level it evenly with a spoon. Sprinkle with seeds to taste and bake for 90 minutes, then remove the tray from the oven and set the freshly baked bread aside for 10 minutes before removing it from the pan. Allow to cool before slicing.

(a matter of taste)

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