Ingredients:
200 g brown flour
50 g buckwheat flour
150 g coenstarch
10 g salt
20 g fresh bakers yeast
340 ml water
Method:
Place all the ingredients in the bowl and attach the k-beater. Set timer to 2 minutes and the stir speed to 1. Mix until incorporated.
Transfer the dough to a pre-oiled loaf tin. Cover with a damp cloth and leave to rise for about 1 hour at room temperature. The dough should rise up to the edge of the tin.
Pre-heat your oven to 200’C and bake for 40 min. leave to cool on a cooling tray.
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