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Preparation
in 10 minutes
Cooking
in 60 minutes
Cooling
in 120 minutes
Temperature
200 °C
- Dissolve the dry yeast in warm water and mix it with the sugar. Leave the yeast to work for a few minutes, until the foam has formed on the surface.
- Pour all the flours into the planetary mixer, add water with yeast and start to work. After few minutes add the salt and the oil, knead more and form a ball with the dough that you will put in a leavened bowl.
- Let the covered bowl rise for 2 hours. When spreading the dough, grease your hands with a spoonful of oil, it will help you to not stick the dough to your hands.
- Roll out the dough, fold it on itself and form a ball. Sprinkle it with buckwheat.
- Place on the backing sheet.
- Form a cross cut on the surface and bake in a preheated oven at 200 ° for 60 minutes.
- Remove from the oven and leave cool before cut.
Ingredients
400
g
20
g
buckwheat groats
400
ml
water
10
g
extra virgin olive oil
10
g
dry yeast
5
g
salt
1
tsp
sugar
Nutritional & Dietary
Gluten-free
Lactose free
No eggs added
No milk added
No nuts added
No oat added
No sesame added
No soya added
Palm oil free
Wheat free
Vegan
Vegetarian
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