Grass Buckwheat Bread
Recommended amount of grass: 6g; makes 20 pieces, approximately 0.2-0.3g per slice.
17.5 oz | buckwheat |
15 oz | yeast |
1 teaspoon | sugar |
1.8 cups | lukewarm water (300-350 ml for the sponge) |
2 tablespoons | safflower oil |
0.21 oz | finely chopped grass |
| 1 | egg |
2 tablespoons | ground nuts or hemp seeds |
½ teaspoon | salt |
nuts or hemp seeds for sprinkling on top |
Knead a third of the flour with the yeast, sugar, and 300-350 ml of lukewarm water into a sponge (thick batter). Let it sit for about 10 minutes.
Warm up the safflower oil and braise the grass in it at a low temperature. Let it cool.
Combine the rest of the flour with the rest of the water and the egg, then knead it into the sponge. Mix the nuts or hemp seeds with the grass and knead them in as well. If the dough becomes too hard, add a bit of water.
Form the dough into a round loaf, cover it with a towel and let it set in a warm place for 20 minutes.
Preheat the oven to 180 degrees Celsius.
Lay the bread on baking paper on top of a baking sheet, and make two cuts longwise in the bread. Brush the dough with water and sprinkle on your choice of hemp seeds or nuts, then push them down lightly. Bake the bread on the middle rack of the preheated oven for 50-60 minutes.
