Chrono Bread

Chrono Bread


  • 450 g barley flour
  • 450 g spelt flour
  • 150 g buckwheat flour
  • 20 ml olive oil
  • 60 g sunflower seeds
  • 5 g salt
  • 1 tablespoon baking soda
  • lukewarm water


In a bowl mix all ingredients and knead the dough adding water gradually. The dough should be soft but not sticky. Wrap in clean kitchen towel and leave to rest for 60 minutes. Then put it in a tray covered with baking paper, form the bread and bake on 230 degrees for about 60 minutes.

Chrono Bread

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