Bread With Seeds

Bread With Seeds


  • 200 g rye flour
  • 50 g barley flour
  • per tablespoon sesame, flax, pepita and sunflower seeds + for sprinkling
  • 1 tablespoon olive oil
  • 220 ml water
  • pinch of sea salt
  • 2 teaspoons baking powder


Mix well two types of flour and salt. Leave baking powder for the later. Then add oil and water and mix well, cover the mixture and leave overnight or day. The mixture should rest on room temperature, but not on too warm. The longer is fermented, it will be better, from 8 to 12 hours. Before baking, add baking powder, mix well, form a disc, sprinkle with seeds and put in a baking tray covered with baking paper. Bake about 20 minutes on 210 degrees. Use toothpick to check is it baked.

Bread With Seeds

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