Crispy Old-Fashioned Bread

Crispy Old-Fashioned Bread


  • 100 g rye flour
  • 100 g buckwheat flour
  • 50 g oat flour
  • 1/2 teaspoon sea salt
  • 1 tablespoon olive oil
  • 2 tablespoons flax
  • 2 teaspoons oregano
  • 250 ml water

For the morning:

  • 1 full teaspoon baking powder
  • 1/2 flat teaspoon baking soda
  • 3 teaspoons lemon juice
  • little rye flour


Mix flours, oregano, salt and flax. Add olive oil and water. Mix all well with the spoon, cover with transparent foil and leave overnight. In the morning you’ll get very dense mixture because rye and buckwheat flour absorb plenty of water. Sprinkle a little bit of baking powder on the surface, and knead the dough using mixer with dough hook. It will take a bit of physical activity, but not much. Then slowly add the baking powder and baking soda. When you make sure you’ve done everything nicely, do the same with lemon juice. Sprinkle working surface with little flour, take the dough on it and also sprinkle the dough with little flour. Form the loaf and gently transfer it in a baking tray covered with baking paper. Put in preheated oven on 200 to 210 degrees and bake about 30 minutes. Use toothpick to check is it baked. Leave to cool and then cut it into slices.

Crispy Old-Fashioned Bread

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