Unleavened Bread Of 4 Kinds Of Flours

Unleavened Bread Of 4 Kinds Of Flours


  • 120 g rye flour
  • 70 g spelt flour
  • 40 g barley flour
  • 20 g buckwheat flour
  • pinch of sea salt
  • 1 teaspoon pepita
  • 1 teaspoon flax
  • 1 teaspoon sunflower seeds
  • 1 tablespoon olive oil
  • 250 ml lukewarm water
  • 1/2 teaspoon baking soda
  • 3 teaspoons lemon juice


Mix all four types of flours with sea salt and seeds, then add olive oil and lukewarm water. Knead the dough, cover with foil and leave overnight. In the morning gradually add baking soda and knead again (you’ll need effort, but be persistent). Then gradually add lemon juice and knead more and more. Place the bread into baking dish covered with baking paper, form loaf, make patterns with the knive and sprinkle with flour. Preheat the oven on 240 degrees, put the bread in it, then lower temperature and bake until get nice golden color.

Unleavened Bread Of 4 Kinds Of Flours

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