Airy Loaf

Airy Loaf


  • 80 g rye flour
  • 25 g buckwheat flour
  • 20 g spelt flour
  • 120 ml water
  • pinch of sea salt
  • 1 – 2 teaspoons baking powder
  • 2 small tablespoons olive oil


Mix flours, water and oil. Cover with transparent foil and leave on room temperature for 12 hours to ferment. Then add salt and baking powder and knead the dough with spoon. It will be thick and little sticky. Pour the dough into baking dish covered with baking paper and form loaf with wet hands. Put in the oven and turn it on 200, 210 degrees. As the bread is baked or dried longer, it will be less moist, and therefore lighter. If it is baked for a long time, but not for too long, and at a lower temperature, it will have crispy crust. Although it’s a little bread, I’ve been baking it for about 40 minutes. I checked a few times with a toothpick if it’s baked. When the bread is baked transfer it to dry clothdish, wrap and leave to cool.

Airy Loaf

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