Kitchen Diary

German Bread

| Nalan for Hygeia


  • 1.5 cups of buckwheat flour
  • 1/2 cup of gluten-free oatmeal grinded in the food processor (this ingredient is in the original recipe, but we didn’t use it)
  • 1 cup of walnuts, 1/2 cup of hazelnuts, 1/2 cup of sunflower seeds, 3 tbsp of pumpkin seeds (grinded roughly)
  • 1/2 cup flaxseed (ground or pre-soaked in water and gelled)
  • 5 small dried apricots cut into cubes (soaked in hot water; we didn’t have dried appricot, so we used dried figs)
  • 1 glass of drinking water, a pinch of salt

How to do

Mix the dry ingredients and add the water slowly towards the end. You will obtain a non-sticky, soft dough. Place the dough on a tray lined with unbleached baking paper and give it a bread shape or place it in a bread mold. Bake for 40 minutes at 180 degrees. Enjoy.

Source: Sema Özpekmezci, @semaozpekmezci

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