Sourdough Buckwheat Hazelnut Bread with Apricots - Bloomcooking
This wholesome sourdough bread combines nutty buckwheat flour, dried apricots, and an abundance of crunchy seeds and nuts. Fermented with a gluten-free start...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bloomcooking.com.
Ingredients
- 200 g (1 cup) Gluten-free Sourdough Starter
- 90 g (¾ cup) Buckwheat Flour
- 115 g (½ cup) Water
- 30 g (3 Tbsp) Whole Psyllium Husks
- 500 g (2 cups+ 2 Tbsp) Water
- 1 Tbsp Tbsp Honey
- 245 g (2 cups) Buckwheat Flour
- 50 g (⅓ cup) Tapioca Starch
- 8 g (1¼ Tsp) Salt
- 85 g (½ cup) Hazelnuts
- 30 g (2 Tbsp) Poppy Seeds
- 24 g (2 Tbsp) Chia Seeds
- 24 g (2 Tbsp) Ground Flax (Linseed) Seeds
- 90 g (½ cup) Dried Apricots, Chopped
- 60 g (⅓ cup) Pumpkin Seeds
- 60 g (⅓ cup) Sunflower Seeds
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