A delicious bread with a crispy crust, gluten-free, egg-free, and dairy-free.

ingredients

Tagliatelle olu pasta I Love Eco 500g

250 grami Zaļie griķi

250 grami Prosa

15 grami Sēkliņu maisījums

15 grami Maltas linsēklas

15 grami Veselas linsēklas

20 grami Extra virgin eļļa (es izmantoju ķirbju sēklu eļļu)

100 grami Ūdens

Garšaugu sāls un garšvielas pēc izvēles (es liku kaltētus ķiplokus kūpinātu papriku, koriandru)

preperation

1. Rinse the buckwheat and millet in water and soak overnight.

2. In the morning, drain the cereals, rinse, add ~100 g of fresh water and all the other bread ingredients and blend everything into a smooth mass.

3. Place the dough in a tin (one or several small ones) or form a loaf with your hands (as I did), sprinkle with seeds, cover with foil and bake at 175 °C for ~35-40 minutes.

4. Remove the foil and place in the oven to brown for another ~15-20 minutes.