|250 g||buckwheat flour or wholegrain spelt flour|
|4 tbsps||pumpkin seeds|
|4 tbsps||flax seeds|
|4 tbsps||sesame seeds|
|2 tbsps||sunflower seeds|
|1 tbsp||herb mixture|
|1 ½ tsps||cream of tartar baking powder|
Preheat the oven to 180 °C (top / bottom heat).
Mix MorgenStund' with flour and baking powder. Now whisk together with the water into a dough.
Then add all the seeds, salt and the herbs to the dough.
Grease a loaf pan, pour in the dough and bake on the middle rack for about 90 minutes. If there is any bread left over, it also freezes well.
Tip for a slow-rising dough: Take ½ cube of fresh yeast instead of baking powder, use warm water and let the dough rise for about 4 hours before baking.