Whole Wheat Bread made of Rye and Buckwheat Flour


300 g whole wheat-rye flour
200 g buckwheat flour
500 ml lukewarm water
5 tbsp olive oil
1 tsp salt
1 baking powder
1 tsp baking soda
0,5 lemon
1 tbsp sesame
1 tbsp sunflower seeds


  1. In a large bowl, mix whole wheat-rye flour, buckwheat flour, lukewarm water, and olive oil. Cover and leave on room temperature for at least 6 hours.
  2. After 6 hours, preheat oven to 430 degrees F (220 degrees C).
  3. Mix lemon and baking soda in a small bowl. Add mix, baking powder, sunflower seeds, and salt to the dough.
  4. Pour into non-stick loaf pan and moisten the surface of the bread with hands. Put sesame on the top of the bread.
  5. Bake 10 minutes on 430 degrees F (220 degrees C), then lower the temperature to 340 degrees F (170 degrees C) and bake for another 50 minutes.
  6. When the bread is done, wrap it in the clean kitchen cloth and cut when cool.


  • On top of the bread, you can also add sunflower seeds.
  • I usually prepare the dough in the evening and then bake in the morning.
  • Fermentation of 6 hours is a process that allows dough to rise.

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