Wholemeal Buckwheat Bread

For the whole wheat buckwheat bread, put all dry ingredients in a mixing bowl. Leave 1 tablespoon pumpkin seeds on the side.

Add lukewarm water to the flour mixture and knead into a dough with the dough hook of the food processor. The dough will be very moist. Line a loaf pan with baking paper.

Pour in the dough and sprinkle the remaining sunflower seeds on top. Bake the bread at 220 degrees convection for 30 minutes. Reduce heat to 200 degrees and bake for another 30 minutes.

Remove the wholemeal buckwheat bread from the pan and let it cool on a cooling rack.

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