<<Disclaimer: Verify this information before applying it to your situation.>>
 
This is the recipe I use for a crunchy, nourishing bread
(metric measures used)
 
Add 300 grms of rice, 200 grms of buckwheat, 100 grms of corn, grind
everything in your mill (supposing you have one).
 
Butter round flat form (25-30 cm dia., 10 cm high), powder with flour to
prevent dough from sticking to the form after baking.
 
Put 10-15 grms of yeast together with 3-4 pinches of sugar, let it melt,
then add 500 ml of warm water.
 
Add to flour, add 1 cubic cm salt, add pumpkin kernels, add linseeds
to aid digestion. Mix and add water to obtain a dough that can just
be poured into the form.
 
        Pumpkin kernels: soup spoon heaped
        linseeds: soup spoon low heap
 
        The amount of kernels/linseeds is mainly a matter of taste.
        If you add too much. the bread will fall apart after baking.
 
Pour into form. Let grow for 45-60 minutes. Put in stove, preheated
to 250 deg C, bake at 200 deg C for 30 minutes, remove form, bake
another 30 minutes. Take out of stove.
 
        The main goal of preheating to a higher temperature is to
        make the bread-top form more quickly to prevent it from
        becoming concave. If the top gets concave, reduce yeast.
 
Start eating next day (or after the bread is cool). Enjoy
 
The resulting bread looks like a millstone, weighs roughly 1200 grms and
lasts for one week. Freezing tends to make the bread fall apart.
 
Feedback welcome
 
Christian Gassler, CH-4054 Basel, Switzerland,
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