Rice-buckwheat bread

Isn’t a freshly baked bread simply wonderful?

This rice-buckwheat bread is a great way to surprise your family and friends. Oh and speaking of “surprise” How about bringing your own home made baking mixture in a nice vessel the next time YOU are invited at a friend’s house? Believe me, this present will make a great impression!


  • 180g of whole grain rice flour * Optional: Teff-flour*
  • 80g of corn flour
  • 130g of corn flour
  • 80g of ground almonds
  • 1 teaspoon of flaxseeds
  • A pinch of sea salt
  • 1 teaspoon of “Weinstein” baking powder
  • 450ml water with gas
  • 2 tablespoons of tepid water
  • 1 teaspoon of cane sugar
  • 1 package of dry yeast


Fill the yeast into the tepid water, stir, scatter the sugar over and let it rest for 15 minutes. Give all the dry ingredients into the bowl of a mixing machine and blend everything very well. After 15 minutes add the yeast-water to the yeast mix and knead it into a dough. Let this mixture rise for about 5 minutes and pour it into a baking form that is filled with baking paper. Then smooth it down, cover it with a kitchen cloth and let the dough rest for 1 hour. Preheat the oven up to 200° and bake the bread for 60 minutes.


This bread tastes fantastic with a fruity jam, all kinds of spreads or just with whatever you like to combine it with.



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Do you think you might have a so called Delayed Food Allergy?

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