Buckwheat bread with hemp flour and avocado spread

Ingredients for the bread:

• 350 g buckwheat flour
• 1 large heaped tablespoon of Hannah biz hemp flour
• 1 teaspoon salt
• 1 tartar
• 400 ml lukewarm water
• 3 teaspoons psyllium
• 4 teaspoons cold pressed olive oil

Method:

Mix the dry ingredients, add oil and water. Mix by hand and add water in case the dough is too dry. Line a clay pot with baking paper and grease it with olive oil. Pour the dough into a baking dish, cover it with a cloth and let it rest overnight. Place in an unheated oven and bake closed for 45 minutes at 240 °C, uncover and bake for another 15 minutes at 200 °C.

Ingredients for the spread:

• 1 avocado
• A heaping spoonful of Hannah biz shelled hemp seeds
• A spoon of hemp oil
• Salt flower
• Liver

Method:

Using a mortar and pestle grind the peeled hemp seeds into a paste, add the ripe avocado, hemp oil, salt flower and sliced chives. Mix everything together.

Bon Appetite!