Buckwheat bread with hemp flour and avocado spread

Buckwheat bread

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


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:


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!