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.