ICK!! This was
WAY TOO salty!
The recipe oddly calls for 2-3 tsp. of salt (?). I used 2 tsp. all the time thinking that it would be too much and was I ever right! I thought that perhaps they were thinking that the spelt & buckwheat are very bland on their own and that the additional salt would bring out their nutty flavour. GAG this was wrong!
This loaf is a very slow riser (I wouldn't doubt it given that much salt which inhibits happy yeast growth) - took longer than 1 hour to rise to the top of my baking tin, probably around 2 hours sitting covered in a nice warm location. I wasn't sure what linseed is so I used flax seeds instead and they worked out nicely.
The loaf baked up very dense and chewy, with less salt (I'd recommend 1 - 1 1/2 tsp. salt) I'd say the loaf would be great. Not a sandwich type bread but good for toasting with butter and jam or honey.
As written: 0/5
With less salt: 4/5 if you like a dense, chewy bread.
