Full-grain bread


  • 4 dl water
  • 1 dl linseed
  • 2 dl buckwheat
  • 50 g yeast
  • 2 dl water
  • 50 g butter or margarine at room temperature
  • 1/2 dl dark syrup
  • 1 tbsp vinegar
  • 2 tsp salt
  • 1 tbsp bread spices
  • 13-14 dl Finax Glutenfri Mjölmix (800 g)
  • butter or margarine

Full-grain bread

For you who like the more wholesome bread! Yields 2 breads.

this is how you do:


  1. Start by bringing the 4 dl water to a boil and poor over the linseed and buckwheat, which is mashed together and then left to cool till luke warm under a cover.
  2. Crumble the yeast into the cooled down mix. Ass 2 dl. of lukewarm water and stir again until the yeast has dissolved.
  3. Then add the butter/margarine and all remaining ingredients. Work the dough by machine for at least 5 minutes.
  4. Let the dough rest under a damp cloth for 30 minutes.
  5. Spread some flour across a smooth table surface and place the rested dough on it. Divide the dough into two halves which are then shaped to oblong breads.
  6. Place the breads on a tray covered with baking paper and leave to rise for about 20 minutes under a damp cloth. Set your oven at 225º C.
  7. Bake the breads in the lower part of the oven for approx. 40 minutes.
  8. Melt a little butter or margarine to apply with a brush to the surface of the breads, as soon as they are removed from the oven, for a deliciously golden finish.

Our Freedom from Gluten

Henrik Bergqvist

Henrik Bergqvist is a 47-year old independent businessman, c...

Read the full story

Petra ter Laak

Petra decided to live gluten free. Read Petras story about h...

Read the full story

Louise Löfdahl

MY FREEDOM FROM GLUTEN Being allergic to wheat starch can…

Read the full story

Jonas Björnänge

My gluten freedom Jonas Björnänge lives in Löddeköpinge with his…

Read the full story
Read all stories