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550g (approx) fine-rolled oats 350g (approx) buckwheat flower 450ml water tablespoon lemon juice 2 teaspoons baking soda 1 level tablespoon salt
preheat oven to 200 - 220c and heat large pan or formdd salt, oats, and buckwheat to mixing bowl or large jug mix in water until you have a thick batter which, just, flows rather than drops from a spoon add chopped pumpkin seed, finely chopped onion, or other additional ingredients if doing so add lemon juice or vitamin C and mix through thoroughly remove pan or form, coat with fat and dust with porridge oats (the loaf tends to come out moist and may stick but you may find that this step is not necessary and that your loaf turns out unproblematically) pour out mix into the pan or form, scatter with any seeds and place in the oven. bake for an hour before checking with a skewer. At this point you may tip out of the form and return to the oven. The bread may need to be left in the over for a period before being removed, and will benefit from resting at room temperature for half an hour or more before being cut. You may need a better knife or cutting technique with this bread than with most. Try to turn the loaf upside down to cut it and use all the teeth of a gently serated bread knife, possibly holding the bread gentle with your free hand.
marginálie - opening doors since 2016