Buckwheat Bread
I often feel like it’s the classic things that people want help with the most, & what could be more simple than a perfect slice of toast?
I’ve often said the issue with gluten free options is you either get a super dense (& delicious) but quite heavy paleo style bread made with lots of healthy fats, or you get a refined white product. The middle ground being hard to find because gluten free grains don’t really want to hold together!
But fear not, this new creation of mine lands itself perfectly in the centre (hurray!). Bring on the toast!
Key Facts
- Simple & Delicious
- Freezes Well
- Vegan + Sugar, Gluten & Yeast Free
- Great For The Gut
Ingredients
- 215g raw buckwheat groats
- 300ml cold water
- 100g jumbo oats
- 60g sunflower seeds
- 60g pumpkin or poppy seeds
- 50g sesame or whole flaxseed
- 1 1/2 tablespoons psyllium husk or chia seeds
- 1/2 teaspoon bicarbonate of soda
- 1 tablespoon apple cider, sherry or white wine vinegar
- Large pinch of salt
Preparation
01
Place the buckwheat in a large bowl & either cover with double its volume of cold water & leave to soak for 6-12 hours, OR use boiling water & soak for 1 hour.
02
Preheat your oven to 180C, line a loaf tin with parchment paper, or choose a silicone loaf pan.
03
Drain & rinse the buckwheat really well then add to a blender with the 300ml of water. Blitz until you have a smooth batter. Decant to a bowl & add everything else except the bicarbonate of soda & vinegar. Leave to sit for 15 minutes.
04
Then add the bicarbonate & vinegar, mix well, transfer to your tin & bake in the centre of the oven for 50 minutes until it sounds hollow when tapped. Turn out onto a wire rack to cool completely before slicing.
05
Use within 4 days or slice & freeze for up to 3 months.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
