SEEDED BUCKWHEAT BREAD

SEEDED BUCKWHEAT BREAD

By
From
Bliss Bites
Makes
12 slices
Prep
10 mins
Cooking time
120 mins

I’ve never been one to say ‘I don’t really eat/like bread’. Those words have just never come out of my mouth, even though I’m a coeliac. This seeded bread is nut-free and awesome for breakfast with home-made healthymite and cashew cheese. You can also have it with the faux-rerro rocher spread!

Ingredients

Quantity Ingredient
175g buckwheat, soaked for at least 2 hrs, drained and rinsed
145g sunflower seeds
70g pepitas (pumpkin seeds)
90g linseeds
40g white or black chia seeds
40g hemp seeds, optional
2 1/2 tablespoons sesame seeds
30g psyllium husks
60ml coconut oil
1 tablespoon nutritional yeast flakes, optional
1 teaspoon salt
1/4 teaspoon freshly ground black pepper, optional
625ml water

Method

  1. Line the base and sides of a 22.5 x 12.5 cm loaf tin with baking paper.
  2. Place all the ingredients in a large bowl and mix to combine well. Transfer to the lined tin, smoothing the surface so it is even then cover and stand for 4 hours, or until the mixture absorbs the liquid and binds together. Half an hour before you want to bake the bread, preheat the oven to 170°C.
  3. Bake the bread for 1 hour, or until firm and golden, turn out onto a baking tray and bake for a further 1 hour, or until it sounds hollow when tapped.
  4. Remove from the oven and allow to cool completely before slicing. Store in an airtight container for up to 1 week, or freeze for up to 2 months.
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