Buckwheat Bread

Simple, gluten-free bread with a good protein profile

Ingredients

• 6 tbsp ground flaxseeds or chia seeds

• 250ml water to soak the flaxseeds

• 300g buckwheat flour

• 100g oat flakes

• 2 tsp baking powder

• 1-2 tsp salt

• 50-80g pumpkin seeds

• 50-80g sunflower seeds

• 2 tbsp olive oil

• 200 to 250ml water for the dough

Preparation

1. Soak 6 tablespoons of ground flaxseed in 250ml of water for 20 minutes – the mixture should then be nice and mushy. If necessary, warm the water slightly or add 1 teaspoon of psyllium husk.

2. Mix the buckwheat flour, oat flakes, baking powder, salt, and sunflower and pumpkin seeds with a wooden spoon.

3. Add the flaxseed paste and the oil and mix as well as possible.

4. Gradually add the remaining water until a uniform mixture is formed (slightly sticky)

5. Ideally, pour into a silicone loaf pan and smooth out.

6. Bake in a preheated oven at 180 degrees top and bottom heat for 1 hour and 15 minutes.

7. Allow to cool before eating (otherwise it will be very crumbly)

8. Bon appetit!

   
   

   The bread lasts about 5 days.