• Kamila Reinnes

Buckwheat-multi seeds bread

Aktualizace: 9. zář 2018


   I like the most my homemade bread. To be honest I can´t even remember what was the last time I shopped for one. And it was definitely one from our local small producers. I don´t like any to be offered in the supermarkets as they are often baked from a frozen dough. Whenever I read it I miss my taste to buy one. Lucky me!



    That is why I like the most my own homemade version and a vegan of course. I have a quite few I´ve already tried so here is the first one of a healthy, nutritious and so tasty bread you can try at home.

The smell is reminding me my childhood, when my grandpa as a baker always baked a few for his three sons and their families. The smell that was mingling in the kitchen is unforgettable.




Ingredients


1 cup crushed buckwheat groats (activated overnighht)

1 cup spelt flour

1 tbsp psyllium

1 tbsp coconut oil + 1 tbsp for greasing baking pan

1 cup water

2 tbsp chia

2 tbsp linen seeds(finely crushed)

2 tbsp sunflower seeds(finely crushed)

2 tbsp pumpkin seeds(finely crushed)

1 tsp salt

1 tsp crushed cumin

1 tsp dry or 2 tsp of fresh rosemary



Instructions


  1. Preheat oven to 250 celsius. Grease 18x10 cm baking pan with a coconut oil and set aside.

  2. Mix all the seeds with a ½ cup of water and set aside at least for 10 min. Rinse well buckwheat groats and get rid of water.

  3. In a large mixing bowl combine spelt flour, psyllium, salt, cumin and rosemary and add buckwheat groats. Pour in the dry ingredients mix of seeds, coconut oil and remaining water. Mix until well combined. If the batter seems to be dry add a little bit of water.

  4. Pour batter into prepared pan and set aside for 10 min. Top with the sunflower seeds or any seeds you like.

  5. Bake from 50 minutes or until an inserted toothpick comes out clean.

Let it cool down completely on a wire rack. 



Buckwheat-multi seeds bread

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