A healthy, and super easy recipe for a vegan buckwheat bread made gluten-free using buckwheat flour, buckwheat flakes and plenty of seeds!
You are going to also love this new buckwheat bread! This one is simpler to make (is that possible?), is just as tasty and stays fresh even longer. Best yet, is that it’s so easy to make, freezes well and goes with anything – whether you are vegan or not.
- 2 3/4 cups water
- 4 tablespoons ground linseed
- 3 tablespoons psyllium husk powder (Indian)
- 2 1/2 tablespoons maple syrup (or honey)
- 2 tablespoons organic apple cider vinegar (unfiltered)
- 1 1/4 cups buckwheat flour
- 1/2 cup buckwheat flakes
- 1 1/2 teaspoons baking powder (phosphate-free)
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons sea salt
- 1 cup mixed seeds e.g. a mix of buckwheat and seeds such as sesame, pumpkin, flax, or sunflower, plus more for garnish (100g)
- Coconut oil, to grease the loaf pan
- In a large mixing bowl combine the water, maple syrup, vinegar, linseed and psyllium husk. let stand 20 minutes, then whisk to combine.
- Combine the buckwheat flour, buckwheat flakes, mixed seeds, baking powder and salt in a medium mixing bowl. Whisk together till well combined. Pour the dry mix into the wet mix and mix until combined thoroughly.
- Meanwhile, preheat oven on to 350°F / 180˚C. Grease a loaf pan with coconut oil and line the bottom and sides with a piece of parchment paper.
- Transfer the dough into the prepared loaf tin and smooth the top with a spatula. Sprinkle with extra seeds.
- Transfer to the preheated oven and bake for 1 hour 10-15 minutes. The bread should be golden brown and very firm to touch in the center, when it is done.
- Remove from the oven, place on a cooling rack; remove it from the loaf pan as soon as it’s cool enough to handle to avoid it “sweating” and then allow to cool completely.
- Once cooled, slice and store in the fridge for up to a week or sealed in the freezer for a longer life (see more tips below).