Gluten-free Buckwheat bread
A hearty, naturally gluten‑free buckwheat loaf with a rustic, earthy flavour and a tender crumb. Made from whole buckwheat flour, this bread is rich in fibre, plant protein, and essential minerals like magnesium and manganese. Its slow‑digesting carbohydrates support steady energy, while buckwheat’s antioxidant compounds help nourish gut and heart health. Perfect for toasting, layering with spreads, or serving alongside soups and salads for a wholesome, everyday staple.
Ingredients
- 4 cups whole buckwheat
- 2 cups water
- ¾ cup sunflower seeds
- ¾ cup flaxseeds
- small amount of ground seaweed, such as kelp or wakame powder
Instructions
- Add buckwheat into a bowl and cover with water and soak overnight.
- Strain buckwheat but do not rinse.
- Blend with water until smooth
- Add seeds and ground seaweed.
- Mix well and pour into a greased glass or terracotta loaf pan or a non-greased silicone loaf pan, cover and leave in a warm place for 24 hours. NB. it will rise and ferment more quickly in winter weather. For sourer bread, leave longer.
- Next morning: Heat oven to 200°C (400℉) and bake for approx one hour.
- Wait until cooled down, then remove from pan.
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