Buckwheat and Sunflower Seed Bread


Today I want to share with you a basic technique I use to make bread. There are so many benefits of making your own bread. First of all, it is easy and you can do it by yourself! Secondly, it tastes delicious. And thirdly, it smells fantastic, when it sits in the oven. Another good thing is, that you know exactly, what the ingredients are. And it keeps fresh very long. As I am eating gluten-free, there is no gluten in this bread. It is also made without yeast or baking powder.

Consider, that the seeds need to be soaked minimum 6 hours, before you bake the bread. And now let’s go for the special technique :) You will need a blender for that. First it might seem a little complicated to follow this recipe, but if you did it once, it becomes very easy. Just give it a try :)

Buckwheat and Sunflower Seed Bread

1 cup buckwheat
1 cup sunflower seeds
1/2 cup flax seeds

1 1/2 cup rolled oats
3 tsp psyllium husk seeds

1/2 tsp salt
1 tbsp agave sirup
3 tbsp rapeseed oil (you can also use coconut oil )

Put the buckwheat in a bowl and cover it with water. Put the sunflower seeds and the flax seeds together in another bowl and do the same. It is important, that the buckwheat sit´s in water separated from the others. Let the seeds and the buckwheat soak for at least 6 hours (over night is a good opportunity).

After the soaking time, give the buckwheat into a sieve and rinse it with fresh water. Then you use your blender to blend it until it has a somewhat slimy consistency (this was the special technique). Sieve the other soaked seeds and add them to the mixture. Add all the other ingredients and mix (with a fork, your hands, or whatever you find suitable) until everything is evenly distributed.

Preheat the oven to 180 ° C. Put the dough into a loaf pan. If you have a silicon one, use this. If you have a normal one, make sure that you pre-grease it. Place the loaf pan in the oven on the middle rack and bake for 40 minutes.Then take it out, place it upside down on the rack and bake for about another 20 minutes. The crust should be brown and thick enough by now. Let the bread cool down completely, before you store it.

I am putting the bread into a paper bag and then wrap this into a kitchen towel. This way the bread keeps fresh up to a week.



If you have any questions about the preparation process, don´t hesitate to use the comments function!

I am wishing you a very nice day :)

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