Buckwheat Bread / Gluten Free

This bread is a great gluten free option without compromising on flavor. You can add to this basic recipe all kind of grains and seeds such as sunflower seeds, flax seeds, nigella seeds, walnuts etc. be creative.

Did you know that the protein in Buckwheat contains all 8 amino acids including lysine?

Pretty amazing and versatile seed! you can use buckwheat also as a base for your coffee cake, pancakes, porridge etc.

buckwheat contain both carbs, protein and fiber. Extremely nutritious!

It is very mild in flavor and the texture is very moist.

I have to say that I am obsessed with it!

Ingredients

2 cups raw buckwheat 

1 cup water

2 tablespoons sesame seeds

1 1/2 teaspoons salt

Olive oil spray

 optional to add to the batter before baking:

1/3 cup pumpkin seeds

1/3 cup chopped walnuts

Directions

In a mixing bowl soak the buckwheat in plenty of water overnight. Next day, drain the buckwheat but don't wash it, and pour into a food processor or strong blender such as Vitamix. Add 1 cup of water, sesame seeds and salt. Blend until smooth but not extremely smooth. Take a bread loaf pan and cover with parchment paper, then spray with olive oil. Pour the batter into the pan and cover with plastic wrap. Let it sit on the counter for at least 8 hours or more to ferment. Heat oven to 375°F. If you wish to add the pumpkin seeds and walnuts you should do it now. Simply pour the nuts and seeds on top and slightly mix into the batter with a fork or spoon. Bake the bread for about 1 hour and 30 minutes until golden brown. Let it cool down completely. Remove from pan and slice. You can freeze the bread or keep in the fridge.

Here I used a double batch and made a large bread! I sliced and froze it in a ziplock bag. It can last a long time. The key is to have a good quality nonstick bread pan.