Gluten-free buckwheat bread

This recipe combines simple nutrient-rich ingredients into a satisfying bread packed with protein and fibers. Buckwheat flour and different types of seeds make this tasty bread naturally gluten-free and add a rich, nutty flavor. It’s easy to prepare with only 10 minutes of prep time and makes a delicious addition to any meal.

Ingredients

60 g chia seeds
60 g pumpkin seeds
60 g linseeds
60 g sunflower seeds
500 g buckwheat flour
10 g salt

10 g dry yeast
600 ml water
30 g molasses
60 g walnuts
1 tsp olive oil

Directions

1

Step1: Combine the chia seeds, pumpkin seeds, linseeds, and sunflower seeds in a medium-sized bowl, pour in the boiling water and leave to soak for 30 minutes.

2

Step 2: Add the buckwheat flour, salt and dry yeast to the Kitchen machine bowl, attach the dough hook and start the device on speed 1 for 15 seconds or until just incorporated.

3

Step 3: Add the soaked seeds, saving 2 tablespoons for later use, and molasses to the bowl with dry ingredients and start the device on speed 2 for 3 minutes. Switch to speed 5 and continue mixing for additional for 60 seconds.

4

Step 4: Combine the saved soaked seeds with olive oil. Transfer the dough to a parchment-lined loaf pan, even it out and brush the soaked seeds over the top. Cover and let rise in a warm place for 45 min or until it doubles in size.

5

Step 5: Oven:Bake the bread in the preheated oven at 180°C for 45 min, using the top and bottom heating elements, without fan. Step 5: Airfryer:Bake the bread in the greased baking accessory at 150°C for 45 minutes. Once baked, transfer the buckwheat bread to a wire rack and let cool completely before slicing and serving.