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Buckwheat Bread Recipe

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This recipe for Buckwheat Bread, by , is from Cooking with Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Gina Partridge-Grzimek

Category:
Category:

Ingredients:  
Ingredients:  
400g whole buckwheat (not roasted)
80g flaxseeds (also known as golden linseeds) in 150ml of water
80ml olive oil (or coconut, peanut or rapeseed oil)
150ml water (in addition to water for soaking flaxseeds)
1 tbsp psyllium husk
2 tsp baking powder
salt to taste (at least one teaspoon for a normal bread taste)

Directions:
Directions:
soak buckwheat overnight (or eight hours) in enough water to cover by several inches

heat oven to 160 Centigrade convection

rinse and drain (the water and the buckwheat will be slimy)
soak flax in water for 20 min
mix together buckwheat, flax, psyllium husk, salt and baking powder

This can be done three ways:
As is, for a texture similar to pumpernickel
Half blended in a blender or food processor - mostly smooth with some texture
Fully blended in blender or food processor - a slightly puddingy rye bread texture

Scoop into parchment lined small bread tin and shape with a tablespoon dipped in water.
bake for 1 hour in tin, then gently tip out of tin onto oven shelf and let crisp for 45 minutes

Number Of Servings:
Number Of Servings:
12-20 depending on thickness of bread slices
Preparation Time:
Preparation Time:
not including soaking: active prep 20 minutes, baking 1 hour 45 minutes
Personal Notes:
Personal Notes:
can add sunflower or pumpkin seeds - I save these for my seed bread recipe

 

 

 

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