Buckwheat Bread Recipe
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Category: |
Category: |
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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)
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Directions: |
Directions:soak buckwheat overnight (or eight hours) in enough water to cover by several inches
heat oven to 160 º 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 |
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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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