Hearty Buckwheat Bread
I can’t think of a better base for some avocado toast than this hearty and satiating super seed bread! It might take some patience to make, but it is well worth the wait!
Hearty Buckwheat Super Seed Bread
Gluten-free, Grain-free, Dairy-free, Egg-free
Yields: 10 slices / Prep time: 10 minutes + 90 minutes to soak / Cook time: 85 minutes
1 cup buckwheat flour
½ cup hemp hearts
½ cup gluten-free rolled oats
½ cup sunflower seeds, plus more for topping if desired
½ cup pumpkin seeds, plus more for topping if desired
½ cup slivered almonds
¼ cup chia seeds
3 tablespoons psyllium husk powder
1 teaspoon sea salt
1¾ cups water
1. In a large bowl or stand-up mixer, combine the buckwheat flour, hemp hearts, rolled oats, sunflower seeds, pumpkin seeds, slivered almonds, chia seeds, psyllium husk powder, and sea salt. Stir to blend.
2. Add the water. Allow the mixture to sit for 90 minutes.
3. Meanwhile, preheat the oven to 350 degrees. Line a bread pan with parchment paper.
4. Bake for 40 minutes. Remove from bread pan and place on a piece of tin foil on oven rack. Bake for 30 more minutes. Increase the oven temperature to 400 degrees and bake for 15 more minutes or until internal temperature reaches 190° to 200° F