by Martina Bin
25 Sep 2017

Buckwheat and Chia Seed Bread (GF & VG)

This is one of my favourite breads, it is a well-tested recipe easy to do, full of good carbs and high in protein content... plus gluten free and vegan! Once the loaves are ready, slice them and store in freezer all that you are not going to eat in the next couple of day... attention: it is delicious, particularly freshly baked.. keep it out of your sight if you want to save some!

I love it with my salty breakfasts, or spread with almond butter, or olive oil as a snack.

Buckwheat and Chia Seed Bread Recipe (GF & VG)

Make 2 Loaves

Ingredients:

2 cups buckwheat flour
2 cups oat flour
2 cups tapioca flour
8 tablespoon flaxseed meal
2 teaspoon Himalayan salt
2 teaspoon xanthan gum
4 teaspoon active dry yeast
8 tablespoon chia seeds (pre-soaked at least 10-20 minutes in double amount of water)
4 tablespoon coconut nectar, or honey (as sweetener for the crust)
4 tablespoon extra virgin olive oil
water as needed (4-6 tablespoon)

Method:

Preheat the oven at 190 C. (5-10 minutes is enough)

Combine all dry ingredients in a bowl and mix well, set aside

Combine all wet ingredient in another bowl and mix well

Make a hole in the centre of dry ingredients mixture and pour in the wet mixture, add gradually some water as needed; work on the dough with your hands until well formed, it will be quite sticky and soft.

Divide the dough in half and either shape as a semi-sphere or, as I prefer, pour into a bread backing tin covered with oven paper or in a silicon mould.

Bake for 1 hour

Let it cool down a bit, then slice and enjoy!

This entry was posted in on September 25, 2017 by Eat FRESH.