WEEKEND WONDER : BUCKWHEAT SEEDED BREAD

Jacqueline Alwill

Brown Paper Nutrition

BPB-posts-buckwheatbread

I am going to take ‘that chance’ and put it right out there that this loaf is possibly THE MOST SENSATIONAL home baked bread to ever have come out of my oven. I definitely cannot take all the credit for this one…it’s a recipe I have adapted from My New Roots (www.mynewroots.org) to suit what was sitting in my pantry and running through my tastebuds at the time.

Whilst MNR recipe calls for oats, I have substituted with buckwheat (soaked overnight which is a must in this bread) and used almonds to replace the hazelnuts. Please pardon the buckwheat trend this week…maybe I am craving the tryptophan which is so lovely and rich in buckwheat.

This bread is so wholesome, textural and delicious you literally feel nourished in one mouthful! Heavenly with fresh juicy tomato, goat cheese and crunchy spinach (fresh picked from our little, but growing garden). These kinds of breads I feel need a beautiful dose of healthy fats from avo, cheeses, nut butters or tahini to accompany their flavours, it’s not the type you just slice and munch without anything. I’ll post some extra pics in the coming days of how we’ll be eating it.

For now, get your weekend wonder bake on and enjoy… J x

BUCKWHEAT + SEED BREAD
Adapted from The Life-Changing Loaf of Bread : My New Roots
Makes 1 loaf

1cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g hazelnuts or almonds
1 ½ cups / 145g rolled oatsor 1 ½ cups buckwheat, rinsed, soaked overnight + drained
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
3 Tbsp. melted coconut oil or ghee
1 ½ cups / 350ml water

1.In a flexible, silicon loaf pan combine all dry ingredients (if using buckwheat instead of oats add these in at this step), stirring well. (You can also mix these ingredients in a bowl and then pour into a lined loaf tin if you don’t have silicon).
2.Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very welluntil everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable).
3.Smooth out the top with the back of a spoon.
4.Let sit out on the counter for at least 2 hours, or all day or overnight.
5.To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.
6.Preheat oven to 350°F / 175°C.
7.Place loaf pan in the oven on the middle rack, and bake for 45 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 45 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).
8.Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!