GF buckwheat bread

Ingredients:

1 cup (160g) raw buckwheat groats, soaked overnight in 4 cups of filtered or spring water

1/2 cup (90g) millet, soaked with the buckwheat

1 cup (100g) rolled oats

1 cup (240ml) filtered or spring water

2 tbsp (8g) psyllium husks

1 tbsp baking powder

3 tbsp (45ml) extra virgin olive oil or coconut oil

1 1/4th tsp fine sea salt

Raw seeds for sprinkling on top

Optional Ingredients: nuts & seeds soaked overnight, grated carrots, dried fruit, nutritional yeast, dried herbs…

Directions:

Preheat oven to 350*. Line a loaf pan with parchment paper so the bread can easily slip out when done.

Soak the buckwheat groats and millet overnight or up to 36hrs in a large mixing bowl covered with a kitchen towel. Pour both into a large strainer and rinse until the buckwheat is no longer slimy. Set aside to drain thoroughly.

Transfer soaked grains to a food processor or mixer. Add the oats, water, psyllium husks, baking powder, oil and salt. Mix until all is combined and the grains have broken down giving the mixture some texture. Pour the batter into the prepared loaf pan, spreading it out well. The batter will be somewhat fermented, if you’d like to add even more fermentation, leave the batter on the counter for 30 min before baking. Sprinkle any seeds on top as garnish. Bake for 1hr 20 minutes.

Once cooked, transfer bread out of loaf pan and onto a cooling rack to let it cool completely before cutting. Slicing the bread too early can ruin your bread and change the texture so make sure to wait!!

How to store: Store in a paper bag or wrapped in parchment paper in the fridge for up to a week. You can also freeze the loaf but make sure to slice it first. If frozen, it will last up to 6 months. To reheat the frozen bread, pop it in the toaster on the “defrost” setting. If your toasted doesn’t have this setting just toast it a couple of times to make sure the middle is thawed and warm. You can also reheat in the oven at 350* on a pan lined with parchment paper until they are nice and golden and toasted. When I make my bread, I usually save 1/3rd to be eaten within the next two days and freeze the rest.