No flour, no wheat and no gluten. Made out of 100% natural ingredients. Moreover, your family members will love this bread recipe as well. Even my husband, who is sometimes picky in terms of what he eats, loves this buckwheat bread!
A few words about buckwheat which has not been that very much popular yet, neither in the UK nor in the Western Europe.
Buckwheat is tasty, easy to prepare and inexpensive. It is one of the healthiest foods in the world! What is interesting to note, buckwheat is not a grain. The edible portion is a seed from a plant related to greens like rhubarb and sorrel. As it is not a grain, it does not contain any wheat. It is gluten-free and safe for those with celiac disease, gluten sensitivities and PCOS women. Moreover, it is high in essential nutrients and a good source of the B vitamins: B6, pantothenic acid, niacin, folate, thiamin and choline.
1/2 kg raw (organic) buckwheat
1 litre of water
2-3 tsp pink Himalayan salt
1/2 cup of flax seeds
100g pumpkin seeds
100g sunflower seeds
Preparation of this bread can be divided into three stages: soaking the buckwheat, blending and baking.
Stage I: soaking the buckwheat
Wash the buckwheat in several changes of water. Put it into a bowl and pour over with 1 litre of cold (clean) water. Leave for 48 hours. Stir the buckwheat at least once per day. You might also want to change the water once per day. Buckwheat will ferment and soften.
Stage II: blending
After 48 hours blend the soaked buckwheat (do not remove the remaining water from the bowl) using a hand blender until the mass is smooth. Add salt, flax seeds, pumpkin seeds, sunflower seeds and mix it well using a spatula.
Prepare a bread tin. I used one that had the following dimensions: 32cm x 12cm x 7cm. Butter the tin on the base and sides and then line it with a piece of baking parchment (parchment paper) or greaseproof paper. Spoon the mixture into the tin and set aside for another 8-12 hours. I put in into the overn (which was not turned on) as I do not have much space in the kitchen.
Stage III: baking
After 8-12 hours turn on the oven and bake your bread for about 80 minutes, 160-180 degree Celsius. When ready, transfer to a wire rack.
I usually start preparing my buckwheat bread on Thursday evening. I blend buckwheat on Saturday evening and bake it on Sunday, early in the morning, so that it is ready for breakfast.