15-20 min and 1 hr. for rising dough
3 cups buckwheat flour
1 tsp. Himalayan pink sea salt
1 tsp. baking soda
Vegan Egg (1tbsp. grounded chia seeds and 2 tbsp. grounded flaxseed mixed with 10 tbsp. warm water)
2 tbsp. Olive Oil
¼ cup pumpkin seeds
¼ cup sunflower seeds
1 ¾ cups warm water
Sift flour into bowl, add salt, baking soda, pumpkin and sunflower seeds and mix it well.
Prepare vegan eggs. Let it stand for 1 minute to thicken, then whisk.
Add vegan eggs mixture and olive oil to the dry ingredients. Mix a little, then gradually add water making sure it's all blended. The dough will be very soft and sticky.
Cover the dough with a clean kitchen towel and leave it for1 hour in warm place.
Place the dough in baking tin lined with parchment paper (I used a 2 lb. loaf tin).
Cook at 350 F for about 60 min. Let it cool completely on a wire rack before you slice the bread. Enjoy!
You can also use yeast instead of baking soda for the slightly different texture.
You will need 1 tsp. ActiveDry yeast.
Take 10 tbsp. warm water (110 -120 F), add yeast and 1 tsp. maple syrup. Let it rest until yeast start bubbling (about 6-10 min). Then add 1tbsp. grounded chia seeds and 2 tbsp. grounded flaxseed, let it stand for 1 minute to thicken, then whisk.