Gluten-free Buckwheat Bread (Vegan)


Prep Time

15-20 min and 1 hr. for rising dough

Cooking Time

50-60 min

Ingredients

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

Directions


  1. Sift flour into bowl, add salt, baking soda, pumpkin and sunflower seeds and mix it well.

  2. Prepare vegan eggs. Let it stand for 1 minute to thicken, then whisk.

  3. 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.

  4. Cover the dough with a clean kitchen towel and leave it for1 hour in warm place.

  5. Place the dough in baking tin lined with parchment paper (I used a 2 lb. loaf tin).

  6. Cook at 350 F for about 60 min. Let it cool completely on a wire rack before you slice the bread. Enjoy!

Notes

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.