Buckwheat Millet Flaxseed Bread

https://glutenfree-bread.com/

Ingredients:

Name	Metric	US
Raw Buckwheat Groats	200 gr	1 cup
Prepare 1 cup of raw Buckwheat, rinse it thoroughly under cold water, place the rinsed buckwheat in a bowl and cover with water. Allow the buckwheat to soak for at least 4 hours, or overnight. Make sure you're using hulled non roasted Buckwheat.
Millet	150 gr	3/4 cup
Prepare 1 cup of raw Millet, rinse it thoroughly under cold water, place in a bowl and cover with water. Allow the millet to soak for at least 4 hours, or overnight.
Ground flaxseed	30 gr	3 tbsp
Use home-ground flax seeds, the finer the meal, the better bread will hold together. Note, flaxseed become rancid quickly and become bitter, taste the seeds before grinding, they should have a mellow, nutty flavor and aroma. The recipe will work with golden flax seeds too, the bread will turn lighter.
Salt	6 gr	1 tsp
Vegetable Oil	25 gr	2 tbsp
You can use any mild-flavored oil, such as coconut oil, extra virgin olive oil, grapeseed oil, or avocado oil, will do.
Baking Soda	6 gr	1 tsp
Baking soda acts as a leavening agent.
Apple Cider Vinegar / Lemon Juice	15 ml	1 tbsp
Baking soda needs an acidic ingredient to produce carbon dioxide. The small bubbles of carbon dioxide gas become trapped in the dough, causing it to rise.
Water	200 ml	1 cup

Optional Ingredients :

6 gr / 1 tbsp Toasted Sesame Seeds
6 gr / 1 tbsp Pumpkin Seeds
6 gr / 1 tbsp Caraway Seeds
6 gr / 1 tbsp Garlic Powder

Equipment:

Immersion Blender / Blender
Coffee grinder
Loaf pan 8.5in x 4.5 inch / 21.5cm x 11.5cm

Steps:

Step 1

Soak Buckwheat (200 gr) and Millet (150 gr) minimum for 4 hours.

Step 2

Preheat the oven to 350°F (180°C) and line the bread pan with parchment paper.

Step 3

After soaking, rinse and drain the millet and buckwheat using a fine-mesh sieve or colander.

Step 4

Combine Ground Flaxseed (30 gr) and Water (200 ml), stir it and allow to sit for about 5 minutes.

Step 5

In a large bowl combine soaked Buckwheat, soaked Millet, Oil (25 ml) and Flaxseed Mixture.

Step 6

Blend but Do Not Blend everything completely smoothly or else the texture of the bread will become crumbly.

Step 7

Add Salt (1 tsp), Baking Soda (6 gr), Lemon Juice (15 ml) and Seeds of your choice. Mix it with a spoon until well combined.

Step 8

Transfer the batter to the prepared pan. Smooth the top out with a spatula and sprinkle with seeds.

Step 9

Bake for 90 minutes (depending on your pan size) at 350°F (180°C) until a toothpick inserted into the middle comes out clean.

Step 10

Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer the bread to a wire rack to cool completely before slicing.

Step 11

Slice the bread and serve it alongside a hearty lasagna. Its nutty flavor and wholesome texture can complement the richness of the Sheet Pan Zucchini Lasagne.