Buckwheat Millet Flaxseed Bread
https://glutenfree-bread.com/
Ingredients:
| Name | Metric | US | TIP | |
|---|---|---|---|---|
| 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:
- Soak Buckwheat (200 gr) and Millet (150 gr) minimum for 4 hours.
- Preheat the oven to 350°F (180°C) and line the bread pan with parchment paper.
- After soaking, rinse and drain the millet and buckwheat using a fine-mesh sieve or colander.
- Combine Ground Flaxseed (30 gr) and Water (200 ml), stir it and allow to sit for about 5 minutes.
- In a large bowl combine soaked Buckwheat, soaked Millet, Oil (25 ml) and Flaxseed Mixture.
- Blend but Do Not Blend everything completely smoothly or else the texture of the bread will become crumbly.
- 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.
- Transfer the batter to the prepared pan. Smooth the top out with a spatula and sprinkle with seeds.
- Bake for 90 minutes (depending on your pan size) at 350°F (180°C) until a toothpick inserted into the middle comes out clean.
- 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.
- 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.