Buckwheat Millet Oat Bread

https://glutenfree-bread.com/

Ingredients:

Name	Metric	US
Raw Buckwheat Groats	100 gr	1/2 cup	Buckwheat Groats are the hulled seeds of the buckwheat plant and have a mild texture and grassy flavor compared to unhulled buckwheat, which retains its outer hull and has a stronger flavor and chewier texture. Because buckwheat is gluten-free, it is a great alternative to wheat flour.
Raw Millet	100 gr	1/2 cup
Water	375 ml	1 1/2 cups
Whole Psyllium Husks	20 gr	1/4 cup	I recommend that you use blond psyllium husk, as it won’t give any color to your gluten free bakes. Using other types of psyllium husk can sometimes result in your bread being darker in color (either brown or with a slightly purple-ish tinge).
Rolled Oats, divided	120 gr	1 1/4 cups
Baking Powder	6 gr	1 tsp
Sea Salt	6 gr	1 tsp
Vegetable Oil	25 ml	2 tbsp	You can use any mild-flavored oil, such as coconut oil, extra virgin olive oil, grapeseed oil, or avocado oil, will do.

Optional Ingredients :

	6 gr/ 1 tablespoon Sesame Seeds
	6 gr/ 1 tablespoon Poppy Seeds
	6 gr/ 1 tablespoon Sunflower Seeds
	6 gr/ 1 tablespoon Pumpkin Seeds
	6 gr/ 1 tablespoon Caraway Seeds

Equipment:

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

Steps:

Soak Buckwheat (1/2 cup) and Millet (1/2 cup) minimum for 4 hours.
Preheat the oven to 350°F / 180°C.
Line the bread pan 8 x 4-inch with parchment paper or just oil it and sprinkle with some seeds (sesame or oatmeal).
Combine water (1 1/2 cups) with psyllium (1/4 cup), stir and set aside to thicken for about 5 minutes.
Rinse well soaked buckwheat and millet. Buckwheat will be slimy, so it will need a good wash.
In a blender add: soaked buckwheat, soaked millet, soaked psyllium mixture, oats ( ¾ cup ), baking powder (1 tsp), salt (1 tsp) and oil (2 tbsp) and blend until completely combined, and grains have mostly broken down. Remember that proper mixing is very important in quick breads. If the batter is under mixed, the bread will rise insufficiently. If the batter is over mixed, too much air will be incorporated, and large holes or tunnels will form during baking.
In a large mixing bowl, add remaining oats ( 1/2 cup) and mix until just combined.
Transfer the batter to the prepared pan 8 x 4-inch. Top with seeds and use a sharp knife to score the top of the loaf in several places. It is imperative to score the bread twice- once before it goes into the oven and an additional time after it has been baking for 40 minutes. Doing so lets some air into the dough for it to cook properly.
Place in the oven and bake for 40 minutes, remove and re-cut the places where you scored it earlier. (This step is very important as you need to let air into the dough for it to cook properly). Return to the oven for another 40 minutes, or until a knife inserted in the middle comes out slightly sticky.
Remove from the oven and if you used parchment paper, remove the bread from the pan immediately and place it on a cooling rack. Allow the bread to cool for at least 1 hour before slicing (the longer the better).
You can store it in an airtight container for up to 4 days at room temperature or up to a week in the fridge.