Buckwheat Quinoa Bread

https://glutenfree-bread.com/

Ingredients:

Name	Metric	US
Hulled Buckwheat Groats	250 gr	1 1/4 cup
Tip: Use hulled, non-roasted buckwheat, which has a light brown or greenish color. It has a mild flavor, ideal for baking.
Quinoa	200 gr	1 cup
Chia Seeds	40 gr	1/4 cup
Optional you can ground them
Water	200 ml	1 cup
Vegetable Oil	60 gr	1/4 cup
Tip: Use mild-flavored oil like sunflower, extra virgin olive, grapeseed, or avocado oil.
Baking Soda	6 gr	1 teaspoon
Sea Salt	6 gr	1 teaspoon
Apple Cider Vinegar / Lemon Juice	25 ml	1 1/2 tablespoons

Optional Ingredients :

6 gr / 1 tsp Toasted Sesame Seeds
6 gr / 1 tsp Caraway Seeds
6 gr / 1 tsp Cumin Seeds

Equipment:

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

Steps:

Step 1

Soak the Buckwheat groats (250 g) and Quinoa (200 g) in separate bowls for 8 hours or overnight.

Step 2

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

Step 3

Combine the Chia Seeds (40 g) with Water (200 ml). Stir and let sit for 5-10 minutes to thicken.

Step 4

Thoroughly rinse and drain the soaked Buckwheat and Quinoa. Buckwheat will be slimy, so it will need a good wash.

Step 5

Blend soaked Buckwheat, soaked Quinoa, Vegetable Oil (60 gr), Chia Seeds mixture. Blend until the mixture has a light crumb consistency; do not blend until smooth.

Step 6

Add Salt (6 gr), Baking soda (6 gr), Lemon Juice (25 ml). Optionally, stir in any seeds of your choice.

Step 7

Pour the batter into the prepared pan. Smooth the top with a spatula and sprinkle additional seeds on top if desired.

Step 8

Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

Remove from the oven and, if using parchment paper, transfer the bread to a cooling rack immediately. Allow to cool for at least 1 hour before slicing (the longer it cools, the better the texture).