Buckwheat Quinoa Bread
https://glutenfree-bread.com/
Ingredients:
| Name | Metric | US | TIP | |
|---|---|---|---|---|
| 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:
- Soak the Buckwheat groats (250 g) and Quinoa (200 g) in separate bowls for 8 hours or overnight.
- Preheat the oven to 350°F (180°C) and line the loaf pan with parchment paper.
- Combine the Chia Seeds (40 g) with Water (200 ml). Stir and let sit for 5-10 minutes to thicken.
- Thoroughly rinse and drain the soaked Buckwheat and Quinoa. Buckwheat will be slimy, so it will need a good wash.
- 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.
- Add Salt (6 gr), Baking soda (6 gr), Lemon Juice (25 ml). Optionally, stir in any seeds of your choice.
- Pour the batter into the prepared pan. Smooth the top with a spatula and sprinkle additional seeds on top if desired.
- Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center comes out clean.
- 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).