Buckwheat Savory Applesauce Bread
I recommend using metric measurements for exact results.
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GF
LC
SF
DF
OF
YF
EF
VG
NF
Gluten Free, Low Carbs, Sugar Free, Dairy Free, Oil Free, Yeast Free, Egg Free, Vegan, Nut Free
GF
Gluten Free
LC
Low Carbs
SF
Sugar Free
DF
Dairy Free
OF
Oil Free
YF
Yeast Free
EF
Egg Free
VG
Vegan
NF
Nut Free
Ingredients:
| Name | Metric | US | TIP | |
|---|---|---|---|---|
| Hulled buckwheat groats | 360 gr | 2 cups | ||
| Unsweetened applesauce (or 1 medium apple, cored, peeled, and diced) | 125 gr | 1/2 cup | ||
| Baking powder | 10 gr | 1 tbsp | ||
| Salt | 5 gr | 1 tsp | ||
| Water (if needed) | 15 ml | 1 tbsp |
Optional Ingredients:
| Seeds / Spices: sesame seeds, poppy seeds, hemp seeds, sunflower seeds, toasted sesame seeds, pumpkin seeds, caraway seeds, cumin seeds, herbs. |
Equipment:
| Blender | |
| Loaf pan 8x4 inch |
Steps:
Soak Buckwheat (360 gr) minimum for 4 hours. Soak Buckwheat (360 gr) minimum for 4 hours.
Drain and rinse the soaked buckwheat groats. Drain and rinse the soaked buckwheat groats.
Preheat the oven to 350°F (180°C). Preheat the oven to 350°F (180°C).
Line the bread pan 8 x 4 with parchment paper or just oil it and sprinkle with some seeds (sesame or oatmeal). Line the bread pan 8 x 4 with parchment paper or just oil it and sprinkle with some seeds (sesame or oatmeal).
In a bowl combine soaked buckwheat, applesauce (½ cup) and baking powder (1 tbsp), salt (1 tsp) and blend until completely combined and grains have mostly broken down. If the batter is too thick, add 1-2 Tbsp water. In a bowl combine soaked buckwheat, applesauce (½ cup) and baking powder (1 tbsp), salt (1 tsp) and blend until completely combined and grains have mostly broken down. If the batter is too thick, add 1-2 Tbsp water.
Transfer the batter to the prepared pan. Smooth the top out with a spatula and sprinkle with seeds of your choice. Transfer the batter to the prepared pan. Smooth the top out with a spatula and sprinkle with seeds of your choice.
Bake for 1 hour at 350°F (180°C) until a toothpick inserted into the middle comes out clean. Bake for 1 hour at 350°F (180°C) until a toothpick inserted into the middle comes out clean.
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. 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.
