Buckwheat Bread / Gluten Free
This bread is a great gluten free option without compromising on flavor. You can add to this basic recipe all kind of grains and seeds such as sunflower seeds, flax seeds, nigella seeds, walnuts etc. be creative.
Did you know that the protein in Buckwheat contains all 8 amino acids including lysine?
Pretty amazing and versatile seed! you can use buckwheat also as a base for your coffee cake, pancakes, porridge etc.
buckwheat contain both carbs, protein and fiber. Extremely nutritious!
It is very mild in flavor and the texture is very moist.
I have to say that I am obsessed with it!
2 cups raw buckwheat
1 cup water
2 tablespoons sesame seeds
Olive oil spray
In a mixing bowl soak the buckwheat in plenty of water overnight. Next day, drain the buckwheat but don't wash it, and pour into a food processor. Add 1 cup of water, sesame seeds and salt. Blend until smooth but not extremely smooth, you can leave some texture. Take a bread loaf pan and spray with olive oil. Pour the batter into the pan and cover with plastic wrap. Let it sit on the counter for about 8 hours to ferment. Heat oven to 375°F Bake the bread for about 50 minutes until golden brown. Let it cool
completely. Remove from pan and slice. You can freeze the bread or keep in the fridge.