Buckwheat Bread

Unlike store-bought bread that is essentially empty Calories this bread is high in protein and very high in fiber and it is Grain-Free. It contains high amounts of vitamins A and B6 and minerals - iron, magnesium, phosphorus, zinc, copper and manganese. It’s very easy to make, it’s filling and it’ll go well with any meal.

Use it with spreads or as a base for a sardine bruschetta for an all-in-one supermeal.

Tip: Use a food processor to combine all ingredients in a food processor to save time. You don't need to crush the walnuts yourself in that case.

Buckwheat Bread Recipe by DAREBEE
1 cup buckwheat flour
1 cup walnuts
½ cup sunflower seeds
½ cup pumpkin seeds
1 cup water
3 tablespoons chia seeds
3 tablespoons psyllium husks
1 tablespoon apple cider vinegar
1 tablespoon blackstrap molasses
1 teaspoon soda powder
½ teaspoon salt
Makes roughly 10 slices
240 Calories per slice
Protein 8.1g
Carbohydrates 26.4g
Fat 14.7g
Fiber 13.9g
Calcium 91mg
Iron 3mg

1Place walnuts in a plastic bag and crush them with a spoon.

1Add all dry ingredients to a large bowl. Combine blackstrap molasses, apple cider vinegar and 1 cup of water in another bowl. Combine both and mix well.

2Set the dough aside for 45 minutes for the chia seeds and psyllium husks to absorb moisture. It’ll make the dough springy.

3Line an oven-proof dish with baking paper and transfer the dough in. Pack it in well using your hands or a spoon.

4Bake in the middle of the oven at 356°F (180°C) for 60 minutes. Allow to cool for at least 15 minutes before serving.

Buckwheat Bread Recipe by DAREBEEBuckwheat Bread Recipe by DAREBEE
Buckwheat Bread Recipe by DAREBEE
Buckwheat Bread Recipe by DAREBEE
Buckwheat Bread Recipe by DAREBEE