I am yet to recall a time when I have walk passed a bread shop and NOT having the temptation to stop and buy something even if a small bread roll. In fact eating bread had become kind of an addiction and I had been searching ways to stop or at least reduce the amount of bread I ate. Why? Because I understood that high carb diets can increase the blood sugar which then tends to go down just as quickly. When blood sugar goes down, we become hungry. Being a vegan this blood sugar roller coaster had me resort to carbs much more than I would have liked. The increased blood sugars can also lend to ageing and many other unpleasant ailments and of course none of us want that.
My search to change the bread eating habit continued and guess what, last year a good friend at work was sitting enjoying her breakfast in the breakout area and I noticed this bread on her plate. I immediately thought this could be the ‘transformational loaf’.
She explained how she made it at home and shared the recipe verbally. I tried making it the same day and thought this is definitely the bread for me, hooray! It took a few iterations to perfect it to a good taste and texture. Every bite of the bread is so nutty and delicious that just a bite is enough to feel totally satisfied, not kidding! The best thing is that all the nuts and seeds in the recipe are soaked which is much healthier for you than eating them raw. I also made it gluten free which is double the bonus.
The Nutty Buckwheat and Seed Bread Loaf
Ingredients
- 1 ½ cups whole buckwheat rinsed and soaked overnight then drained, can be substituted with rolled oats but no need to soak oats
- 1 cup pumpkin seeds or sunflower seeds
- ½ cup flax seeds
- ½ cup almonds
- 2 tbso chia seeds
- 4 tbsp psyllium husk
- 1 tsp. fine sea salt
- 1 tbsp maple syrup or sweetener of choice
- 3 tbsp melted coconut oil
- 1 ½ cups water
Instructions
- In a bowl combine all dry ingredients including buckwheat or oats whichever one you are using, stirring well with a wooden spoon until all mixed.
- In a separate bowl or jug whisk maple syrup, water and oil until mixed nicely. Add this to the dry ingredients and mix very well until everything is completely soaked and forms a soft dough kind of consistency. Note: if the mixture is too thick to stir, just add a tablespoon or two of water to make it manageable.
- Pour mixture into a lined loaf tin or a silicon loaf pan and smooth out with a butter knife or the back of a soon.
- Cover and let it sit at room temperature overnight or at least 4 hours.
- Pre-heat oven to 350°F / 180°C.
- Place loaf pan in the oven on the middle rack and bake for 20 minutes. The loaf would have browned lightly and would retain its shape. Note, the baking time may vary slightly depending on the oven.
- Carefully remove loaf from the pan and place it upside down directly on the rack and bake for another 20 minutes.
- To test if the bread is cooked, simply tap on the loaf and it should sound hollow. Important to let it cool completely before slicing (this was the most difficult part ). Oh….and I find a slice toasted in pan or grill so much more tastier than the raw slice. My mouth is salivating as I type this, such a nut.
- The bread will keep in a tightly sealed container for 3-4 days and freezes really well as well. Recommend slicing before freezing for ease though.
There we have it my lovely readers, the most nourishing toast to start your day. You asked for it and now make the most of this weekend and create this wonder for yourselves.
Note: We used whole buckwheat which makes the bread gluten free. Standard rolled oats are not gluten free however you can buy the gluten free variety at health food stores.
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Excellent recipe…thankyou very much… 🙂
I wanted to know the buckwheat would be uncooked after soaking and drying ; so how would a soft mixture of dough be formed when mixing the dry ingredients with the wet ones.