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.