If you struggle with eating ‘normal’ bread (by that I mean the supermarket offerings!), then this oat and buckwheat bread might just be the thing for you. This was last weeks live cooking session on Facebook – in case you missed it or would like the whole recipe without having to watch me jabber on for 20 minutes, here it is.
If you haven’t got buckwheat flour, then you can make your own but toasting buckwheat groats and then blending it into a flour using a high-speed blender or food processor. Alternatively, you could try quinoa, millet, spelt flour (if you don’t want to be gluten-free) or even just all oats. Be mindful about the amount of ground flaxseed you use if you are using a wheat-based flour (and therefore one with gluten) as this will help hold the bread together more. Reduce the flaxseed by 1 tablespoon otherwise your loaf will be rather dense. Plus if you need to be super-careful with gluten, then make sure use use gluten-free oats.
The seeds add extra flavour, texture and nutrients to this bread; if you haven’t got everything I’ve listed then improvise with whatever is in your cupboard, or leave them out. Baking in current times is a challenge whether it’s due to lack of stock or even just getting out to the shops. Fortunately, this recipe is very flexible, so go with what you’ve got.
Storage wise, this loaf keeps for 4-5 days, but if you know it’s not all going to be eaten then cut into slices and freeze. Then you can pull out the amount you want whenever you want it. Just defrost and use plain or pop in the toaster to perk it up.
I hope you enjoy making this bread – don’t forget to let me know how you get on!
Oat and buckwheat bread
- 40 grams whole oats
- 1 1/2 tablespoons chia seeds
- 100 ml water
- 340 grams oats ground into a flour
- 115 grams buckwheat flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 3 tablespoons ground flaxseed
- 3 tablespoons pumpkin seeds
- 3 tablespoons sunflower seeds
- 375 ml water
- 1 tablespoon sunflower seeds extra for top of the loaf
- Mix the chia seeds and whole oats with 100ml water and leave for a few minutes to thicken
- Line a 2lb baking tin with non-stick baking paper. Pre-heat the oven to 200ºC./390ºF.
- Add the flour, oat flour, salt, baking powder, ground flaxseed and seeds together in a large bowl and mix well to combine. Pour in ¾ of the water and the thick paste and stir well to combine. It should come together to form a sticky but not wet mix. Add more water to get the right consistency (remember the flaxseed with absorb water so if its sticky to start it will dry out).
- Transfer mix to baking tin. Level the top and sprinkle extra sunflower seeds on top.
- Bake for 30-35 minutes until the top is toasted and the bottom sounds hollow when you tap it. Transfer to a cooling rack.