Oat and buckwheat bread
A tasty loaf thats easy to make, can be gluten-free and is packed full of important nutrients as well as loads of healthy fibre.
Ingredients
- 40 grams whole oats
- 1 1/2 tablespoons chia seeds
- 150 ml warm 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
Instructions
- 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.