Go Back

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.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 12 slices

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.
Keyword bread, buckwheat, child-friendly recipe, easy recipe, freezer, gluten free, high fibre, oats, whole-food bread