Bio-Oz Sprouted Buckwheat & Nut Bread
"The journey was to simplify the mixture as in past we used a mixture of flour so this accounts for the differences in the crust. The issue being, getting good consistency and form with just the buckwheat. Which led to using ingredients like chia and corn flour and eggs. The slices now are quite thin and we can put in the toaster. Yet it is light and crispy but holds its form." ... Joseph
Ingredients
2 cups Bio-Oz buckwheat kernels
1 cup fine chopped mixed nuts
3 tbsp chia seeds
3 tbsp cornflour (gluten free)
4 tsp baking powder
1/2 tsp sea salt
3 tbsp seeds (sunflower, sesame, linseed etc)
2 eggs
1 cup water
2 tbsp EVOO (extra virgin olive oil)
Extra sesame seeds for sprinkling on top.
Takes 90mins, serves 4-8.
Instructions
Cover buckwheat kernels with water, just enough to cover the top of the grain, soak for 2 hrs or until you can mush the grain in your fingers
Drain in a colander and let stand while you prepare the other ingredients.
Put chia and cornflour in a bowl, add water, mix and let the chia seeds soak 10 mins.
In a food processor put: soaked buckwheat kernels, oil, baking powder, nuts, seeds (note you want seeds to be small, any larger ones you should grind or chop with your nuts), add chia seeds liquid mix and eggs.
Mix well to a wet cake mixture (nothing like kneaded bread).
Prepare baking paper with spray or oil and line a bread pan, tall and narrow is best shape for slicing.
Pour in the mix. Even out the top and sprinkle with extra sesame seeds.
Bake 160 C for 90 min.
Lift out of tin with paper edges and carefully place on wire rack. Pull the paper off the sides and under loaf which sits on a rack to cool.
When cool enough put back in the pan in fridge cover with a towel, until well cooled then you can cut it all at once.
Put into sandwich bags, keep in fridge or freeze.
Lasts up to a week in the refrigerator.
Enjoy!