Buckwheat bread

Buckwheat bread

Thank you to Basia Sujecki for sharing this beautiful buckwheat bread recipe 


  • 360 gram of Bio-Oz buckwheat kernels
  • 170 gr of millet kernels
  • 170 gr of quinoa 
  • 1 level tbs of salt (or less adjust to personal preference) 


Rinse and soak overnight
Drain and mix in food processor with 1 tbs of salt
3 tbs of psyllium husks
There should be enough water to make a thick paste
Cook in the oven in 150C for 2 hours 

Keep in the fridge, best toasted 

Download a print friendly version Buckwheat Bread


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