Name: Buckwheat Bread (gluten-free and no yeast)
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: bread
Ingredients: 1 1/3 cup (220 gram) buckwheat, soaked in water 6 hours or overnight; 1/4 cup ( 40 grams) chia seeds mixed with 4 tbsp water; 1 cup (240 ml) water; 2 tbsp nutritional yeast; 2 garlic cloves, minced; 2 tsp baking powder; 1 tsp dried oregano; 1 tsp dried basil; black pepper, a few dashes; 1/2 tsp salt (optional)

Description

This buckwheat bread is as simple as soak, blend and bake. It’s nutritious and so delicious. This is the easiest completely vegan and gluten-free bread.

Ingredients

Scale

1 1/3 cup (220 gram) buckwheat, soaked in water 6 hours or overnight
1/4 cup ( 40 grams) chia seeds mixed with 4 tbsp water
1 cup (240 ml) water
2 tbsp nutritional yeast
2 garlic cloves, minced
2 tsp baking powder
1 tsp dried oregano
1 tsp dried basil
black pepper, a few dashes
1/2 tsp salt (optional)

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Instructions

Soak buckwheat groats overnight in plenty of water or for at least two hours.
Soak chia seeds in 4 tbsp water for 10 minutes until they form a gel-like consistency
Preheat oven to 180°C (350°F)
Drain buckwheat and rinse thoroughly.
Add all ingredients to a food processor or blender and blend until it forms a thick batter. If batter is too thick add extra water.
Pour buckwheat batter in a medium lined loaf tin (with parchment paper) and bake for 60-75minutes at 180°C / 350°F.
Bake until just brown on top then remove from the oven, take the bread out of the tin, and return to the oven for another 30 min (this will create a crunchy crust). The bread is done when it is golden brown and sounds hollow when tapped
Place bread on a cooling rack and allow to cool completely before slicing.
Enjoy fresh or toasted for up to 5 days. Store any slices you will not eat within 5 days in the freezer as they will go stale quickly with no preservatives.