This bread is quite heavy, very tasty, filling and makes a great breakfast toast.
Especially good with the combination of Marmite (our Kiwi side). With Celiac Disease we still HAVE to have a steady supply of Marmite type products, whenever we go back to New Zealand. Our favourites gluten free ones there, are Freedom Vege Spread and Australian made Promite and Mighty Mite.
Now onto the bread making:
Before starting – soak 1/2 cup of buckwheat groats in 1/2 cup of water for about 3 – 5 hours.
- 1 cup almond flour
- 1/4 cup chickpea flour
- 1/4 c potato starch
- 1 cup buckwheat flour
- 3 Tbsp chia seeds
- 3 Tbsp psyllium husk
- 1 egg
- 1 Tbsp ground flax seed
- 1 cup sunflower seeds
- 1 Tbspn yeast
- 1/2 tsp salt
- 2 Tbsp honey
- 2 Tbsp apple cider vinegar
- 2 cups warm water
Combine all the flours, psyllium husk, chia, seeds, and salt in a large mixing bowl. Break up all lumps.
Combine the buckwheat groats with 2 cups of water, cider vinegar and egg. Lightly beat in egg with a spoon and mix well.
In another small bowl add 1/4 cup of warm water, add the honey to melt and sprinkle yeast on top. Keep this warm. And sit for 5 mins to work.
Pour buckwheat groats, including the liquid they soaked in, apple cider vinegar, water and egg into the dry mixture. Combine well.
Lastly add the yeast and honey. Mix well and pour into greased loaf pan. Let sit in a warm place for about 1 hour, to absorb water and gel the psyllium husk and chia seeds.
Bake at 350 for about 1 hour. May need an extra 10 minutes.
Marmite & Poached Egg on Toasted Buckwheat Bread:
We are aware that marmite is definitely an acquired taste, and most people who do love it like ourselves, grew up with it in their household.
So for any of you marmite lovers out there, you can also try toasting the bread and adding butter and marmite finished with a poached egg and sliced tomatoes on the side ! Makes for a great filling breakfast to hold you off until lunch time.
Thanks for visiting !