Buckwheat Bread

This bread is nutty, full of texture and although it's dense it has a lightness to it. And it's my saviour! I have two of the celiac genes. Which means that I am not celiac but I have a celiac type reaction when I eat gluten. It bloats me immediately, it stops me absorbing iron and gives me sinus issues. 

I understand, gluten is good. It makes everything delicious, the bread springier, the pastry flakier. I am not anti gluten, if your body can digest it that's wonderful and I wish mine could! 

If you have ever seen the list of ingredients on gluten free products you know what I'm talking about. It's actually a disgrace that companies produce such poor quality products. If someone is gluten free they are generally that way for their health, yet the amount of sugar and preservatives listed on the packet is so high that it would create poor health! Ok, I'll get off my soap box but it is a pet peeve with me. 

Bread without gluten is just not the same. It's dry because it's so full of starches and just not very appealing. I will happily eat a bread free sandwich or a burger without the bun - oh have you tried this? They wrap a large piece of lettuce around it in place of the bun and boy is it delicious! Obviously these are not dainty, on the run options!

This bread is easy to make although some of you may see the soaking and resting time and think it takes too long and is all too hard. Why do you have to soak the buckwheat? Soaking the buckwheat will soften it. If I a making buckwheat groats, I will soak buckwheat overnight to reduce the levels of phytic acid, a form of phosphorus that binds minerals in our digestive system and affects how we digest starches, proteins and fats plus it can reduce iron absorption by up to 50%. However for this bread, as it will be resting and also baking, two hours soak is long enough. 

Good health is about being organised. Nothing is difficult, it's just how you view things.

I time the baking of this bread with a night I am going to use the oven. I soak the buckwheat in the morning, then early afternoon rinse it and prepare the mix, letting it rest for a few hours before baking it when the oven goes on. 

Ingredients:

2 cups buckwheat - soaked for 2 hours with a dash of apple cider vinegar

1/2 cup pumpkin seeds

1/2 cup almonds roughly chopped

1/4 cup flaxmeal

1/4 cup flaxseeds

1/4 buckwheat flour

1/4 cup psyllium

1/4 sesame seeds

1 tsp salt

2 cups of water

3 tbsp oil - use a mild tasting oil

1 tsp apple cider vinegar

Method:

When you drain the buckwheat you'll notice a slimy water, make sure to rinse it really well. Move it around as you run the water over it

Put the buckwheat into a large bowl and add the rest of the dry ingredients

Add the water, oil and vinegar, mixing quickly to blend well so the psyllium and flaxmeal doesn't absorb all of the water before you can mix it together

Pour into your baking tin, I use a silicon one and it works a treat! 

Leave on the counter for an hour or two, to allow the flax meal and psyllium to absorb all the water and for the mix to thicken

Bake 180C for an hour or until golden and firm in the middle

Allow to cool completely, best left overnight, before slicing

This will last 2-3 days, after that slice and freeze

It's absolutely perfect toasted! 

Variations:

Who doesn't love a variation! 

Cranberry, cinnamon and orange zest is delightful! 

Apple & Cinnamon - soak chopped dried organic apple and sultanas in 2 1/2 cups of tea (I used cinnamon myrtle tea) adding it all to the mix above with some extra cinnamon