Sprouted Buckwheat Bread with Oat


150 gr. organic sprouted buckwheat flour,

100 gr. organic sprouted oat flour,

1/2 cup filtered water,

1 tablespoon olive oil,

2 tbsp organic white chia seeds + 6 tbsp water,

1 teaspoon salt,

1 teaspoon baking powder



1.In a large bowl, combine buckwheat flour with oat flour, salt and baking powder.

2. In a small bowl, mix chia seeds and water together, let it rest at least 10  minutes and then transfer into the flour bowl, add olive oil.

3. Combine everything well using a spatula.

4.Scoop the mixture into a parchment lined loaf pan. Flattening the top with the back of the spoon to make sure it’s evenly spread out. Top with sesame seeds if desired. Bake at 180 C for 75 minutes.

5. Let the loaf sit for a few minutes before removing from pan.Let cool on a wire rack. Wait until the loaf is entirely cool before slicing. Loaf can be wrapped and stored in the refrigerator for up to a week.


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