This Activated Buckwheat Bread recipe uses baking powder instead of yeast which means that there is no hassle of kneading dough, and no crushing disappointment when the bread doesn’t rise. It’s as simple as soak, blend, bake. This bread is about 95% whole, soaked buckwheat which makes it nutritionally impressive compared with it’s starchy flour counterparts. The buckwheat is soaked overnight to make it soft which has the added benefit of activating it meaning that it can be more easily digested. The pseudo-grain buckwheat is actually a seed which is packed with plant protein, antioxidants and dietary fibre.
This is the only basic GF bread recipe you will ever need. It is so versatile you can even use this batter to make pancakes (just add a little more liquid so its pourable) or spread the dough out on a sheet of baking paper to create a chewy pizza crust (I do this at least weekly).
2 cups raw buckwheat, soaked in water 6 hours or overnight
2 tbsp chia seeds mixed with 2 tbsp warm water
1/2 cup water
1 tbsp psyllium husk
1 tbsp olive oil (plus 1 tsp to grease loaf tin)
2 tsp salt
2 tsp GF baking powder
1/2 cup sunflower seeds
1 tbsp pepita (pumpkin) seeds to top the loaf (optional)
Takes , makes 1 loaf (around 8 slices).
Preheat oven to 180°C (350°F)
Drain buckwheat and rinse thoroughly
Add all ingredients except the sunflower and pumpkin seeds to a food processor and blend until smooth
Stir through sunflower seeds
Grease a medium sized loaf tin and pour in the buckwheat batter. Smooth with the back of a spoon and press pepitas into the dough (if using)
Bake for 1 hour until just brown on top then remove from the oven, take the bread out of the tin, and return to the oven directly on the rack for another 30 min (this will allow the bread to develop a deliciously crunchy crust). The bread is done when it is golden and sounds hollow when tapped
Place bread on a cooling rack and allow to cool completely before slicing (difficult but important as this prevents the loaf from sinking). Enjoy fresh or toasted for up to 5 days. Store any slices you will not eat in this time in the freezer as they will go stale quickly with no preservatives. Enjoy your foolproof crusty bread!
Tamika Woods is a Sydney-based Nutritional and Dietetic Medicine student and recipe developer. She is the founder of Sproutly Stories, a health food blog designed to encourage spending more time in the kitchen. Her wholesome recipe ideas inspire others to enjoy real food that is conveniently healthy. Follow her on Instagram.