I just recently discovered this bread recipe from Dr Chatterjee’s website. Holy smokes, this is my favourite vegan, gluten free bread recipe by far. Leaps and bounds above the rest! Soft inside and crusty on the outside, it is simple to make with only a handful of ingredients. It was lovely straight out of the oven and really nice toasted for brekkie with almond butter and berries. Give it a try and let me know what you think.
400 grams Raw Buckwheat – soaked for 2.5 hours
80 grams Whole Flax Seeds or Chia Seeds – soaked for at least 1 hour (ok for 2.5 like buckwheat)
80 ml Olive Oil
150 ml Water (190 ml is using Chia Seeds) + extra for soaking Buckwheat and Seeds.
2 tsp Baking Powder
1 tsp Himalayan salt
Soak flax (or chia) seeds in water to cover in a bowl. Soak buckwheat in water in a separate bowl. I did this and left it for 2.5 hours as instructed, however, he says you can soak it in the morning before work and leave it all day to finish in the evening. Love recipes that are flexible!
Drain buckwheat but do not rinse it – it should be wet still. Add to blender along with flax or chia seeds. My chia seeds didn’t need draining as they absorbed all of the water.
Add remaining ingredients: 150-190ml water, 80ml olive oil, salt and baking powder. Blend until desired consistency. I blended mine in a Vitamix and it only took 30 seconds – batter should be smooth but thick. Dr Chatterjee says you can also leave it a little chunky if you prefer texture – I blended mine until it was mostly smooth.
Pour batter into a paper lined bread pan and bake in preheated oven, 165c, for 1 hour and 40 minutes. Allow to cool slightly before turning out onto a wire rack to cool completely.
Store in cling wrap in fridge for 3 days or pre-slice and freeze for easy toasting.