Bread / Breakfast

Breakfast buckwheat bread

I like to make this bread because it’s easy to make. There is only one rise and it goes right in the oven. Usually gluten free bread I get at the store are frozen and pretty dry and uninteresting. In this recipe, I added raisins and walnuts, but the other day I made it with sunflower seeds and pumpkin seeds. It really is up to your mood.

Preparation 10 minutes

Rising 1 1/2 hour

Cooking 1 hour

So the recipe for this bread is:

  • 400 ml lukewarm water
  • 240g of organic buckwheat flour
  • 115g organic quinoa flourIMG_2865
  • 115g organic brown rice flour
  • 2 tsp. (10ml) xanthan gum
  • 2 tsp. (5ml) active dry yeast
  • 1/2 tsp. (5ml) salt
  • 2 tbsp. (30ml) sugar
  • 1 egg
  • 2/3 cup (160ml) raisin
  • 2/3 cup (160ml) crushed walnuts
  • 2 tbsp. (30ml) chia seeds
  • sesame seeds for decoration

IMG_2866

In a small bowl, combine the water an the yeast and let stand for about 10 minutes. In the meantime, in a big bowl, mix the dry ingredients except for the raisins, the walnuts and the chia seeds.

Add the egg and the water and mix for approx. 5 minutes. You will get a sticky dough. Combine the balance of the ingredients, except the sesame seeds.

For a vegan version of it, you can replace the egg by 1tbsp. (15ml) of flax seeds with 3tbsp. (45ml) of water, like in my recipe of No eggs, no problem with these nut bars.

Put the dough it in a 9″x5″ greased loaf pan, sprinkle it with the sesame seeds and let it rise for 1 1/2 hour. I usually put it in the microwave with a cup of hot water. It helps to keep the place warm and humid so the dough rises better.

Preheat your oven to 400º and cook for 50-60 minutes.

Remove your bread from the oven and let it cool for 10 minutes. Remove it from the pan and place it on a grill.

IMG_2874

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