Buckwheat Flour Seed Bread
An easy recipe for buckwheat flour seed bread. This nutritious nutty-flavored loaf with a crunchy crust is packed with fiber, protein, and healthy fats. Vegan and gluten-free.
Preheat oven to 200°C. Line a loaf pan (16 x 8 cm) with parchment paper and set it aside.
In a large mixing bowl combine the buckwheat flour with toasted pumpkin seeds, toasted sunflower seeds, toasted sesame seeds, ground flax seeds, chia seeds, baking powder, and salt.
Add in water, 3 tablespoons of olive oil, and maple syrup and mix with an electric mixer until it all comes together. Check for salt. Add in psyllium husk flakes to the batter and mix again for a couple of minutes until the batter becomes much thicker.
Use the spatula to press the batter into a loaf pan and smooth out the top with the back of a spoon. Grease the top of the bread dough with olive oil and sprinkle it with sunflower or pumpkin seeds.
Place loaf pan in the oven and bake for 40 minutes. After 40 minutes, remove bread from loaf pan and bake for another 20 minutes.
Let it cool completely before slicing.