Buckwheat bread with seeds (no knead)
Naturally gluten-free, no-knead buckwheat bread recipe without yeast. Mix and bake straightaway (no proving time needed) and your bread will be ready within an hour.
Ingredients
- 450 grams buckwheat flour
- 1 1/2 teaspoon salt adjust to your preference
- 1 teaspoon maple syrup honey, agave or dark sugar
- 1 teaspoon baking powder
- 1 teaspoon xanthan gum
- 1 teaspoon baking soda
- 50 grams mixed seeds
- 450 ml warm water
Instructions
- Measure out all the dry ingredients first - the buckwheat flour, salt, baking powder, baking soda and seeds. Put all the ingredients into a bowl and mix thoroughly with a wooden spoon.
- Add the water mixed with the maple syrup and mix together. It will be a very wet - porridge like - consistency.
- Line a 2 pound loaf tin with a baking parchment.
- Pour the bread mixture in and sprinkle some more seeds on the top.
- Bake in a pre-heated oven for about 50 mins (about 180C) or until a toothpick or a wooden skewer comes out clean. Check your bread after about 40 minutes, just in case if your oven bakes a little faster.
- Cool in a baking tin for about 5 minutes and then lift by the greaseproof paper and leave to cool down properly on a wire cooling rack.
Nutrition
Calories: 1808kcalCarbohydrates: 329gProtein: 72gFat: 38gSaturated Fat: 7gTrans Fat: 1gSodium: 5083mgPotassium: 3018mgFiber: 48gSugar: 17gVitamin A: 8IUVitamin C: 1mgCalcium: 466mgIron: 23mg
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