GLUTEN FREE MILLET BUCKWHEAT BREAD
Photo by Amy Chaplin
Ingredients
½ cup raw buckwheat
½ cup raw millet
1 ½ cups filtered water
¼ cup psyllium husks
1 ¼ cups rolled oats, divided (gluten free if necessary)
1 tablespoon aluminum-free baking powder
1 teaspoon sea salt
2 tablespoons extra virgin olive oil, or coconut oil, plus more to oil parchment
2 teaspoons each: flax, chia, sesame and sunflower seeds
Instructions
Combine buckwheat and millet in a large jar or bowl and cover with at least 3 inches of filtered water. Set aside to soak over night or for 10 to 12 hours.
Pre heat oven to 350 degrees Fahrenheit. Lightly oil a piece of parchment paper and line a 9-inch (1-pound) loaf pan; set aside.
Combine water with psyllium, stir and set aside to thicken.
Pour soaked buckwheat and millet into a medium strainer and rinse well. Buckwheat will be slimy, so it will need a good wash. Drain thoroughly then place in a food processor and add ¾ cup of the oats, baking powder, salt and oil. Add soaked psyllium mixture and blend until completely combined and grains have mostly broken down. Add remaining oats and blend until just combined.
Scrape dough into loaf pan and spread out evenly. Top with seeds and use a sharp knife to score the top of the loaf in several places.
Place in oven and bake for 40 minutes, remove and re-cut the places where you scored it earlier. (This step is very important as you need to let air into the dough otherwise it won’t cook properly.) Return to oven for another 40 minutes, or until loaf sounds hollow when tapped. Remove from pan and set aside to cool completely before slicing.
Notes
Once cool store bread in a sealed container. In a cool kitchen it can be kept at room temperature for about 4 days or can be stored in the fridge for a week. It can also be sliced and frozen; then defrosted in the toaster.
Recipe from Amy Chaplin