Rye and buckwheat bread

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Isn’t it cool when you discover something new and delicious that you can add to your life. I finally bought myself some Psyllium husks last week so I could start playing with making yeast and wheat-free breads, it’s pretty cool what you turn out with. First I tried Deliciously Ella’s Superfood bread which was so yummy but I was looking for a less seedy and more rye bread tasting loaf, something I could smear marmite and avocado all over….not at the same time though!

I absolutely love the dense, dark Biona breads that are perfect for eating with coconut oil and avocado but I haven’t found a replacement here in New Zealand which has been getting to me. So here was born my first attempt at a rye and buckwheat bread using the guidelines of Deliciously Ella’s recipe, and it’s pretty darn good!

This is a delicious, dense bread, high in fibre, very filling and the recipe means that you can mess about and put whatever ingredients you like in it! Buckwheat has been a new introduction to my diet and I have been buying the groats and whizzing them up in my magical Vitamix to make fresh buckwheat flour. They are a perfect replacement for flour to make gluten free pancakes etc, and they also happen to be crazy good for you, it’s a great source of protein, vitamin E and is an antioxidant. Who doesn’t love eating bread when it’s actually all good for you!

Makes 1 loaf
1 ½ cups rye flour, or kibbled rye
1 cup buckwheat flour, or buckwheat groats
3 tbsp Psyllium husks
1 cup sunflower seeds
1 cup walnuts
½ cup linseeds
½ tsp salt
3 tbsp extra virgin olive oil
2 cups cold water

If you are using the kibbled rye and buckwheat groats, first put them both in a Vitamix or high speed blender and pulse until they turn to flour.

In a big bowl mix all the ingredients and then add the water and stir together. It will be really dense and not runny at all.

Leave the mix for about an hour to soak up all the water and preheat you oven to 180˚C

Line a loaf tin with baking paper and pack all the bread mix down so it’s flat on the top. Sprinkle some left over seeds on top to make it look prettier when cooked.

Bake it in the oven for around an hour. You can poke it to check it’s firm or pull the loaf out with the baking paper and have a look at the bottom. It needs to have a dark brown crust all the way around or it might crumble.

Leave to cool and to eat it slice it thinly and toast. Best eaten with some coconut oil, avocado and lime and some salt!

It freezes really well too so once cooked I sliced half of  it into nice thin slices and stored in the freezer. The rest keeps well in a bag in the fridge.

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