This recipe has been evolving over time and will likely continue to evolve - so make it your own. It is a fairly flexible recipe. You can switch up grains, add seeds, process more or less to change the consistency - it is fairly forgiving. Not to say that I haven’t made a mess of it from time to time, but that’s experimenting right?
Enjoy this delicious, nutritious, gluten free, whole grain activated bread!
Ingredients:
2 cups whole buckwheat
1 cup quinoa
1 cup linseeds (flaxseeds)
1 cup sunflower seeds
1 cup pepitas
1 cup chia seeds
1.5 teaspoons salt
1 teaspoon turmeric
Method:
Soak buckwheat, quinoa and linseeds in filtered water overnight. In the summer, I soak them in the fridge or else they can go mouldy :( Drain and rinse the soaked ingredients well. They can get a bit gooey and you may need to rinse in batches. Blend in a food processor, nutribullet or similar. Sometimes I blend half and leave the other half more chunky - sometimes I blend the whole lot. Add the remaining ingredients
Pour into a lined large loaf tin.
Bake at 180 for 1.5 hours in the tin
Remove from tin and bake for an additional 1-1.5 hours. When it is cooked, the bottom of the loaf should sound hollow when you knock on it. Cooking time varies due to the amount of moisture in your mixture - so be a bit flexible with this. Allow to completely cool before slicing. I like to slice and put a small piece of parchment between each slice so that it doesn’t stick together and then freeze it.