Ingredients
400g Raw Buckwheat Kernels
1 tsp Sea Salt
1 tsp Honey
180ml Water
150g Pumpkin Seeds
150g Sunflower Seeds
1/2 tsp Sesame Seeds (Optional)
1/2 tsp Chia Seeds (Optional)
Preparation
This recipe is inspired by plantbaes dot com
Step 1 - Day 1 (Evening)
Rinse the raw buckwheat kernels well and leave them in a bowl covered in water. Cover the bowl with a tea towel and leave it this way over night.
Step 2 - Day 2 (Morning)
Drain the kernels (but DO NOT rinse) and add them straight to your blender. Add salt, honey and water and give the whole thing a good blend. Texture should now be doughy. Pour the dough back into the bowl and cover the bowl with a tea towel. Leave it at room temperature for about 24 hours.
Step 3 - Day 3 (Morning)
Heat the oven to 180 degrees.
Your dough now has a bit of a yoghurt-like smell. Add the pumpkin and sunflower seeds and mix.
Prepare a loaf tin with some baking paper and poor your ready-to-bake dough into it. Level it out and drizzle chia and sesame seeds on top, if using.
Pop the tin in the oven and leave it there for 90 mins.
Once the bread has finished baking, take it out of the oven, remove it from the tin and get rid of the baking paper while placing your finished product on a cooling rack.
Leave the bread to cool, then slice it up and enjoy.