(Vegan and gluten free)

 

• 650 ml water
• 4 tablespoons ground linseed
• 3 tablespoons psyllium husk powder
• 2,5 tablespoons maple syrup
• 2 tablespoons organic apple cider vinegar (unfiltered)

Mix well, let rest 20 minutes, then whisk.

• 300 g buckwheat flour
• 100 g buckwheat flakes
• 1,5 teaspoons baking powder (phosphate-free)
• 0,5 teaspoon baking soda
• 1,5 teaspoons sea salt
• 250 g mixed seeds e.g. a mix of buckwheat and seeds such as sesame, pumpkin, flax, or sunflower, plus more for garnish (100g)
• Oil to grease the baking tin

Preheat the oven to 180 C. Grease a baking tin (for example 10 x 30 cm) and line with baking paper.

Combine the dry ingredients well.

Combine the wet ingredients well.

Combine the two and mix really well.

Transfer the dough into the prepared loaf tin and smooth the top with a spatula. Optional: sprinkle with extra seeds.

Bake for 1 hour 10-15 minutes. The bread should be golden brown and very firm to touch in the center.

Remove from baking tin as soon as it is cool enough to handle.

Keep refridgerated for about a week, and also freezes well.