Wholemeal Buckwheat Bread
- Ready In:
- 50mins
- Ingredients:
- 16
- Yields:
-
8 slices
- Serves:
- 8
ingredients
- 118.29 ml buckwheat flour
- 118.29 ml millet flour
- 177.44 ml quinoa, flakes
- 118.29 ml buckwheat groats
- 2.46 ml baking soda
- 4.92 ml cream of tartar
- 2.46 ml baking powder
- 29.58 ml flax seeds, ground
- 4.92 ml salt
- 4.92 ml ginger
- 2.46 ml clove
- 2.46 ml allspice
- 177.44 ml rice milk
- 177.44 ml water
- sunflower seeds (optional)
- pumpkin seeds (optional)
directions
- Mix together dry ingredients. In seperate bowl, mix wet. Add wet to dry, mixing thoroughly. Batter will be runny, do not expect a thick batter.
- Put in prepared 8x8 pan, and bake for 40 minutes at 350. Bread surface will crackle slightly and become dark golden brown, a toothpick should come out clean.
- Let cool 5-10 minutes in pan, then turn out onto cooling rack. Slice once cooled completely. Slice into four large squares for sandwiches, or eight smaller slices. Delicious toasted!
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Reviews
-
This is an extremely tasty bread. I admit I was very sceptical - no eggs, no binder, but I decided to give it a try, and it came out great. The texture is quite crumbly, but many German whole meal rye breads are, too. I love that it is made so quickly, and the flavor is amazing. Thanks for sharing! Made for Healthy Choices ABC.
RECIPE SUBMITTED BY
I love to eat, cook, and laugh. All my recipes are gluten-free, soy-free, corn-free, egg-free, dairy-free, and sugar-free.