Wholemeal Buckwheat Bread

By accordiondame on October 24, 2008

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Ingredients

    1. 1/2 cup buckwheat flour
    2. 1/2 cup millet flour
    3. 3/4 cup quinoa, flakes
    4. 1/2 cup buckwheat groats
    5. 1/2 teaspoon baking soda
    6. 1 teaspoon cream of tartar
    7. 1/2 teaspoon baking powder
    8. 2 tablespoons flax seeds, ground
    9. 1 teaspoon salt
    10. 1 teaspoon ginger
    11. 1/2 teaspoon clove
    12. 1/2 teaspoon allspice
    13. 3/4 cup rice milk
    14. 3/4 cup water
    15. sunflower seeds (optional)
    16. pumpkin seeds (optional)

Directions

  1. 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.
  2. 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.
  3. 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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