Seeded Buckwheat Bread

This loaf was developed as a gluten-free alternative to our No-Knead Rye Bread. It’s sturdy and dense and but also springy and light enough to make ...sandwiches with. We recommend this loaf to everyone, even if you don’t have a gluten intolerance. Though it requires at least an hour to rise, it comes together quickly - no gluten means no need to knead the dough. Things to note about gluten-free bread baking. All gluten-free bread is no-knead. Kneading develops gluten and forms structure in the crumb. Gluten-free bread compensates for this with the use of binders. This recipe uses two. The first is xantham gum, a form of soluble fibre that is added to many gluten-free products and is found in the flour we developed this loaf with, Dove’s Farm Brown Bread Flour. (Check the ingredients list on the flour you use to ensure it contains xantham gum). The second is milled-flax seeds, often used as an egg substitute in plant-based baking. In this recipe, we rely on them as a binding booster to guarantee a non-crumbly loaf. They also bring a mildly nutty flavour, fibre and omega 3 fatty acids. Win-win. Read more This loaf was developed as a gluten-free alternative to our No-Knead Rye Bread. It’s sturdy and dense and but also springy and light enough to make sandwiches with. We recommend this loaf to everyone, even if you don’t have a gluten intolerance. Though it requires at least an hour to rise, it comes together quickly - no gluten means no need to knead the dough. Things to note about gluten-free bread baking. All gluten-free bread is no-knead. Kneading develops gluten and forms structure in the crumb. Gluten-free bread compensates for this with the use of binders. This recipe uses two. The first is xantham gum, a form of soluble fibre that is added to many gluten-free products and is found in the flour we developed this loaf with, Dove’s Farm Brown Bread Flour. (Check the ingredients list on the flour you use to ensure it contains xantham gum). The second is milled-flax seeds, often used as an egg substitute in plant-based baking. In this recipe, we rely on them as a binding booster to guarantee a non-crumbly loaf. They also bring a mildly nutty flavour, fibre and omega 3 fatty acids. Win-win.

Prep time

10 minutes

Cook time

45 minutes

FREEZER FRIENDLY

Yes

SHELF LIFE

3 days

Why is this healthy?

Prebiotics

Nuts &
seeds

Diet

Vegan Pescatarian Vegetarian

Contains

Grains

Why is this healthy?

Prebiotics

Nuts &
seeds

NUTRITION PER SERVING (Read more)

181kcal

Calories

5g

Protein

5g

Total Fat

30g

Carbs

4g

Fibre

3g

Sugars

26mg

Calcium

2%

 

2mg

Iron

10%

 

79mg

Magnesium

19%

 

159mg

Phosporus

13%

 

277mg

Potassium

6%

 

134mg

Sodium

6%

 

1mg

Zinc

10%

 

0mg

Copper

29%

 

0mg

Vitamin B1

20%

 

0mg

Vitamin B2

6%

 

2mg

Vitamin B3

13%

 

0mg

Vitamin B6

11%

 

32mcg

Vitamin B9

8%

 

0mcg

Vitamin A

0%

 

0mcg

Vitamin B12

0%

 

0mg

Vitamin C

0%

 

0mcg

Vitamin D

0%

 

1mg

Vitamin E

9%

 

1mcg

Vitamin K

1%

 

Calories: 181kcal; Protein: 5g; Total Fat: 5g; Carbs: 30g; Fibre: 4g; Sugars: 3g; Calcium: 26mg (2%); Iron: 2mg (10%); Magnesium: 79mg (19%); Phosporus: 159mg (13%); Potassium: 277mg (6%); Sodium: 134mg (6%); Zinc: 1mg (10%); Copper: 0mg (29%); Vitamin B1: 0mg (20%); Vitamin B2: 0mg (6%); Vitamin B3: 2mg (13%); Vitamin B6: 0mg (11%); Vitamin B9: 32mcg (8%); Vitamin A: 0mcg (0%); Vitamin B12: 0mcg (0%); Vitamin C: 0mg (0%); Vitamin D: 0mcg (0%); Vitamin E: 1mg (9%); Vitamin K: 1mcg (1%)

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Notes

Once sliced this bread can be frozen for up to 3 months. To prevent sticking place pieces of parchment paper in between slices.

Alternatives:
milled flax seeds - chia seeds
maple syrup - honey, date syrup, sugar