Really Healthy Flour Buckwheat Bread


August 5, 2016

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Combine the almond flour, buckwheat flour, psyllium, chia, mixed seeds, bicarb and salt in a large mixing bowl. Make sure there are no lumps in the mix

Take another smaller bowl and combine the tepid water, syrup/raw honey and cider vinegar

Pour the water mix into the dry mix and combine thoroughly

Cover with a tea towel and allow to sit in the bowl for at least 1 hour. During this time, turn your oven on to 180˚C and also line a 20cm loaf tin with baking paper

After an hour or so check on your dough. It should have absorbed any excess water, though it will still be wetter than a standard bread dough

Scoop the dough into your loaf tin and smooth the top out evenly, smoothing out any air bubbles

Place in the oven and cook for approximately 1 hour and 15 minutes. Check on it at the 1 hour mark to ensure it is not burning

Remove from the oven and allow to cool. Slice and store in the fridge for up to a week or keep in the freezer for a longer life


150 grams almond flour

120 grams buckwheat flour

3 tbsps chia seeds

3 tbsps psyllium husks

144 grams mixed seeds

2 tsps bicarbonate of soda

1/2 tsp salt

2 tbsps apple juice concentrate syrup, or raw honey

2 tbsps apple cider vinegar

473 ml water


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