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Really Healthy Flour Buckwheat Bread

Yields1 Serving
 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
1

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

2

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

3

Pour the water mix into the dry mix and combine thoroughly

4

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

5

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

6

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

7

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

8

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

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Ingredients

 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

Directions

1

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

2

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

3

Pour the water mix into the dry mix and combine thoroughly

4

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

5

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

6

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

7

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

8

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

Really Healthy Flour Buckwheat Bread

4 Comments

  1. I made this yesterday and what a delicious loaf. I didn’t have any chia seed so added linseed/flax seed instead. I was surprised it turned out so well with not having egg or oil ingredients.

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