Seeded Buckwheat Loaf
1 hour 15 minutes · One 9x5 loaf
- 2 cups buckwheat flour
- 1/2 cup ground flaxseed
- 1/2 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 2 tsp baking soda
- 1 1/2 tsp salt
- 1 3/4 cups water
- 3 tbsp olive oil
- 01 Heat oven to 350°F (175°C). Line a 9x5 loaf tin with parchment.
- 02 Mix all the dry ingredients in a large bowl, holding back a spoonful of seeds for the top.
- 03 Stir in the water and olive oil until you have a thick, wet batter — this is not a kneadable dough, so do not try.
- 04 Scrape into the tin, level, and scatter the reserved seeds over.
- 05 Bake 60–70 minutes until firm and hollow-sounding underneath. Cool completely in the tin before slicing; warm gluten-free bread crumbles.
Buckwheat is not wheat despite the name — it is a seed, and it is naturally gluten free. This is dense, dark, and closer to a Nordic rye than a sandwich loaf. Slice thin and toast.
Keeps five days wrapped, and freezes well sliced.