BUCKWHEAT, OAT AND MILLET BREAD

Psyllium is used in many glutenfree bread recipes to provide structure in the absence of gluten. It absorbs water and becomes a gelatinous mass.

It also adds 2 oz (56 grams) of dietary fibre to this loaf and some people do not tolerate it well, but they are among the few. This makes a large, high-rising loaf. You can halve the recipe and bake it in an 8-by-4-inch (20-by10-cm) loaf pan. In that case, after the 40-minute initial baking time, check to see if it’s done after the 30 minutes of additional baking. This recipe was adapted from amychaplin.com. 1 cup (250 mL) raw buckwheat groats (the unroasted variety, not kasha)

1 cup (250 mL) raw millet

3 cups (750 mL) water

1/2 cup (125 mL) psyllium husks, not ground

2 1/2 cups (625 mL) raw rolled oats, divided

2 tbsp (30 mL) baking powder

2 tsp (10 mL) sea salt

3 tbsp (45 mL) mixed seeds of your choice

Place buckwheat and millet in a bowl. Pour in cold water to cover by at least 2 in (5 cm). Soak overnight, refrigerated.

Drain the buckwheat and millet in a sieve. Rinse well. The buckwheat may seem a little viscous before rinsing and this is fine.

3. Place the psyllium in a bowl and stir in 3 cups (750 mL) water. The mixture will thicken as it stands.

4. Heat the oven to 350 F (175 C). Place buckwheat groats, millet and 1 1/2 cups (375 mL) oats in the bowl of a food processor. Process until the grains are almost completely broken down, scraping the bowl as needed.

5. Add the soaked psyllium husks, rest of the oats, baking powder and sea salt. Process until well combined, scraping the bowl as needed.

6. Transfer the dough to a 9-by5-inch (22.5-by-13-cm) pan. Pack it in and spread it evenly with wet hands. Sprinkle with the mixed seeds.

7. Using a sharp knife, score the top of the loaf with diagonal, evenly spaced cuts 1/2 inch (1.25 cm) deep, 5 times.

8. Bake for 40 minutes. Remove and score the original cuts again. Return it to the oven and bake for 55-60 minutes or until a knife inserted in the middle comes out slightly sticky.

9. Cool for 15 minutes on a rack then remove from the pan. Let cool completely before slicing. Store well wrapped and refrigerated.