Buck­wheat & Chia Seed Bread

Wine & Dine Cookbook - - EAT WELL -

This dense bread of­fers a good crunch in ev­ery bite and is best paired with your favourite jam or rel­ish.

600g whole raw buck­wheat groats* 120g whole black chia seeds

1.5L + 250ml + 250ml water 120ml olive oil

3 tsp gluten-free bak­ing pow­der* 1 tsp sea salt

For the seed mix­ture

1/2 tsp golden flaxseeds

1/2 tsp white sesame seeds

1/2 tsp black chia seeds

1/2 tsp sun­flower seeds

1/2 tsp pump­kin seeds

Spe­cial equip­ment

22 x 11-cm loaf tin

1. Pre­heat oven to 160°C.

2. Soak buck­wheat groats in 1.5L cold water for 2 hrs un­til soft­ened. Soak chia seeds in 250ml cold water for 30 mins un­til they be­come gel-like.

3. Re­move buck­wheat from water and strain with a fine sieve. In a food pro­ces­sor, add buck­wheat, chia gel, 250ml water, olive oil, bak­ing pow­der, sea salt and blend for 3 mins or more un­til it reaches a bat­ter-like con­sis­tency.

4. Pre­pare seed mix­ture. Com­bine the seeds in a bowl. Spoon half of the mix­ture into the bread bat­ter and stir well.

5. Spoon the bread bat­ter into loaf tin lined with bak­ing pa­per on the base and all 4 sides. Scat­ter the re­main­ing half of seed mix­ture on top.

6. Bake for 1 hr 15 mins or un­til firm to the touch. Re­move from the oven and cool for 30 mins on a rack be­fore re­mov­ing from the tin. Cool com­pletely be­fore serv­ing.

Serves 4 MEDIUM

*Avail­able at Ryan’s Gro­cery

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