Buckwheat bread
10 servings
60 minutes
Buckwheat bread is a true gift of Russian cuisine, inspired by the tradition of using buckwheat in nutrition. Buckwheat, known for its nutritional properties, gives the bread a rich nutty flavor with subtle herbal notes. Chia seeds add a tender texture and slight moisture to the bread, while plant-based cream makes it soft and aromatic. Enriched with flaxseed, pumpkin seeds, sunflower seeds, and sesame seeds, this bread is packed with healthy fats and essential micronutrients. Buckwheat bread is perfect for breakfast or a light snack, especially with honey or nut butter. Its rich flavor pairs well with both sweet and savory toppings, making it a versatile product for any meal.
1
Soak green buckwheat overnight. Pour chia with milk or cream and leave until fully absorbed.
- Green (raw) buckwheat groats: 2 glasss
- Chia seeds: 100 g
- Plant-based cream: 200 ml
2
Send buckwheat and chia to the blender, add salt and baking soda. Blend until the buckwheat is partially ground. The mixture should be uneven. Add seeds and spices to taste.
- Green (raw) buckwheat groats: 2 glasss
- Chia seeds: 100 g
- Baking soda reacted with acid: 1 teaspoon
- Flax seeds (linseed): to taste
- Pumpkin seeds (pepitas): to taste
- Sunflower seeds: to taste
- Sesame seeds: to taste
3
Place in an oiled mold and sprinkle seeds on top for decoration.
- Sunflower seeds: to taste
- Sesame seeds: to taste
4
Send to a preheated oven at 180 degrees for 60 minutes.
5
Let the bread rest for at least 30 minutes.
