80g flaxseeds (also known as golden linseeds) in 150ml of water
80ml olive oil
150ml water (in addition to water for soaking flaxseeds)
2 tsp baking powder
sea salt/ pink himalayan salt to taste
TIP: This bread tastes best when toasted and therefore I usually make it the day before to allow time to cool. The buckwheat and flaxseeds need soaking for some time, so I usually weigh them out and soak them first thing in the morning so that I can make the bread later that day when I am ready. My 7 year old son loves to weigh out the ingredients while I get breakfast ready.
Although I have used flaxseeds in this recipe, chia seeds work really well too. You could use 80g chia seeds instead of the flaxseeds but you will probably need to add an extra 40ml of water.
Rinse the buckwheat and soak it in cold water for 2.5 hours or longer.
Soak the flaxseeds in 150ml of water for at least 1 hour (I usually soak them at the same time as the buckwheat).
If you need to pre-heat your oven, do so when you are ready to make the bread – it needs to be at 165 degrees celsius.
When the buckwheat has been soaked for at least 2.5 hours (it can be soaked all day while you are out/working), drain completely but do not rewash the buckwheat. The buckwheat will still appear a little wet and this is how it should be.
Stir the soaked flaxseeds so that they are in a gel-like consistency.
Put all the ingredients into a blender and mix together (this can take seconds to minutes depending on the blender and desired consistency). You can experiment with the consistency but I like it when most of the buckwheat has been blended completely. I usually grind around 1 tsp pink himalayan salt into the blender but you can experiment with how much salt works for you. (Note: I usually put the flaxseeds and buckwheat into the blender jug first and then put the jug on the scales and add the olive oil and water straight into the jug – remembering to put the scales back to zero before adding each ingredient!!! This saves on washing up.)
Make sure the batter is evenly mixed. If necessary, pour the batter into a bowl and stir with a spoon to make sure that it is evenly mixed.
Pour the mixed batter into a 2lb loaf tin (use baking paper if not a non-stick tin).
Place in the oven for 1 hour and 40 mins at 165 degrees Celsius (different ovens can produce different results so you can play around with the time/ temperature)
Cool completely on a rack, then enjoy!
Store in the fridge in a sealed container for up to 3 days. If freezing, slice first so that it can be easily toasted when you need it.
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Dr. Rangan ChatterjeeMbChB, BSc (Hons), MRCP, MRCGP