About this recipe:I feel so much better when I eat a gluten free diet, even though I am not allergic, so I do enjoy trying gluten free recipes especially for bread. This bread is made from millet and buckwheat and can be used anywhere that you would use bread.
Makes: 1 loaf buckwheat and millet bread
2 tablespoons sunflower seeds
2 tablespoons chia seeds
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
12 pitted prunes, chopped (optional)
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Preheat oven to 230 C / Gas 8. Generously grease a loaf tin with butter.
Blend the buckwheat and millet in a food processor until very fine. Add sunflower seeds, chia seeds, bicarb, and salt; pulse in the processor until incorporated. With the processor on, slowly pour buttermilk into buckwheat mixture until a thick dough forms. Stir prunes into dough, transfer dough to prepared loaf tin, and cover the loaf tin with baking parchment.
Bake in the preheated oven for 15 minutes. Reduce oven temperature 200 C / Gas 6 remove baking parchment from the loaf tin, and continue baking until bread is crusty but still soft on the inside, about 45 minutes more.
Maybe there's a typo but 480ml of liquid is far too much for that amount of flour. I put in 380ml and that was still too much.
Otherwise a nice, easy recipe which I had to tweak to make it dairy free. I swapped the buttermilk for oat milk with added lemon juice. - 08 Feb 2016