500g green buckwheat

water

flaxseeds

sunflower seeds

a teaspoon of salt

 

As at this year’s beginning, willy-nilly, I transitioned from vegetarianism to veganism – without lactose, eggs, and gluten (and reduced sugar) –, this is what saved me from March onwards: buckwheat bread. Marcel came up with the idea to bake it ourselves; this is how it’s done—

 

Soak the buckwheat in water (the water should be two fingers above the buckwheat) and let it sit for 2 hours and a half.

Remove the water and blend the buckwheat. Let it sit overnight for at least 12 hours at room temperature (it will swell and curdle).

Add the flaxseeds, the sunflower seeds, and the salt.

Pour into a pound cake baking pan; bake for 1 hour in the preheated oven at 190⁰C.

(If the baking pans are small, pour the batter into two baking pans.)

 

It is tasty and filling!

My favourite bread! ♥