AuthorJordanWe came accross this incredble bread recipe from Monique from 'Nourish Everday'. After seeing that it was GF, DF, vegan and EGG FREE, we just had to make an adapted version of her Vegan Buckwheat Bread
Combine the almond or hazelnut flour, dried herbs, salt, buckwheat flour, psyllium, chia, mixed seeds, bicarb and salt in a large mixing bowl. Mix together using a fork to make sure there are no lumps in the mix.
Combine the water and the apple cider vinegar in a cup.
Pour the water mix into the dry mix and combine thoroughly. Please note that it is supposed to look like a thick, sloppy, grey-ish mess (but don't worry as it turns a nice dark brown when you bake it).
Cover this mix with a tea towel and allow to sit in the bowl for an 1 hour.
Now preheat the oven to 180ËšC and also line a loaf tin with baking paper.
After an hour check on the bread mix. It should have absorbed any excess water, though it will still be wetter than a standard bread dough. It will feel quite sticky to touch.
Now mix the olives and cheese if adding this in and an extra sprinkle of herbs if desired.
Scoop the dough into your loaf tin and smooth the top out as evenly as you can.
Place in the oven and cook for 65-70 minutes. At the 1 hour mark, check on the bread and make sure it is not burning. It should be a very dark brown on the outside, and very firm to touch in the centre when it is done.
Remove the bread from the oven and after 5-10 minutes remove it from the baking tin and place it on a wire rack to avoid it "sweating" in the tin.
Once it has cooled, slice and store in the fridge for up to a week or keep in the freezer for a longer life.
Serve toasted with butter and/ or avocado on top.
Ingredients
Directions
Combine the almond or hazelnut flour, dried herbs, salt, buckwheat flour, psyllium, chia, mixed seeds, bicarb and salt in a large mixing bowl. Mix together using a fork to make sure there are no lumps in the mix.
Combine the water and the apple cider vinegar in a cup.
Pour the water mix into the dry mix and combine thoroughly. Please note that it is supposed to look like a thick, sloppy, grey-ish mess (but don't worry as it turns a nice dark brown when you bake it).
Cover this mix with a tea towel and allow to sit in the bowl for an 1 hour.
Now preheat the oven to 180ËšC and also line a loaf tin with baking paper.
After an hour check on the bread mix. It should have absorbed any excess water, though it will still be wetter than a standard bread dough. It will feel quite sticky to touch.
Now mix the olives and cheese if adding this in and an extra sprinkle of herbs if desired.
Scoop the dough into your loaf tin and smooth the top out as evenly as you can.
Place in the oven and cook for 65-70 minutes. At the 1 hour mark, check on the bread and make sure it is not burning. It should be a very dark brown on the outside, and very firm to touch in the centre when it is done.
Remove the bread from the oven and after 5-10 minutes remove it from the baking tin and place it on a wire rack to avoid it "sweating" in the tin.
Once it has cooled, slice and store in the fridge for up to a week or keep in the freezer for a longer life.
Serve toasted with butter and/ or avocado on top.
Made this tonight & it was very easy & really tasty!
Could you substitute any other flour or 1/2 & 1/2 as I find buckwheat flavour very strong.
Hi Jenny, I’m not sure to be honest as we’ve only tried it with the Buckwheat. Feel free to experiment with it a bit though 🙂
Sadly this was a total fail. I took it out after 75 minutes and let it cool. Internal temp was at 200 in the middle of the bread. But it is so gummy and gelatinous and feels uncooked in the middle, after letting it cool. I turned the oven back on and tried it back for another 30 minutes, but it still has that very slimy, uncooked texture. Sad to have used my ingredients on this.
Hi Nicolette. So sorry you have not had a good result with this recipe. Did you remove it from the tin to let it cool so it didn’t sweat?