Buckwheat Seed Bread

Buckwheat Seed Bread 
This recipe is very low in Cholesterol and Sodium. It is also a good source of Magnesium, Phosphorus and Manganese.

Serves 12
1 1/2 cup buckwheat, raw, organic, (soaked 2 hours, then drained well (~20 min))
1 1/2 cup pepitas, organic
1/2 cup flaxseeds, organic
2 tbsps. chia seeds, organic
4 tbsps. psyllium husks
1 1/2 cup water

Line a loaf tin with baking paper. In a large bowl combine all ingredients and mix well to combine. Pour the mixture into the loaf tin and flatten with the back of a spoon so the loaf is even - allow to sit for at least 2 hours or overnight if you are well prepared. Preheat your oven to 160'C and place the loaf in the middle of the oven. Allow to cook for 1 hour or until top of loaf has become crisp. Remove from oven, flip the loaf upside down onto a baking tray and peel away baking paper. Place back into the oven and cook a further 1 hour or until the loaf sounds hollow when tapped. Allow to cool at least one hour before slicing and serving.

Notes:
This is delicious when fresh but after day one it will be best kept in the fridge up to 1 week or sliced and stored in the freezer up to 3 weeks. Try toasting a slice of the loaf, it brings out the flavours.

Alternative :
1/2 cup almonds can be used in place of pepitas.

Buckwheat groats | dry | 1 cup = 170 g | Buckwheat groats | cooked | 1 cup = 168 g | Ratio (dry : water) | 1 : 2 Cooking time | 15 minutes 1 cup dry yields | 2.5 cups cooked | 420 grams cooked

Amended source:
Buckwheat Seed Bread | I Quit Sugar