buckwheat millet bread (gluten free, vegan)
This recipe is from Amy Chaplin, one of my favorite chefs.
Ingredients
½ cup raw millet (soaked overnight)
½ cup raw buckwheat (soaked overnight)
1 ½ cups filtered water
¼ cup psyllium husks
1 ¼ cups rolled oats, divided (gluten-free)
1 tablespoon aluminum-free baking powder
1 tablespoon sea salt
2 tablespoons extra virgin olive oil
some coconut oil to oil parchment
2 teaspoons each: flax, chia, sesame or hemp seeds and sunflower seeds
Directions
The night before:
Combine buckwheat and millet in a large jar or bowl and cover with at least 3 inches of filtered water. Set aside to soak over night or for 10 to 12 hours.
The day of the bread baking:
Combine 1 1/2 cup of water with psyllium, stir and set aside to thicken (10 to 15 minutes).
Pour soaked buckwheat and millet into a medium strainer and rinse well. Drain thoroughly then place in a food processor. Add ¾ cup of the oats, 1 tablespoon baking powder, 1 tablespoon of sea salt and 2 tablespoons olive oil. Add soaked psyllium mixture and blend everything until completely combined and grains have mostly broken down. Add remaining oats (1/2 cup) and blend until just combined.
Pre-heat oven to 375 degrees Fahrenheit. Lightly oil a piece of parchment paper with coconut oil and line a 9-inch (1-pound) loaf pan.
Scrape dough into loaf pan and spread out evenly. Top with your favorite seeds. Press the seeds gently in the dough and use a sharp knife to score the top of the loaf in several places.
Let the dough rest for 30 minutes. This will give the bread more volume.
Place in oven and bake for 40 minutes at 375 degrees Fahrenheit.
After 40 minutes, take the bread out of the oven and remove the pan. Re-cut the places where you scored it earlier to let the air in.
Return to oven for another 30 to 40 minutes without the pan until the seeds are golden and the bread looks crispy from outside.
Set aside to cool completely before slicing. Enjoy!