Its always a challenge to guess what recipes will and won’t take off. More often than not, the ones which I find most appealing, or have the images which I am most proud of, are only ever viewed by my mum and boyfriend (and my sisters who point out the spelling mistakes\_(ツ)_/¯ ) . I’m okay with this. At times it’s challenging, yes, but that’s the nature of the game. Then there are the recipes that take off, which can be challenging in their own right. One of my most popular posts to date was for the Unbelievable Bread, which as the name suggests, is pretty damn amazing. This recipe was posted long before I fully got the hang of blogging.I was using a Canon Rebel with the kit lens, shooting in direct sunlight, and editing my photos with pic monkey (not ideal). I was also at stage where if the recipe worked for me, I’d assume it’d work for everyone (makes sense, right?).
While most people who made the Unbelievable bread sent the most amazing feedback, I always felt knots in my stomach every time someone was left disappointed by the recipe (I still recall the person who compared it to Deflategate). So many times I have gone out of my way to buy special ingredients for something praised on the internet as Life Altering, only to be composting it an hour after making it – so the less that happens the better. With a few tweaks of the original recipe, I think I’ve come up with a more fail proof version of the Unbelievable Bread, introducing the Unbelievable Buckwheat Bread.
While reinventing older recipes isn’t something I wanted to do much of in this space, I think this recipe deserves it. Why, you might ask? Simply because the original is truly wonderful. It’s totally flourless, yeast free, and made entirely out of whole grains. Unlike most commercial gluten free breads, it’s vegan and relies on fibre instead of weird and questionable thickeners to bind it all together. Originally made from Quinoa and Millet, this new version utilizes my new favourite grain (although it’s not even a grain, it’s a seed- YES!) buckwheat.
Much more cost effective than quinoa, the buckwheat also offers a nuttiness reminiscent of a rye bread which provides the comfort and heartiness one seeks when craving bread. Removing some of the psyllium from the original recipe and adding a little chia seeds helps deal with the issues of overinflation and collapse which some people had, and the axing of the baking soda means this loaf can be free of apple cider vinegar, and I got rid of the maple syrup too for good measure. This brings the ingredients down to 7 from 9. Now did you think you could ever make a gluten free bread with only seven ingredients (one being plain ol’ water)?
Just like the original loaf, this one tastes best toasted. Although it does take a little extra time under the broiler to brown, it crisps up and takes on colour just like a bonafide piece of bread. With the extra protein from the whole grains, this is best kept in the refrigerator (something I’d never say about flour based bread) as it can easily spoil if left out. This loaf should keep in the fridge wrapper well for a week, or sliced and frozen for longer.
To help spruce up my loaf, I sprinkled the top with a handful of poppy and sesame seeds, so feel free to play around. Adding whole spices such as caraway could easily make it into a savoury rye style loaf, or some dried herbs would add a special touch if you were planning on it to accompany a soup.
(Also guys, I’m no longer the only person on blogger and finally got a WordPress! Inside I’m doing this!!!)
The Unbelievable Buckwheat Bread
Print the Recipe Here
Recipe: (Makes 1 loaf)
1 3/4 Cup of Buckwheat Groats
2 Tbsp. Psyllium Husk
2 Tbsp. Chia Seeds
1 Cup Water
3 Tbsp Oil (I used Olive, but coconut would work)
2 tsp. Baking Powder
1/2 tsp. Sea Salt
Seeds such as Sesame, Pumpkin, Flax, or Sunflower for garnish (optional)
1. Soak the buckwheat in enough water to cover, for at least two hours but not over 8. You just want them to be soft enough to crush with your fingertips. Once they have soaked, rinse well. The buckwheat will be kind of slimy (it’s gross, yes) so rinse really well and let drain.
2. Meanwhile, combine the psyllium and chia with the water, stirring to combine. Let sit for about 10 minutes until thick.
3. In a food processor or high speed blender, add the soaked buckwheat, psyllium gel, oil, salt, and baking powder. Puree until the mixture is sticky and most of the grains have been pureed to a mush. If you are using a blender, you may need to remove it form the base and stir it a couple of times.
4. Scoop the mixture into a parchment lined loaf pan. Flattening the top with the back of the spoon to make sure it’s evenly spread out. Top with seeds if desired. Bake at 160 C (320) for 90 minutes.
5. Let the loaf sit for a few minutes before removing from pan.Let cool on a wire rack. Wait until the loaf is entirely cool before slicing. Loaf can be wrapped and stored in the refrigerator for up to a week, or sliced and frozen.