Bowl 1:
650 ml water
4 tablespoons ground linseed
3 tablespoons psyllium husk
2 1/2 tablespoons honey
2 tablespoons organic apple cider vinegar
Bowl 2:
300 g buckwheat flour
100 g buckwheat flakes
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons sea salt
100g mixed seeds e.g. sesame, pumpkin, flax, or sunflower, plus more for garnish
oil, to grease the loaf pan
In a large bowl mix together the water, honey, vinegar, linseed and psyllium husk. let stand for 20 minutes, then whisk to combine.
Combine the buckwheat flour, buckwheat flakes, mixed seeds, baking powder and salt in a medium mixing bowl. Pour the dry mix into the wet mix and stir until combined thoroughly.
Preheat oven on to 180˚C. Grease a loaf pan with oil and line the bottom and sides with a piece of parchment paper.
Transfer the dough into the prepared loaf tin and smooth the top and sprinkle with a few extra seeds.
Transfer to the preheated oven and bake for 1 hour and 10-15 minutes. The bread should be golden brown and very firm to touch in the center, when it is done.
Remove from the oven, place on a cooling rack; remove it from the loaf pan as soon as it’s cool enough to handle to avoid it “sweating” and then allow to cool completely.
