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Hearty, Seed-y Gluten-Free Buckwheat, Quinoa, & Oat Bread

This hearty seed-y buckwheat, quinoa, and oat bread is a delicious gluten-free loaf...it's packed full of fiber and nutrients, and the soaked grains make it easier to digest and absorb. It's incredibly easy to make, filling, stays fresh and moist for almost a week, and makes a mean avocado toast! It's like bringing a bit of Scandinavia home with you...
Prep Time5 minutes
Cook Time1 hour 10 minutes
Soaking Grains6 hours
Total Time7 hours 15 minutes
Course: Bread Recipes
Servings: 1 loaf

Equipment

Ingredients

  • 150 g 1 cup of hulled buckwheat groats, soaked overnight (5-6 hours minimum)
  • 100 g 1/2 cup of dry white quinoa, soaked overnight (5-6 hours minimum)
  • 100 g 1 cup of gluten-free old fashioned oats
  • 200-250 g 3/4 - 1 cup water (I usually use around 3/4 cup)
  • 2 tablespoons of ground flaxseed/flax meal
  • 2 tablespoons of pumpkin seeds or pepitas
  • 1 tablespoon of baking powder
  • 1 tablespoon of apple cider vinegar
  • 3 tablespoons of olive oil
  • 1 teaspoon of kosher salt
  • Topping: Mixed seeds for sprinkling e.g. pumpkin, sunflower, sesame, chia or poppyseed, flaky salt, etc..

Instructions

  • Put the buckwheat groats and quinoa in a medium bowl and cover with water.  Soak for at least 5-6 hours, ideally overnight. 
  • Preheat your oven to 360 F.  Line a loaf tin with parchment...I recommend a loaf pan on the smaller size vs. a giant one.
  • Gently drain the soaked quinoa and buckwheat (you don't need to get all the liquid out, just do a quick drain through a mesh strainer).
  • Place in a food processor along with the oats, water, flax, pumpkin seeds, baking powder, apple cider vinegar, oil, and salt, and pulse to bring the mix together.  I give it a good blend on low to medium for a few seconds at a time, but you want to keep a bit of texture.  If it seems too dry you can add more water.  You want a thick batter.
  • Pour the batter into your prepared loaf and sprinkle with whatever seeds (or salt) you've decided on.
  • Bake for between 65 and 80 minutes, until the sides have pulled away from the parchment and a skewer comes out clean.  The time will depend on the size of your tin, but for me it's typically between 70-75 minutes. 
  • Let cool for at least 10-15 minutes in the loaf pan, then remove from the tin and place on a wire rack to cool completely.

Notes

  1. This will do well on the counter or wire rack, covered lightly with foil, for a day or two.  Then it may be prone to molding on account of the soaked grains, so I recommend keeping it in the fridge (I wrap mine in foil to keep it from getting stale).  Then I just warm it for a few seconds before eating