Buckwheat and Chia Bread (vegan, paleo)

gluten free vegan paleo chia bread
gluten free vegan paleo chia bread

The net is swarming with recipes for “paleo bread” these days, which is great. After all, it’s good to know you can get on with your life even if – for medical or lifestyle reasons – you don’t eat “regular” bread. And let’s admit it, we all like bread, at least now and again, even the paleo police!

The thing about “paleo bread” is that it usually contains a bucke load of eggs – hey, don’t get me wrong! I loooove eggs – poached with smoked salmon and avocado smash. Not as an ingredient in bread. I’ve seen paleo bread recipes calling for as much as six eggs. Six! That’s cake. It’s not bread. I wanted bread! (Using six eggs in a recipe is darn expensive too, but that’s another story.)

The solution – chia seeds! The “chia gel” made of chia seeds with the triple amount of water is a perfect (and cost-effective) way to replace whole eggs. It also means you can meet your vegan friends and enjoy some nice bread together.

While in theory, you can always replace egg with chia gel, it works especially well in this recipe. The nutty flavours of besan flour and buckwheat flour complement the chia seeds well. This bread is perfect as an accompaniment for light savoury dishes such as soups and salads, and it is also amazingly good on its own or dipped in olive oil.

The best thing about this bread is that it is easy as, and in just a little more than an hour (the majority of which spent on waiting) you can enjoy delicious bread!

Makes one loaf

1 pint (473ml) filted water
2 tbsp extra virgin olive oil
2 tbsp organic apple cider vinegar
Chia gel, made of 3 heaped tbsp chia seeds, dissolved in nine tbsp filtered water
125g besan flour
125g arrowroot
125g potato starch
100g brown rice flour
50g buckwheat flour
3 tsp sea salt
1 tbsp raw sugar
1 tbsp dried yeast

Preheat oven to 180 °C. Mix together the wet ingredients in one bowl, and the dry ingredients in another. Mix the wet to the dry ingredients and mix for 2 minutes on low.

Pour the dough in a prepared loaf tin. Cover with a clean cloth and let stand in a warm place for half an hour, and then bake for another half hour: Place on the medium rack and place an empty baking dish with icecubes on the lower rack (this step is not necessary but helps to achieve a crust). Quickly close the oven door and bake for 30-45 minutes or until the bread sounds hollow when knocking on it (this will depend on your oven, the time of year, temperature, humidity, and even the altitude of your home!).


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