Makes 1 900g (2 lb) loaf of bread
For the bread:
150g buckwheat flour
2 tsp gluten free baking powder
50g nuts - any type, or mixed
100g large seeds eg sunflower, pumpkin
40g small seeds eg linseed, sesame
50g ground flaxseed
40g chia seeds
1 tsp salt
50ml rapeseed (or alternative) oil
1 tbsp honey (runny honey, or gently melt hard honey)
2 tsp apple cider vinegar
Gathered Botanicals Rhubarb Jelly
The bread mixture is prepared then left to sit for an hour – turn on the oven to heat towards the end of the hour, just before cooking.
Begin by gently toasting the nuts in a dry frying pan for a couple of minutes over a medium heat until starting to turn golden. Remove from heat, allow to cool then roughly chop.
Then place the larger seeds (e.g. sunflower and pumpkin) in the dry frying pan and cook again until starting to turn golden and making a ‘popping’ noise. Remove from heat and set aside to cool.
In a large mixing bowl place the buckwheat flour, baking powder, salt, small seeds, flaxseed and chia seeds. Add the chopped nuts and most of the toasted seeds (setting a small handful aside to sprinkle on top of the loaf).
In a separate jug combine the rapeseed oil, honey, water and apple cider vinegar. Stir gently then pour into the bowl, mix well to thoroughly combine all ingredients.
Place a plate over the bowl and leave to sit for an hour.
Approx 10 minutes before the hour is up, heat the oven to 150 °C. Prepare your loaf tin with parchment paper on the bottom, and oil the sides.
When the bread batter is ready, pour into the loaf tin and even it up using the back of a spoon. Sprinkle the remaining seeds on top.
Place in the oven for approx. 1 hour, checking during cooking. It is ready when the top of the loaf begins to turn golden in colour and a skewer comes out clean.
When the loaf has been removed from the oven, run a knife around the edge of the loaf tin to check the sides are released and leave to sit for a few minutes before turning out onto a wire rack.
Leave to cool completely before cutting the loaf.
Words by Tia Tamblyn | Art Direction Becca Stuart | Images by John Hersey