Buckwheat and Quinoa Bread

Buckwheat and Quinoa Bread

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A combo of interesting flours goes into this hearty and satiating loaf! The Buckwheat and Quinoa Bread is a healthy, gluten-free and multi-grain bread with a nice crust and dense mealy texture that’s wonderful to bite into.

The dough is a bit sticky but work on it deftly and you will end up with an awesome loaf. You can toast the bread on a tava and serve it with butter, peanut butter or your favourite spread.

It lasts in the fridge in an airtight container for 4 days. You can also try your hand at making other breads like the Multigrain Bread or Almond Flax Bread with Eggs.

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Buckwheat and Quinoa Bread recipe - How to make Buckwheat and Quinoa Bread

Preparation Time:    Baking time:  50 minutes   Baking temperature:  180°C (360°F)   Cooking Time:    Total Time:     Makes 1 loaf ( 8 slices) (8 slice )
Show me for loaf ( 8 slices)

  1. Combine the flaxseed powder and ½ cup of warm water in a deep bowl and mix well with a whisk for 2 minutes. Keep aside.
  2. Combine the yeast, sugar and 2 tbsp of warm water in a small bowl and mix well. Cover with a lid and keep aside for 10 minutes.
  3. Combine the buckwheat flour, quinoa flour, rice flour, cornflour, arrowroot flour, flaxseed-water mixture, yeast-sugar mixture and salt in a deep bowl and knead it into soft dough using enough warm water.
  4. Place the dough in a greased bread tin of 175 mm. X 25 mm (7" x 3") tin sprinkle the flaxseeds and buckwheat evenly over it.
  5. Cover the tin with a damp muslin cloth and keep it aside for 45 minutes.
  6. Bake it in a pre-heated at 180°c (360°f) for 45 minutes.
  7. Cool it slightly, demould using a butter knife and cut it into slices using a sharp bread knife.
  8. Serve immediately or store in an air-tight container and use as required.

Nutrient values (Abbrv) per slice
Energy151 cal
Protein4.5 g
Carbohydrates28.4 g
Fiber3.2 g
Fat2.8 g
Cholesterol0 mg
Sodium342.2 mg

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Buckwheat and Quinoa Bread
 on 18 May 18 06:07 PM

Made it for a Sunday brunch at home and ate it with almond butter. It tasted so delicious and got over in no time. Made another batch on the same evening and stored it in the refrigerator. Thanks for the recipe.