Activated Buckwheat Bread
Ingredients:
450g plain buckwheat groats, soaked in water with 1 tsp of vinegar overnight, then drained and rinsed
80g chia seeds soaked for at least 4 hrs in around 300ml of whey (or water with a squeeze of lemon or vinegar)
40-60g of fat (coconut oil, ghee or butter), melted
½ tsp salt
½ tsp baking soda
2 tbs caraway or fennel seed
Combine all the ingredients except 1 tbs caraway seeds and mix them gently to get a cake-like batter – you want most of the buckwheat groats to remain whole (if you have Thermomix, mix on reverse).
Pour into your bread pan lined with baking paper, sprinkle with extra caraway seeds and some salt and bake at 180 degrees for 1hr or until firm and crispy on the outside.
Keep in the fridge for up to a week.
TIPS:
For even more nutritious loaf, after soaking buckwheat groats, rinse them and sprout for 2 days (I leave them in a colander in a warm place, and rinse couple of times per day)
If you prefer low temperature baking, bake at 120C for 3 hrs.
You can substitute buckwheat with quinoa, millet or teff.