Buckwheat bread with amaranth

Ingredients for 1 servings:

• 500 g buckwheat flour
• 50 g puffed amaranth
• 50 g pumpkin seeds
• 100 g sunflower seeds
• 2 tsp salt
• 2 tbsp chia seeds
• 450 ml water, lukewarm
• Coconut oil for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

gluten-free and alkaline

First, mix 2 tablespoons of chia seeds with 12 tablespoons of water to make chia gel. Refrigerate for at least half an hour. Stir occasionally so the chia seeds don’t settle to the bottom of the loaf, but combine with the water to form a gel-like mass. The bread can also be baked without the chia gel. However, buckwheat flour, because it has no gluten, results in a slightly crumblier baked result than bread made with regular grains. Adding the chia gel helps the dough hold together better. Now put all the dry ingredients in a mixing bowl and mix, add the chia gel and water, and knead well using the dough hook of a hand mixer or your hands. Grease a small (20 cm) loaf pan with a little coconut oil and pour in the dough. Lightly moisten the surface of the dough, sprinkle with a few pumpkin seeds if desired, and score the bread lengthwise with a knife. Bake at 200 degrees Celsius (convection oven) for about 40-50 minutes.