Spicy, grain-free loaf bread

Ingredients for 1 servings:

• 200 ml flaxseed, brown or gold
• 200 ml buckwheat
• 200 ml dried chickpeas
• 200 ml almonds, with or without skin
• 1 tbsp salt (rock)
• 1 tbsp rosemary (needles)
• ½ tbsp caraway seeds
• 4 tbsp walnut oil
• 600 ml water, warm

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours

The quantities are deliberately given in ml, as for simplicity’s sake I measured the basic ingredients in a container of the same size, as in the cup recipes. It’s important that all the basic ingredients are measured unground, otherwise neither the total amount nor the ratio will be correct. But of course you can experiment with this. Preheat the oven to 175°C. Finely grind 200 ml of flaxseed and let it swell in about 400 ml of warm water in a large bowl. Meanwhile, grind 200 ml of buckwheat and add it, stir, adding a little more warm water if necessary. There should be enough moisture in the mixture for further swelling. Grind the salt with the rosemary and caraway seeds, then grind this mixture together with 200 ml of dried chickpeas. This ensures an even distribution of the spices. Pour the resulting flour into the bowl and mix everything well. Grind 200 ml of almonds and add them. When mixing, add just enough water so that all the ingredients are incorporated and nothing is left as fine crumbs. Do not add too much water, otherwise the bread will become sticky. The amount of water needed also depends on the fineness of the grinding; I needed just under 600 ml of water for a fine grind. Stir well; the optimal consistency is just not fine crumbs, but loosely held together in larger clumps. Drizzle 4 tablespoons of walnut oil over the dough and mix thoroughly. Do not knead, but mix using a large whisk, for example. Pour the mixture into a loaf pan. Fill without making large holes, but do not apply too much pressure, otherwise the mixture will solidify too much. Place in the center of the oven at 175°C with bottom heat. After 60 minutes, increase the top heat and test for doneness after a further 30 minutes. Bake for longer depending on the shape of the dough and therefore the height of the bread. My bread is about 5 cm high and baked for a total of 1 hour and 40 minutes.