I ate this bread at a hotel on vacation two years ago, and after carefully analyzing a slice, I guessed what was in it 🙂 and made it at home. I don’t know if the ingredients were different, but I found the flavor I was looking for. Back then, I used rye flour. This time, I changed the rye to buckwheat flour, and my bread is completely gluten-free.

This bread weighs exactly 1 kilo 300 grams. So one slice is almost equal to 3 slices of bread and is very filling. I want to warn you to consume it in moderation 🙂

By the way, besides being gluten-free, this bread is also yeast-free, lactose-free, and even vegan.

Ingredients:

* 1.5 cups buckwheat flour (I use Safran Organic brand because it’s made from raw buckwheat and doesn’t smell) You can use any flour you like. The consistency will change if you use legume flour.

* 1/2 cup gluten-free oatmeal (processed in a food processor)

* 1 cup coarsely chopped walnuts, 1/2 cup hazelnuts, 1/2 cup sunflower seeds, 3 tablespoons pumpkin seeds

* 1/2 cup ground flax seeds

* I usually add 5 dried apricots, blanched in hot water and diced, but I didn’t this time. I think you should add them, it’s delicious! 🙂

* 1 cup water, a pinch of salt

I mixed all the dry ingredients together. I recommend adding the water slowly towards the end. It results in a soft dough that doesn’t stick to your hands. I wet my hands and shaped the dough into loaves on a baking sheet lined with parchment paper.

I baked it in the oven at 180 degrees for about 40 minutes. The glass I used is a classic 200ml water glass. I ate it while spreading some amazing beetroot puree that a friend of mine made. It’s incredibly delicious. This bread will last us all week now 😊