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High Fibre Bread

Posted on 9th June 2018



400g whole buckwheat

80g whole flaxseeds/linseeds

80ml olive oil

150ml filtered water x 2

2 tsp gluten free baking powder

sea salt to taste



Rinse the buckwheat, then cover in filtered water and souk for at least 2.5 hours.

Soak flaxseeds/linseeds for at least one hour in 150ml filtered water.

Pre-heat the oven to 165 degrees Celsius.

Drain the buckwheat, but do not rinse.

Stir the flaxseeds/linseed.

Spoon the buckwheat and flaxseed/linseed into a bowl, then add the rest of the ingredients.

Blend until to desired consistency – I like to keep some of it not blended, because of the added crunch so it’s up to you.

Pour mixture into a loaf tin, lined with parchment paper.

Bake for 1 hour and 40 minutes, leave to cool on a cooling rack.

Great for sandwiches, toast or dipped into soup.