I love the nutty flavor of buckwheat and I can't tell you how excited I am for this pretty pretty healthy bread. It's not pretty, but it is pretty healthy!
This bread totally fits into the 'eat healthy and save money and time' category.
When you are super busy, just don't have time for the bread to proof and rise, still crave for the kind of good bread that satisfy you and fill you up with goodness from the plants. I love bread that provides me energy to complete my extra tasks.
Buckwheat is high in amino acids, fiber, manganese, magnesium, zinc and copper.
Lentil provides potassium, calcium, zinc, niacin and vitamin K, dietary fiber, protein, folate and iron.
Mug bean is another great source of plant protein.
Chan seed has omega-3 fatty acids and contains more calcium and fiber compared to chia seeds.
There's many ways you can adjust this bread as you can see I have shown few different loves here, the difference is processing fully or the opposite. It depends on what you prefer.
1 loaf/1.5 hours
Ingredients
- 150 g whole raw buckwheat groats
- 150 g buckwheat flour
- 1/2 cup mug bean sprouts
- 1/2 cup lentil bean sprouts
- 2 Tbsp chan seed (1/2 cup water to soak chan seeds)
- 3/4 cup water
- 60 ml yogurt (can subsitute with oil)
- 1/2 tsp baking powder
- 1 teaspoon sea salt
- 1/2 lemon
One of the biggest benefits of sprouting grains, beans, legumes, nuts, and seeds is that it helps to decrease the presence of anti-nutrients . Anti-nutrients naturally occurs in plant seeds that interfere with our ability to digest vitamins and minerals within the plants.
Sprouting converts complex proteins into simple amino acids, making them easier on digestion.
Sprouting also increases fiber content.
I promise this bread will never make you feel bloated, so go ahead and sprout!
- Soak lentil and mug beans over night, buckwheat for two hours. Drain the next day and allow to sit until tails appear. This should take about 2-3 days.
- Preheat oven to to 160 C
- Soak chan seeds with water until gel like
- In the food processor, add in lentil, mug beans, buckwheat groats, buckwheat flour, soaked chan seed, water, yogurt, lemon juice, salt, baking powder and process to the consistency you desire.
- Pour into a loaf tin lined with baking paper.
- Bake 1 hour and 15 minutes or until firm to touch.
The bread is slightly moist in the middle and crisp on the outside. Even if it dries up after a few days, it's still delicious toasted. To make the bread finer, just process more. As for me, I love bitting into the slightly "bean" texture of the bread and seeing the cute sprouts. It saves a little effort and time that way too. Do whatever you enjoy, it's your bread!
It's delicious with vegan cheese. The combination of mild nutty flavor and creamy rich cheese.
by Chelsea Riz
