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Buckwheat Olive Bread

November 18, 2018

 

 

 

 

So I am a massive bread lover but sometimes feel that I could do with something that feels a little lighter. Not only this, but finding good quality bread that doesn't contain lots of crappy ingredients  and cost a fortune is difficult. S0, I started experimenting with making my own. This bread is vegan, gluten and yeast free so is easy on the tum.

 

You will need:

400g of Buckwheat flour

400ml of warm water

1 tsp of sea salt

1 tsp of baking powder

1 tbsp of mixed herbs

2 tbsp. of olive or rapeseed oil

1 lemon zest (use the leftover lemon for tea)

a handful of olives &/or sundried tomatoes (chopped)

2 tbsp of seeds

a chia or flaxseed egg ( 2 tbsp. of chia/flaxseed plus 4 tbsp. of warm water)

 

Equipment:

1 mixing bowl

1 jug

1 fork

1 small bread tin

1 grater

bleach free baking paper (or oil the tin thoroughly)

 

 

Method:

Preheat the oven 180c fan or equivalent

Start by making your chia/flaxseed egg in a small ramekin and leave to one side

Pour all of your dry ingredients into your bowl and combine thoroughly

Mix in your olives and lemon zest and then add your water and oil and combine thoroughly

Line you baking tray, pour in the mix and top with seeds

Bake for approx. 50 minutes

 

I usually top mine with tahini, homemade hummus for a quick snack or if I have a bit of extra time smashed lemony avo, tomato or chickpea scramble 

 

 

 

 

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