Description

This dense, dark, and deeply nutty loaf is the epitome of wholesome, hearty baking. By relying on a robust base of buckwheat and a medley of toasted seeds rather than refined wheat, this bread offers a satisfying chew and a rich, earthy flavor profile that pairs perfectly with both savory avocado toast and sweet almond butter spreads. It is naturally high in fiber and protein with no refined sugars, making it a sustaining choice for steady energy throughout the day.

Ingredients

Scale

Wet Ingredients

1 1/2 cups water (room temperature)
3 tablespoons avocado oil (plus extra for greasing)
1 tablespoon pure maple syrup
1 1/2 teaspoons apple cider vinegar

Dry Base & Seasonings

1 heaped cup buckwheat flour (approx. 140g)
2 tablespoons ground chia seeds (or ground flaxseed meal)
1 teaspoon fine sea salt
3/4 teaspoon baking soda
1 teaspoon caraway seeds (optional, for aromatic depth)

Whole Seeds & Nuts

1/2 cup raw almonds (roughly chopped)
1/2 cup raw pumpkin seeds (pepitas)
1/2 cup raw sunflower seeds
1/4 cup whole golden flax seeds
1/4 cup sesame seeds
3 tablespoons hemp hearts (shelled hemp seeds)

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Instructions

Toast the Nuts and Seeds: Preheat a skillet over medium heat. Add the almonds, pumpkin seeds, and sunflower seeds. Toast, stirring frequently, for 3–5 minutes until they become fragrant and lightly golden. Remove from heat immediately and set aside to cool completely to ensure they don’t cook the batter prematurely.
Prepare the Pan: Preheat your oven to 325°F (165°C). Generously grease a standard 9×5-inch loaf pan with avocado oil and line it with parchment paper, leaving some overhang on the sides for easy removal.
Mix the Dry Ingredients: In a large mixing bowl, whisk together the buckwheat flour, ground chia seeds (or flax meal), baking soda, sea salt, caraway seeds (if using), whole flax seeds, sesame seeds, and hemp hearts. Stir in the cooled toasted nut mixture until evenly distributed.
Combine with Liquids: In a separate medium bowl or measuring jug, whisk together the water, avocado oil, maple syrup, and apple cider vinegar. Pour the wet mixture into the dry bowl.
Rest the Batter: Stir well with a sturdy spatula until no dry pockets remain. Let the batter sit undisturbed on the counter for at least 30 minutes. This essential step allows the ground seeds and buckwheat to absorb the liquid and activate the binding properties (gelatinization), ensuring the loaf holds its shape without eggs or gluten.
Bake: Pour the thickened batter into the prepared loaf pan, smoothing the top with a wet spatula. Bake on the center rack for 60 to 70 minutes. The loaf is done when it feels firm to the touch and a skewer inserted into the center comes out clean.
Cool: Remove from the oven and let the bread cool in the pan for 10 minutes. Lift it out using the parchment paper and transfer to a wire rack. Allow the loaf to cool completely (at least 2 hours) before slicing with a serrated knife to ensure the perfect texture.

Notes

Storage: Store the bread in an airtight container at room temperature for up to 3 days, or slice and freeze for up to 3 months. To serve from frozen, pop a slice directly into the toaster.
Buckwheat Note: Despite the name, buckwheat is a fruit seed related to rhubarb, not wheat. Ensure your flour is labeled “certified gluten-free” if you have severe sensitivity to trace cross-contamination.
Allergy Warning: Contains Tree Nuts (Almonds) and Sesame.

For Those Monitoring Blood Sugar:

This bread is rich in healthy fats and dietary fiber, which slows digestion. For a balanced effect, consider enjoying a single slice paired with a lean protein (like turkey or smoked salmon) or healthy fat (like mashed avocado) to support steady glucose levels.

Baker’s Customizations:

Mediterranean Twist: Fold in 2 tablespoons of chopped Kalamata olives and a teaspoon of dried rosemary for a savory, herb-forward loaf.
Breakfast Crunch: Add a dash of cinnamon and swap the caraway seeds for chopped pecans to create a warm, breakfast-style toast base.
Seed Topping: Before baking, brush the top lightly with water and sprinkle with extra sesame and poppy seeds for a bakery-style crust.

Disclaimer: Nutritional values are estimates based on standard ingredients. Consult your healthcare provider for personal dietary advice.