Okay, bread lovers, gather 'round! I've been on a mission lately to ditch the same old breakfast routine, and let me tell you, it's been a delicious adventure. Forget those boring bagels and predictable porridge – I've baked a super seedy, slightly sweet loaf that's so good, it's practically begging to be eaten.
This isn't just any bread; it's a celebration of all things seedy, nutty, and naturally wonderful. Think of it as a hug in bread form, inspired by the dark, dense loaves my Polish grandma used to bring home from her favorite Krakow bakery. It was always packed with nuts, slightly sweet with honey, and absolutely irresistible.
And guess what? This recipe is laughably easy. No yeast, no kneading, no fancy proofing – just mix, stir, and bake! Thanks to the magic of buckwheat flour, it's naturally gluten-free, and ground flax seeds act as the perfect binder, so you won't need any of those mysterious gums. If you can stir a few things in a bowl, you can make this bread – promise!
While toasting the nuts and seeds isn't mandatory, I highly recommend it. It adds a depth of flavor that elevates this loaf from delicious to divine. Plus, it's a great excuse to get your kitchen smelling like a nutty, seedy heaven.
This bread is begging to be loaded up with delicious toppings. In my native Poland, open-faced sandwiches are a way of life, so whether you're in the mood for sweet or savory, this bread has you covered. I've got a mental list of at least a dozen different combinations I can't wait to try. And the best part? It's all healthy and nutritious! So lets get baking.
Ingredients:
Dry Ingredients
- 140g (1 heaped cup) buckwheat flour
- ¾ tsp baking soda
- 1 tsp fine salt
- 2 tbsp ground chia or flax seeds
- 85g (heaped ½ cup) almonds, walnuts or hazelnuts
- 40g (¼ cup) flax seeds, plus extra for decoration
- 35g (¼ cup) sesame seeds, plus extra for decoration
- 65g (½ cup) pumpkin seeds, plus extra for decoration
- 70g (½ cup) sunflower seeds, plus extra for decoration
- 30g (¼ cup) dried cranberries, dates, prunes or apricots
- Optional: ground cinnamon, ginger, nutmeg, cloves
Wet Ingredients
- 45ml (3 tbsp) olive oil, plus extra for greasing
- 15ml (1 tbsp) maple syrup
- 1½ tsp apple cider vinegar or lemon juice
- 360ml (1½ cups) water
Instructions:
- Preheat your oven to 150°C (300°F) fan-forced or 170°C (340°F) regular. Grease a 1kg (2lb) baking tin and line it with baking paper.
- In a large bowl, mix the first four dry ingredients. Set aside.
- Heat a medium-sized pan on low-medium heat. Add almonds and dry roast until fragrant and lightly browned, stirring frequently. Transfer to a chopping board. Add pumpkin and sunflower seeds and dry roast until fragrant, also stirring frequently.
- Chop toasted almonds roughly and chop any dates, prunes, or apricots into smaller pieces.
- In a small bowl, combine all the wet ingredients.
- Add cooled-down nuts, seeds, and dried fruit to the dry ingredients.
- Stir the wet ingredients into the dry ones and mix well. Let the batter rest for 30-60 minutes to allow the chia or flax seeds to activate.
- Pour the batter into the prepared tin and decorate with extra seeds. Bake for 60 minutes or until a skewer comes out clean. Let cool completely before cutting.
Tips & Tricks for the Best Bread:
- Buckwheat Flour: It's naturally gluten-free but make sure you buy certified gluten-free flour if you have a severe gluten intolerance.
- Baking Soda: Not baking powder!
- Spices: If you plan to use sweet toppings add some ground spices to taste.
- Savoury Twist: For a savoury take, try adding nigella seeds on top and olives as a substitute for the dried fruit.
So, there you have it. A loaf of bread that’s as good for your body as it is for your soul. Time to get baking and share the love (or keep it all for yourself, I won't judge!).
Happy Baking!