Whole-Grain Buckwheat & Chia Banana Bread
Ingredients for Romertoph: Baker’s% Cost
52g chia seeds 10% .52
270g water for chia seeds 52%
104g water for Durum wheat 52%
1 ¾ cup (320g) buckwheat groats, soaked in water for 2 hours, then drained
and rinsed 62% $1.92
1 ¼ cup (200g) Whole Wheat Durum Flour 39% $1.00
2+ heaping teaspoons (8g) cinnamon 1.4% $.48
32g chocolate morsels 6% $.32
94g liquid coconut oil 18% $.32
94g coconut sugar 18% $.83
11g instant yeast 2% $.15
11g salt 2% $.057
5 large bananas (514g) + 1 for decoration 99% $1.50
Ingredients for 9x5 bread pan:
42g chia seeds 10% $.42
1 egg (or use as substitute for chia) $.27
216g water for chia seeds 52%
84g water for Durum wheat 52%
256g buckwheat groats, soaked in water for 2 hours, then drained and rinsed 62% $1.54
160g Whole Wheat Durum Flour 39% $.50
2 heaping teaspoons (6g) cinnamon 1.4% $.36
25g chocolate morsels 6% $.25
75g liquid coconut oil 18% $.26
75g coconut sugar 18% $.67
75g cane sugar (or use as substitute for coconut sugar) 18% $.09
¼ cup (28g) chopped walnuts (use as an additional item) $.386
9g instant yeast 2% $.12
9g salt 2% $.046
4 large ripe bananas (410g) + 1 for decoration 99% $1.50
Whisk the chia seeds and water together in a bowl. Set aside to “gel” for about 20 minutes.
Place the chia seeds, buckwheat groats, cinnamon, coconut oil, sugar, chocolate, bananas and salt together in a food processor. Blend for 1 to 2 minutes until everything is well combined.
Pour into bowl add flour and the yeast then mix.
Spoon the batter evenly into a parchment lined 9x5 loaf pan, add the banana for interior decoration in the middle of the pour. Let rise.
Preheat oven to 320F and bake for 1 hour and 15 minutes until bread is firm to the touch.
Remove from oven and let cool for 15 minutes before removing from the pan and then allowing to cool completely on a wire rack.
Store in an air tight container in cooler for up to a week.