Whole-Grain Buckwheat & Chia Bread
Ingredients for Romertoph:
52g chia seeds 10%
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 ¼ cup (200g) Whole Wheat Durum Flour 39%
21g flax seeds 4%
47g sunflower seeds 9%
73g olive oil 14%
52g Maple syrup 10%
11g instant yeast 2%
11g salt 2%
Modified Ingredients for 9x5 bread pan (20% less:
42g chia seeds 10%
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%
160g Whole Wheat Durum Flour 39%
17g flax seeds 4%
38g sunflower seeds 9%
58g olive oil 14%
42g Maple syrup 10%
9g instant yeast 2%
9g salt 2%
Whisk the chia seeds and water together in a bowl. Set aside to “gel” for about 20 minutes.
Place the chia seeds, buckwheat groats, flax seeds, sunflower seeds, olive oil, maple syrup 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. Let rise.
Spoon the batter evenly into a parchment lined 8x4 loaf pan.
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.
Recipe was modified to add the whole wheat flour and yeast to assist in rise.