Quadruple Hemp and Buckwheat Seed Bread

Bread is currently so in fashion again that baking supplies could soon become more valuable than gasoline. Carbs be damned, the keto diet trend shall be on hold until 2021 when the daily uniform is no longer sweatpants.

I too jumped on the bandwagon of bread making while in isolation although I will be the first to tell you that the bread I made is nothing like wheat flour bread. Its hearty, crunchy, chewy goodness sticks to the ribs and provides energy for hours.

It’s gluten free. Because my digestive system does not tolerate gluten. I used a sprouted buckwheat flour and mixed it with a little cassava flour to give it some chewy texture alongside the heartiness of buckwheat. This combo provides protein, fiber, and hours of energy.

It’s yeast free. Mix and bake, you’ll have fresh bread in less than an hour.

It’s dairy free. Because I don’t eat dairy. I used hemp milk as a liquid. You could likely use any liquid in a pinch.

It’s egg free. Because eggs are in short supply for some and not an acceptable food for others. Using chia seeds soaked in a little liquid acts as a binder and provides a slow release of energy for hours.

This bread contains four kinds of hemp. Because I put hemp into everything. Hemp protein powder, hemp seeds, hemp seed oil, and hemp seed milk. Hemp is a fantastic source of energy that is rich in fiber and protein and essential fatty acids that are easy to digest.

I share the following recipe with love. Something to nourish your body which includes your brain.

Pre-baked

The Quadruple Hemp and Buckwheat Seed Bread

  • 2C sprouted buckwheat flour
  • 1/3C cassava flour
  • 1t xanthan gum (optional, it helps act as a binder.)
  • 3t baking powder
  • 1.5t salt
  • 4T hemp protein powder
  • 1/3C hemp seeds
  • 1C hemp milk
  • 1/4C water
  • 4T hempseed oil
  • 1t apple cider vinegar
  • 1/3C mixed seeds (pumpkin, sunflower, sesame)
  • 2.5T chia seeds mixed with 5T water
  1. Wash your hands.
  2. Mix chia seeds with water and once seeds have become a gel (about 5 minutes) combine with all wet ingredients.
  3. In a separate bowl, mix all dry ingredients.
  4. Combine wet ingredients into dry mixture and stir until fully combined.
  5. Press mixture into a parchment paper lined or silicone bread pan.
  6. Bake at 375F for 40 minutes until it is brown on top and the knife comes out clean when you stick it in the center.

If you happen to start cutting into it and the center is too soft, put it back in the oven for another 5-10 minutes.

Consider adding fresh herbs and garlic or cinnamon and raisins to mix things up.

If you don’t plan on eating the whole thing in a few days, slice it up and freeze it.

Take care.

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