Sprouted buckwheat bread

with no flour

I started making this bread over ten years ago when I went through a phase of eating super healthy. I then turned it into a small business and sold it to the café I was working for in Auckland. I would sprout the buckwheat in a huge commercial sprouter, and Harry or my brother Fergus would help me starting at 4 in the morning. When I opened my own shop a few years later, I started selling it from there along with my seeded sourdough loaf. I would sprout the buckwheat in large buckets in my little kitchen and make up 40 loaves at a time. This bread is kept in the fridge, and as it cools down, it is easier to slice. It is best to cook 2 loaves at a time as you can also slice and freeze it, and it’s always eaten when toasted. I enjoyed the taste of buckwheat and still enjoy eating it even though I eat normal bread too.

Two days before you want to make the bread, soak the buckwheat in a bowl covered in water.

The next day thoroughly rinse the buckwheat and you’ll see the buckwheat has began to sprout little tails.

This magimix food processor I have had for 15 years. I used to use it in my shop to blend up kilos of buckwheat and cabbages (for sauerkraut) and it has never had an issue even though it’s only the domestic version.

After the linseed and oil is mixed thorough you add enough water until it is porridge consistency

This bread crisps up when toasted. It is best to toast on a flat sandwich press or in a pan like this with a heavier pan on top.

I used to serve this bread at my shop. I love to eat it with avocado, but it’s also great with peanut butter and sprouted mung beans!

Makes 1 loaf

Buckwheat, 500g dried

Coconut oil or olive oil, 3/4 cup or 150g

Ground linseed, 1 cup or 100g

Salt, 9g

Water, 1/2 cup

Two days before you want to make this loaf, soak the buckwheat in a large bowl covered with water overnight. Make sure the buckwheat is completely submerged in the water, as the buckwheat will swell up as it absorbs the water. In the morning, thoroughly rinse the buckwheat by sitting the buckwheat in a colander and rinse it until the water runs clear. Once it is rinsed, put the buckwheat in a container (this time without water) with a lid resting lightly on top and leave to sprout for the day.

The next day, rinse the buckwheat thoroughly again. Now the buckwheat should have sprouted and grown little tails, and it is ready to make the bread.

Put the buckwheat inside a food processor and pulse it a few times to break up the sprouted buckwheat. If you don’t have a food processor, a hand blender should work too.

Melt the coconut oil in a small pot, then pour it into a bowl. Add the ground linseed and salt and stir together until it forms a paste. Pour it over the buckwheat and using a spoon mix together until combined.

Pour half a cup of water over the buckwheat and stir together. The texture of the dough should be the texture of porridge. If it isn’t, add a little more water until it resembles porridge. It will be quite sloppy but this is correct.

Line a loaf tin with baking paper and heat the oven to 170C with a fan. Using your hands, scoop up the dough and put it into the loaf tin. Smooth the surface over with your hands.

Bake for about 1 hour or until the top of the loaf is golden.

Leave to cool in the tin, then transfer to the fridge. Once it has cooled, the oil will solidify again and it will be easier to cut. Carefully slice with a sharp knife and toast well before eating.

It is best to toast in a flat sandwich press or a pan with a heavier pan on top. Be patient and wait until it is well toasted and a golden colour. If you toast it in a normal toaster, it can be tricky to pull out.

Serve with your favourite toppings.