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!