So this one is, in my opinion one of the very best breads I have ever tasted. And I’m German! And David is French- and he agrees. So that says a lot coming from the bread countries of the world.
I like the sour flavour (like sour dough) so I tend to ferment my grains for longer than maybe other people. In the cooler months I would probably ferment for up to 4 days, in summer 2-3 days.
When I lift the lid and get a nice sour smell I know the grains are ready. Sometimes there is a little white ‘foam’ on top of the water. Don’t be afraid that they have gone off- just like sauerkraut, this is a natural way to ferment. Just ensure the grains are always under water and you’re save. Simply skim the foam off the surface.
You will need a food processor for this recipe and some patience. But trust me, the end result is very well worth it!
- 180 g buckwheat
- 180 g quinoa
- 180g millet
- 80g chia seeds
- herbs & spices of your choice
- add a mix of sunflower seeds, sesame and other nuts you enjoy to equal 100g
- filtered water
- splash of Apple Cider Vinegar
In a large bowl mix the 3 grains and cover with filtered water. Add vinegar and salt and cover with a lid or plate.
Let sit for up to 4 days, checking daily to ensure the grains are still covered with water.
The night before you make the bread, mix the nuts & seeds and also cover with water in a bowl. Let soak over night.
When you’re ready to make the bread, pre-heat the oven to 120 degrees. Line a rectangular baking tin with baking paper.
Then strain the grains and give a quick rinse (not too thoroughly). Add 100ml of water in your food processor and drizzle in the chia seeds as you pulse the machine. This just makes sure the chia is well incorporated in the water.
Then slowly add the grains and strained seed mix as you keep pulsing. Add salt and herbs to taste. Once you’ve added all the ingredients open the lid and check the mixture. You’re aiming for a sloppy, porridge-like consistency. If it’s too runny add more chia and if it’s too firm add a little more water.
Make sure you don’t over-mix the batter as it’ll make the bread harder in the end.
Pour the mix into the tin and even out with a spatula. Place the tin into the oven and bake for around 2 hours or until an inserted skewer comes out clean.
Take it out of the oven when ready and take out of the tin immediately, let it cool on a wire rack and wait to cut it until it is cooled completely (waiting is the hard part).
Best enjoyed with some butter or avocado and kraut, sprinkled with some salt flakes. Heaven!
This bread will keep in the fridge for about a week (but you will be lucky if it survives the day).