Delicious Gluten-Free Buckwheat and Millet Bread
Ingredients1 h 15 m servings 99 cals
- Preheat oven to 450 degrees F (230 degrees C). Generously grease a loaf pan with butter.
- Grind buckwheat and millet in a food processor until very fine. Add sunflower seeds, chia seeds, baking soda, and salt; pulse in the processor until incorporated. With the processor on, slowly pour buttermilk into buckwheat mixture until a thick dough forms. Stir prunes into dough, transfer dough to prepared loaf pan, and cover the loaf pan with parchment paper.
- Bake in the preheated oven for 15 minutes. Reduce oven temperature to 390 degrees F (199 degrees C), remove parchment paper from the loaf pan, and continue baking until bread is crusty but still soft on the inside, about 45 minutes more.
Per Serving: 99 calories; 1.8 g fat; 18.2 g carbohydrates; 3.7 g protein; 1 mg cholesterol; 145 mg sodium. Full nutrition
ReviewsRead all reviews 3
I rated it five stars as a great base recipe, though I did make a couple of substitutions based on what I had on hand,it still turned out wonderfully. Firstly, I had no Chia seeds. Since I assum...
Made this recipe last night. It was DELISH! I only used half the buttermilk, but there you have it. It popped it in the oven on a cookie sheet as a round loaf with a criss cross hatch , did 450 ...