Preparation

Binder Option 1

• Place the flax, sunflower and pumpkin seeds in a small bowl and cover with enough water. You want the water to rise about a third to a half of an inch above the seeds.
• Let them soak overnight or for at least 6-8 hours. If there’s still water left, don’t worry.
• In a small food processor or blender, blend the seeds until they start to stick together (see video). You can absolutely leave half of the seeds chunky. As long as you get that creamy, sticky texture, it’s fine!
• You may need to add some water to achieve the right consistency.

Binder Option 2

• Choose either chia seeds, psyllium husk or flaxseed meal. Mix the chia seeds or psyllium husk with 1 cup of water, and the ground flax seeds with ¾ cup of water.

  Flax seed meal and psyllium husk will gel pretty much right away. You only need to wait for a minute or two.

  Chia seeds will need to soak for about 15-20 minutes until all the water is soaked up. Occasionally, stir the chia seeds to avoid clustering.

How to Make the Bread

• Preheat the oven to 175 °C / 350 °F and line a loaf tin with parchment paper, if you like. The bread can be removed easily if using a non-stick pan, too.
• In a large bowl, combine the dry ingredients (buckwheat flour, starch (if using), baking powder and salt) first. Then add the wet ingredients (water, vegetable oil, your choice of binder (prepared as described above) and apple cider vinegar).

  I recommend adding the water little by little. Add 1 cup / 250 ml first, and then add more if needed. The amounts can vary a lot depending on the flour brand you use and which binder!
• Mix the ingredients well until you achieve a sticky bread dough. Pour the dough into your prepared loaf pan.

  Sprinkle with seeds, if you like, and with some water. The water will create a crustier crust ;). I also like to cut the top with a knife (about half an inch deep) in the middle, so the crust opens neatly in the centre.
• Place the bread in the centre of your preheated oven and bake for 50 minutes to 1 hour. When done, the top should be crusty and when you knock on the bread, it should sound hollow.
• Remove the bread from the pan and allow it to cool on a cooling rack for a while. You can absolutely enjoy this bread warm and fresh out of the oven.