Did you know that 60% of flours sold are partly oxidized and rancid? This easy bread is healthy, convenient, and delicious! No flour, yeast or kneading required. Just blend, bake and enjoy! Made of buckwheat, barley, chia, eggs. Slice it, toast it, and oh my, it tastes wonderful! Try it with Instant Apple Butter, Pumpkin Honey Butter, Coconut Cream Cheese, or Avocado Pesto! It’s loaded with whole-food nutrition, protein and omega-3’s.
When you soak seeds overnight, they begin to sprout and they wake up! Sprouted seeds are higher in life force and protein, lower in carbs, easier to digest. My grandmother didn’t have a blender, so she used flour to make bread. However now that we have blenders, we can make bread with fresh living ingredients! What a concept! Blending the soaked seeds breaks them down into a soft porridge. That’s why this old-world bread is an amazing discovery, a boon for health in modern times. Optional pumpkin seeds add crunchy texture and delicious flavor. You can slice and freeze this bread up to 3 months with parchment paper between the slices. Just pull out a slice when you need one. Makes a 9 x 5 loaf pan of bread.
Yes, all nuts and seeds tend to oxidize after they are ground. That’s why our great grandmothers stored whole grains, not flour. They had their flour ground only as needed. Nowadays we think we can keep flour for years, so it is an often overlooked source of rancid fat. Last week I had to throw away several pounds of expensive almond meal, because it clearly smelled rancid. Old, rancid flours lose their vitamin content. Even worse, oxidation creates toxic compounds in flours that are linked to inflammation, cancer, accelerated aging, neurological disorders, and heart disease. Since light and heat can start the oxidative process, always store flours in the refrigerator or a cold, dark place far away from sources of heat. Flours are date-stamped, and this supposedly protects our health. However it is unreliable as the oxidation speed may vary depending on where the grain is stored, at what temperature, and if it is exposed to light.
- 4 large eggs at room temperature 220g out of the shell
- 1 1/4 cups (230 g) raw whole grain. I used half barley and half raw buckwheat groats (not roasted buckwheat), soaked 8 - 12 hours and very well drained
- 3 tablespoons unfiltered apple cider vinegar
- 6 tablespoons olive or coconut oil, melted but not hot
- 1 1/2 teaspoons unprocessed salt
- 3 tablespoons raw honey
- 1/2 cup (84 g) chia seeds. I used black chia in the photo. For lighter-colored bread, use white chia seeds.
- 1 1/2 tablespoons fennel seed, coarsely ground
- 1 teaspoon baking soda
- 1 tablespoon nutritional yeast (optional buttery flavor)
- 2/3 cup whole pumpkin seeds (for optional crunchy texture)
- Preheat oven to 350º F. Line a 9 x 5 loaf pan with parchment paper so it hangs over the sides like handles. I secure it with photo clips.
- In any blender, add the eggs and soaked seeds or grain, very well drained. Blend until it is almost liquefied and fairly smooth.
- To the blender, add vinegar, oil, salt, and honey. Blend well.
- Add chia seeds and fennel, and the mixture will begin to thicken. Mix well.
- To the mixture in the blender, add soda, nutritional yeast, and pumpkin seeds, Mix very briefly so the pumpkin seeds will stay in big chunks. Pour into the pan quickly (the rising action has started).
- Bake a 9 x 5 pan 40 to 45 minutes. Remove from the oven and allow to cool 20 minutes. Slice and enjoy.