High Fibre Buckwheat and Chia Bread

Ingredients:

300ml lukewarm water

1 tsp sugar

1 x 7g yeast sachet

1¾ cups or 210g buckwheat flour

1¾ cups or 210g tapioca flour

2 tsp sea salt flakes

½ tsp xantham gum

2 eggs lightly whisked, room temperature

3 tbsp extra virgin olive oil

1 tsp apple cider vinegar

3 tbsp chia seeds, black or white, plus extra for sprinkling

Method:

Add sugar and yeast to lukewarm water. Whisk together and let it stand for 15 minutes until mixture foams.

Sift flours, salt and xantham gum together in a mixing bowl.

Add chia seeds, eggs, olive oil, vinegar and yeast mixture and beat to combine, scraping down the sides halfway.

Sprinkle chia seeds on base and sides of a 20 x 10cm greased loaf tin to create a seeded crust. Pour batter into tin and sprinkle more chia seeds over the top of the loaf. Cover with cling wrap and allow the bread to rise in a warm place for 1 hour until it doubles in size. Preheat oven to 200°C.

To achieve a golden crust, drizzle dough with olive oil before placing in the hot oven. Bake for 45-50 minutes or until golden and a skewer comes out dry.

Remove from oven and immediately transfer to a wire rack to cool. This helps your crust stay crispy. Cool before slicing.