Giving Buckwheat Seed Bread A Go

In my eternal search for "super foods" that may aid the specific dietary needs of my husband, buckwheat caught my attention.

A little about buckwheat. Buckwheat is a fruit seed with a mild nutty flavour. It service well as an alternative to grain, for those sensitive to protein glutens. Buckwheat is low GI, and a high source of essential minerals and soluble fibre. It has anti-inflammatory and anti-oxidant properties, as well as amino acids that aid in the production of serotonin. Most importantly in for our needs, it is easy to digest, promotes bowel health, and is a high energy food.

In my husband fattening quest, I have had some great success with recipes from the fabulous Sarah Wilson @ I Quit Sugar. The ingredients tick the boxes on our nutrition list and taste good too. I found this super easy Buckwheat & Seed Bread recipe, and ploughed headlong into my first cooking with buckwheat foray.

I had all of the listed ingredients in my pantry, aside from buckwheat. Surprisingly, the buckwheat was easy to find at Woolies, just sitting right there on the shelf right next to the seeds and grains that I regularly purchase. Such is my selective vision!

I followed the recipe instructions exactly, left the dough sitting overnight, and by mid morning was rewarded with a piping hot loaf, identical to the mouth watering image on the website. 

The scent of roasted grains filling the house was an added bonus!

Now for the final test, the taste. Will I make this loaf again?

While this loaf rates high on taste, the idea of a mouth full of seeds did spring to mind. Clearly I was expecting a different texture. It wont be on my "go to" list yet, but I wouldn't rule it out completely. The recipe is a fabulous find if you are looking for a loaf that is barely a bread, and all the way seeds.

My family were happy to eat slices toasted, topped with cream cheese, tomato, and basil. However, the loaf was not devoured, which is my general benchmark for the "go to" list.

So, with my search still in progress, my next loaf will be a Buckwheat & Chia Bread, found on another of my favourite sites, thehealthychef. The ingredients are similar, the main difference being that the buckwheat is blended after the soaking process. Also, less cooking time is required, thus less loss of nutrient value.

Be sure to check back to see how my newest oven adventure turns out.