Buckwheat Chia Bread

This pregnancy has made me crave all the bread - I've eaten Ezekiel Breads in every variety, San Alvarado Bakery Bagels, whole wheat pitas and tons of delicious challah bread. With less than 6 weeks to go though, my minds been thinking a lot about post- baby. Once there's no one to blame for the cravings and aversions, I want to go back to making some of my favorite homemade recipes. I don't want to stay in a permanent buy everything from Whole Foods state, if you know what I mean! So I woke up early (because third trimester sleep sucks anyway) and soaked my buckwheat. I didn't make this recipe since before the summer which is SO SILLY because even though baking bread sounds scary and labor intensive, all I do is soak the buckwheat, blend with some other ingredients, pour into a loaf pan and bake! I made a double batch to tide me over until the baby comes around (maybe, I ate 2 slices already).

Adapted From Healthychef.com

Buckwheat Chia Loaf Bread

Makes 1 loaf (10-12 slices)

1 3/4 cups whole raw buckwheat groats

1/4 cup whole chia seed

1 cup water (use half to soak chia seeds and the other half to combine in the blender)

1/4 cup olive oil

1/2 teaspoon baking soda

1 tbsp kosher salt (less if you don't like it salty)

2 tbsp lemon juice

Preheat oven to 350. Soak buckwheat in plenty of cold waterer 2 hours until softened. Soak chia seeds in 1/2c cold water until gel (at least 30 minutes). Drain buckwheat and rinse through a fine sieve. Dry buckwheat a few minutes. Place the buckwheat in a blender and add the chia mixture, water, oil baking soda, salt and lemon juice. Blend well, until ingredients are all incorporated. Pour into a parchment lined loaf pan. Bake between an hour and a hour ten minutes until the middle is firm.

This is what raw white buckwheat groats look like. Do not confuse it with toasted kasha.

This is what the batter consistency comes out looking like before it bakes:

I also made some rolls (I baked these in silicone molds) and sliced up the loaf for the freezer.