Delicious with hearty soups and stews! Or toast slices and serve with butter and jam for amazing breakfasts…

Serves: 1 loaf Preparation time: 35′ Bakes in: 25′ Ready in: 60′

250ml lukewarm water
50ml semi-skimmed milk, lukewarm
1½ x 7g sachet dried yeast
2 tbsp extra-virgin olive oil
1 tbsp sesame seeds, powdered
1 tbsp flaxseed, powdered
2 tbsp sunflower seeds, powdered
250g gluten-free bread flour + 65g buckwheat
1 tsp golden caster sugar
1 tsp sea salt


Step 1
Preheat oven at 220C. In a bowl mix powdered seeds. Toast in the oven at 150C for 10 minutes.

Step 2
In a second bowl mix water, milk, yeast and sugar. Combine in all flour, toasted seeds and salt until it forms a sticky dough.

Step 3
Place onto a lightly oiled baking tray, cover with a damp tea towel and leave to prove in a warm place for around 30 minutes, or until doubled in size.

Step 4
Once risen, place on the tray, brush with olive oil and bake in the hot oven for around 25 minutes, or until golden and cooked through. Leave to cool slightly on a wire cooling rack, then slice and serve.

Photo Vangelis Paterakis – Food styling: Antonia Kati

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