Buckwheat and Chia Bread

Method

1. Soak: cover the buckwheat with plenty of cold water and soak for at least 6 hours, or overnight. Soak the chia seeds in 250 ml water in a separate bowl at the same time, until they form a thick gel.
2. Rinse: drain the buckwheat into a sieve and rinse well. Don't worry about the slimy texture; this is natural and helps bind the bread.
3. Blend: blend the buckwheat with the chia gel and salt to a thick, slightly textured batter, like porridge. Add a splash of water only if your blender struggles.
4. Ferment: pour into a large bowl, cover with a tea towel and leave in a warm place for 12–24 hours, until it rises a little, looks bubbly and smells pleasantly sour.
5. Bake: heat the oven to 180°C (160°C fan) and line a 900 g (2 lb) loaf tin. Gently pour in the batter (don't stir out the bubbles), sprinkle with seeds and bake for 1 hour 15 minutes–1 hour 30 minutes, until the crust is firm and golden and the base sounds hollow when tapped.
6. Cool: cool completely on a wire rack before slicing (at least 2 hours), or it will be gummy inside.
7. Store: keep wrapped in the fridge for up to 5 days, or slice and freeze.

Why it's good for you: Despite its name, buckwheat isn't related to wheat and is naturally gluten-free. It's rich in magnesium, protein and rutin, a plant compound that supports healthy blood vessels. Fermenting the batter, like sourdough, makes it easier to digest and helps release its minerals. Chia adds omega-3 fats and binds the loaf without eggs.

Good to know: Use raw, pale green buckwheat, not toasted "kasha", which won't ferment or bind. In a cold kitchen, fermentation may take longer.