Ingredients
Makes 1 large loaf
TO SERVE (optional)
Method
- If you are not using buckwheat that is already activated, soak the buckwheat in water for at least 10 minutes. Drain and rinse well.If using activated buckwheat, skip this step.
- Preheat the oven to 200°C conventional or 180°C fan forced. Line a loaf tin with baking paper.
- In a large bowl, combine the dry ingredients and mix well.
- In a small bowl or jug, stir the maple syrup and warm water together. Then stir the wet ingredients through the dry ingredients until evenly combined.
- Pour the batter into the loaf tin, spreading it evenly with a spatula. Bake in the oven for 30 minutes. Then flip the loaf so it is upside down in the tin and bake for another 30–40 minutes until it forms a hard crust. Allow to cool for 1 hour before slicing.
- Toast slices and load them up with your favourite toppings to serve. On the bench, the loaf will last for a few days. You can store it in the fridge for longer, but toast it before eating. Otherwise, you can slice it and store in the freezer.
