Mixed-Seeds Bread

Mixed-Seeds Bread (gluten free, lactose free, nut free, sugar free)

My Icelandic teammate @sarabjork18introduced this recipe to me (from cafesigrun.co.uk) and it quickly became my favorite homemade bread. It’s easy, healthy, and because there’s no yeast, it’s fast! You really can’t go wrong with this bread. I’ve experimented with different flours, seeds, dried fruits…I’ve even thrown in the leftover pulp from my juicer (carrot, ginger, apple, beet, etc) and it comes out brilliant every time. Here I made a gluten and lactose free version and I have to say you’d never know it’s gluten free…and that’s really saying something!
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300 grams buckwheat flour (for non-GF I recommend spelt flour or whole wheat flour)
1 Tbsp baking powder
1 tsp sea salt
1 cup (2.5 dl) lactose free yogurt (for non-LF you can use any yogurt, but I recommend Greek)
1 Tbsp coconut oil, melted
Up to 1/2 cup (1 dl) water
1/2 cup (1 dl) assorted seeds (here I use pumpkin, chia, sesame, flax, and sunflower)
Handful dried apricot, optional
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Preheat oven to 350 degrees F/175 degrees C.
Mix flour, baking powder, and salt in a large bowl. Add the yogurt and coconut oil and mix again, just until you get a crumbly dough. Don’t overmix. Add the water, 1/4 cup at a time, until the dough becomes sticky. I usually end up using 1/2 cup. Lastly, add in the seeds, dried fruit, etc and mix one more time before baking the dough in a lightly greased silicone loaf tin (or parchment lined regular loaf tin) for 45-50 minutes. If a sharp knife stuck into the middle of the bread comes out clean, it’s done.