Buckwheat chia grain bread

(the top bread was baked with the help of wheat gluten and the bottom one without).


40 g chia seeds
240 ml water
300 g buckwheat flour
3 tsp baking powder
40 g wheat gluten
1 ½ tsp salt
160 ml water
60 ml rapeseed oil
35 g sunflower seeds


  1. Pour 240 ml water over the chia seeds and leave to soak for about 20 minutes.
  2. Mix buckwheat flour, baking powder, gluten and salt in a bowl.
  3. Add 160 ml water, rapeseed oil and chia-water mixture and knead into a dough. If necessary, use a mixer with a dough hook or a food processor. The dough will remain sticky and moist.
  4. Grease the loaf tin or line with baking paper and pour in the dough.
  5. Sprinkle the sunflower seeds on top.
  6. Bake for 70 minutes at 180 °C in a preheated oven.

Recipe created by Beatrice Schilling and team.

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