Buckwheat and Millet Bread for everyone. Pohánkovo-pšenový chlebík pre každého.

Spending holidays at my great grandmother was always unforgettable and truly amazing. Especially that summer and autumn ones. I remember them to be full of running around her bg garden, picking up fallen plums from the ground, enjoying apples from her trees, feeding her chickens, gathering with my awesomely crazy relatives over barbecues every summer, potato picking, having roasted new potatoes with butter and salt for dinner, having a ´bath´ in front of her house on hot summer days in one of those plastic baby tubs, washing carpets in a river nearby her house, baking the best ´buchty´, sipping on some epic broth and stocks, munching on freshly baked bread that we prayed for every night. Potato bread with cumin seeds that was baked with wheat that wasn´t such an evil back in time. Proper food, cooked and baked with love and patience. Just like our grand mothers and great mothers used to do so.

Bread baking is always a celebration. At least in our house. It has all started off with baking simple but gorgeous loaves of bread using yeast. That was not good enough for me, so I´ve started fermenting my dough – I started baking sourdough bread. I created my sourdough starter from water and flour only and named her Zuza. She is now something over a year old and has been like our little miracle ever since we got her. She helps me bake the best sourdough full of flavour, beautiful crumb, crunchiness and health.

But now, I wanted to start baking bread, that will be great enough for everyone no matter what the dietary requirements are. Gluten-free or not, grain-free or not. Bread, baked with seeds of plants like buckwheat, millet and quinoa that is moist, flavourfull, nourishing and entirely grain and gluten free. Bread, that tastes beautiful even after a week after it´s been baked. And bread, that require no kneading and tastes the best when toasted. Ladies and gentlemen, this is your new best friend.

The miracle thing that holds the bread together is psyllium. A natural fibre, that comes from the husks of a plant called Plantago. I am sure you have heard about it, when a couple years ago, this fibre wason the menu of those suffering from diarrhea, constipation and nothing that sounds or is good. When mixed with liquid, it forms a thick gel – it is a fibre that´s water soluble. So, if you drink plenty of water, drink even more when adding psyllium into your life. :-)

Psyllium is a natural fibre that comes from the husks of a plant called Plantago. In India, it´s been used as a natural treatment for digestive tract since a very long time ago. It has many brilliant health benefits so I suggest you sneak this powder into your diet :-)

This smart fibre acts as a colon cleanser, aids digestion, helps relieve irritable and irregular bowl movement, reduces bloating, helps lower cholesterol and reduces the risk of colon cancer. It is also a greataddition to your meals as it makes you feel full for longer – helps weight loss. So, here you are, let´s start with munching on it with this bread that gluten can´t beat!

The biggest advantage of baking this loaf is, that you just can´t mess it up. No matter how hard you try. You can add nuts or seeds to it, you can bake it with oats or without them. I have tried many variations of this bread – less buckwheat, more oats; more water and less water – it always ending up as a brilliant loaf that I can pile up sky-high with my toppings. Add in flavourings, spices and herbs of your choice and every time you bake this, you will be a winner. There is no need to knead this bread, simply mix and blend everything together. And then just bake it and enjoy it! :)

So whether you want to get rid of unwanted gluten from your diet or your gluten intolerant or you really just want a bit of a different loaf that actually tastes lovely, give this bread a go. And don´t forget to toast it before eating as it taste the best when warm and crunchy with plenty of healthy toppings on top.


Buckwheat and Millet Bread for everyone

1 cup buckwheat
3/4 cup millet (or quinoa)
handful of oats (gluten free if needed; optional)
1 cup water
4 tbs psyllium husk
2 tbs melted coconut oil, ghee, butter or olive oil
1 heaping tsp baking powder
1 tsp sea salt (fine)
spices of your choice (chilli flakes, caraway seeds, fennel seeds, cumin seeds..)
seeds of your choice (pumpkin, sunflower, sesame..) optional, but ultra delicious – can be soaked and mixed in with your ´dough´ or sprinkled on top of the loaf

Let´s get soaking. The night before you want to make bread, soak your buckwheat, millet or quinoa in double the volume of water and with a few splashes of apple cider vinegar or lemon juice. This will make it even easier to digest.

If you wish to add some soaked and sprouted seeds to your loaf, soak them now in a double the volume of water with a pinch of salt. Soak about 1/3 cup.

Preheat the oven to 220°C. Oil a piece of aking paper big enough to fit into a loaf tin. Use olive oil, butter, gheeor coconut oil.

In the morning, rinse your soaked buckwheat, millet or quinoa. The water will be slimy, but don´t panic, it is supposed to be like that. Just rinse it 2-3 times. Properly. :-)

Put it into a bowl of a food processor (or into a bowl if you want to use hand blender). Add in olive oil, salt, baking powder, spices.

In a smaller bowl, whisk together psyllium husk and 1 cup of water. Let it sit for about 5 minutes until thickened and add to the bowl with buckwheat and millet (or quinoa). Add in oats if using.

Blend it all until a thick paste forms. I use my hand blender for this as I don´t like it totally blended – it is nice to see and taste some buckwheat or millet seeds left whole once baked.

When everything is combined, tip it all into your prepared loaf tin. Make a few cuts on top of your bread, sprinkle with seeds if desired.

Bake for 30 minutes, re-cut on the places where you cut earlier as you want the steam to escape from the bread. Return to the oven, lower the heat to 200°C and bake for another 45 minutes, or until golden brown on top. Try to insert a knife or a skewer into the bread-if it´s too sticky, leave it there a bit more.

Once baked, take it out of the loaf tin and let it cool on a wire rack. Slice the bread, toast it and eat with your favourite toppings.
Store in the air-tight container in the fridge for up to 5-8 days. Or slice it and freeze it.

Prazdniny u babky na Liptove boli vzdy uzasne. Hlavne tie letne a jesenne. Plne santenia po jej zahrade, zbieranie popadanych ceresni a sliviek, zemiakove brigady, male pecene zemiaky v supke (podavane s maslom a solou), kupanie sa pred domom vo vanicke, rajbanie kobercov v ´jarku´ (alebo podme chytat bubliny), domace pecene buchty, perfektne vyvary a kazdodenny cerstvy chlebik, za ktory sme sa modlili kazdy vecer pred spanim. Zemiakovy chlebik s rascou upeceny zo psenice, ktora este nerobila ludom tolko šarapaty ako teraz. Poctive jedlo, s laskou uvarene a upecene. Tak ako len nase stare mamy a babky vedia.
Pecenie chleba je vzdy oslavou. Teda aspon u nas. Najprv sa to zacalo pecenim poriadneho a poctiveho chlebika z drzodia. Mne to nestacilo, tak sa zacalo kvaskovat. Zalozila som si ´divy´ kvasok z muky a vody, po par dnoch po oziveni som ho nazvala Zuza a ta nam uz vyse roka pecie chlebiky. Krasne, vonave, chrumkave, plne chute, krasnej striedky, chrumkavej korky a zdravia.
A teraz som si vymyslela este jednu zabavku-pecenie chlebiku bez lepku s pouzitim akoby zazracnej vlakniny, ktora drzi chlebik po hromade a robi ho uzasne vlacnym aj po tyzdni upecenia. Teda, ak mi tak dlho ten chlebik vydrzi. Ta carovna a zazracna vlaknina sa vola psylium. Urcite ste o nej poculi-pred par rokmi bola vitazkou pre ludi, ktory maju problemy s naduvanim, zapchami a kadejakymi nie moc milymi vecami.
Psylium je prirodna rozpustna vlaknina, ktora sa ziskava z rastliny menom Skorocel indicky, presnejsie z obalu tejto rastliny. v Indii sa psylium vyuziva uz odjakziva, kde je znamym ´liekom´ proti hnackam a zapche. Ma velmi vela pozitivnych ucinkov, do vaseho jedalnicka vam ho doporucam zaradit vsetkymi desiatimi!
Po zmiesani s tekutinou ma gelovu konzistenciu-tak drzi nas chlebik pokope. Pri konzumacii psylia ako takeho samotneho (niektori si ho ´vychutnavaju´ rozmiesane vo vode alebo caji) je potrebne naozaj vela pit – navazuje na seba velke mnoztvo vody a tym by ste si veru pri zache nepomohli. Takze, ak pijete vela vody, pite so psyliom este viac! :).
Tato vlaknina nam pomaha vyplavit usadene a nechcene skodliviny zo zazivacieho traktu, precistuje steny criev cim klesa aj riziko vzniku rakoviny hrubeho creva. Dokonca znizuje hladinu cholesterolu a cukru – redukuje hmotnost. Nech sa vam paci, ide sa do maskrtenia chlebika, kde lepok nema sancu!
Vyhoda tohto chlebiku je aj v tom, ze sa naozaj neda jeho pecenie pokazit. Mozte si ho ochutit podla seba, mozte obmienat ´obilniny´, z ktorych ho upeciete – vzdy bude vyborny. Skusala som naozaj kadejake pomery, menej vlociek, viac vlociek; menej vody, viac vody – vyborny je kazdy krat! Tak budte statocni, nebojte sa, uzite si to. Uzite si, ze chlebik nemusite miesit. Postaci vam velka misa a nejaky ten mixer. Potom uz len zapnite ruru a hure do pecenia! :-)
Takze ci chcete lepok nachvilu vylucit zo stravy alebo ste na lepok intolerantny, alebo len chcete zdravu a vybornu zmenu od klasickeho chlebika – tento je neuveritelny. Drzi krasne, kraja sa lahucko a najlepsie chuti opeceny s milion zdravymi navrstvenymi dobrotami navrchu.
Pohánkovo-pšenový chlebík pre každého
1 salka pohánky (lupanej a nie oprazenej)
3/4 salky pšena
1 salka vody (najlepsie filtrovana)
4 lyzice psylia
1 vrchovata lyzicka prasku do peciva (poriadny, bezfosfatovy-najlepsie vinny kamen)
1 lyzicka morskej soli
2 lyzice roztopeneho kokosoveho oleja, masla, ghee alebo olivoveho oleja
koreniny podla chuti (chilli semiacka, rasca, feniklove semiacka..)
semiacka ako napriklad slnecnicove, tekvicove, sezamove (na posypanie, do cesta alebo vobec :)
Vecer pred spanim si namocime pohanku, pseno (alebo ak pouzivate tak quinou) do dvojnasobneho mnozstva vody s par splechmi jablcneho octu alebo citronovej stavy. Toto prispeje ku kliceniu ´obilnin´ (pohanka, pseno a quinoa su vlastne semiacka rastlin) a budu pre telo omnoho lahsie stravitelne a bohatsie na vitaminy.
Ak chceme do nasho ´cesta´ pred pecenim primiesat aj semiacka, namocime si ich v miske s dvojnasobnym mnozstvom vody a stipkou soli.
Rano si predhrejeme ruru na 220°C. Papier na pecenie, ktorym si vylozime chlebikovu formu, si potrieme olivovym olejom, maslom, ghee alebo kokosovym olejom.
Vsetky nase semiacka a ´obilniny´ si poriadne premyjeme. Voda z pohanky sa vam bude zdat slizka, ale nebojte sa, to tak ma byt.
Preplachnute semiacka a ´obilniny´ presypte do misy vasho mixera (alebo do vacsej misy, ak sa rozhodnete mixovat rucnym, ponornym mixerom).
Pridajte do misy olej, sol, prasok do peciva, koreniny podla chuti, semiacka a ak pouzivate aj vlocky.
V mensej miske si poriadne spolu premiesajte psylium a salku vody a dajte na stranu postat asi tak 5 minut, kym vam hmota nezgelovatie. Potom ju pridajte do vasej misy s ostatnymi ingredienciami.
Vsetko spolu vymixujte az dokym vam nevznikne ´cesto´ kasovitej konzistencie. Ja na toto pouzivam ponorny mixer, pretoze to vsetko nevymiesavam az do hladka-mam v chlebiku rada viditelne kusky psena a pohanky.
Celu zmes vyklopte do vasej predpripravenej formy. Na vrchu chlebika spravte par zarezov, posypte semiackami ak si prajete.
Vlozte do vyhriatej rury a pecte 30 minut. Chlebik vyberte, prekrojte tam, kde ste chlebik prekrojili na zaciatku, vlozte do rury a pecte pri znizenej teplote 200°C dalsich 45 minut, dokym chlebik nie je krasne zlatavy. Do chlebiku mozte skusit zapichnut sparatko alebo nozik a ak je po vytiahnuti stale velmi lepkavy, chlebik este nehajte dopiect.
Po dopeceni ho vyberte z formy a dajte chladit na mriezku. Vychladnuty si ho nakrajajte, opecte v hriankovaci alebo na panvici, oblozte vasimi oblubenymi mnamkami a s chutou sa don vrhnite.
Skladujte v uzatvaratelnej nadobe v chladnicke po dobe 5-8 dni. Alebo ho nakrajajte a supnite do mraziaka.

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