This hearty, chia seed bread is so simple to make - it's just a 4 step process with no mixer needed! It's a naturally healthy seed loaf that's gluten & dairy free.
In a small bowl, mix the ground chia seeds and 1 cup water with a fork. Mix until the chia seeds are completely combined with the water. Set aside.
In a large bowl, add the buckwheat four, baking powder and salt. Whisk until combined.
Add the ⅔ cup water, maple syrup, oil and chia seed mixture to the flours and mix using a sturdy spoon. Mix for 30 seconds to fully incorporate ingredients.
Set batter aside to rest for 30 minutes.
Meanwhile, prep the 8" x 4.5" baking pan by spraying lightly with cooking spray. Then place a piece of parchment paper in the pan, forming the edges. Allow paper to drape over the sides of the pan.
Preheat oven to 350F.
Scrape batter into prepared pan and sprinkle with sesame seeds.
Bake for 1 hour or until toothpick tests done. Start checking at 50 minutes.
Allow bread to cool in the pan for 5 minutes. Remove from pan and let cool on a wire rack, cooling completely before slicing.
Notes
Measure ingredients by weight if weight is given.
All ingredients should be at room temperature.
Grounding the chia seeds ensures that there are no large pieces of seeds in the bread.
The oil can be substituted with melted coconut oil or even canola oil.
The maple syrup does not make this bread sweet, just balances out the heartiness. It can be substituted with honey or completely omitted and replaced with water.