3 ½teaspoonsquick rising yeastalso called instant yeast
3Tablespoonswaterwarmed to 100 F
1Tablespoonpure maple syrup
450gramsbuckwheat flourabout 2 ¾ cups
2teaspoonssea salt
50gramsunsalted sunflower seedsabout ⅓ cup
50gramsunsalted pumpkin seedsabout ⅓ cup
4Tablespoonscoarsely ground flax seed
3Tablespoonspsyllium husk powder
2Tablespoonssesame seeds
2 ⅓cupscarbonated waterabout 550 ml
1largeegg
Instructions
Prepare an 8” x 4.5” pan by buttering it well with vegan butter. Set aside.
Dissolve instant yeast in 3 Tablespoons warm water and stir in maple syrup. Let sit for about 10 minutes until foam forms on the surface.
In the bowl of a stand mixer, add buckwheat flour, sea salt, sunflower seeds, pumpkin seeds, flax seed, psyllium husk powder and sesame seeds. Stir until combined.
Add the yeast mixture, the carbonated water and the egg to the dry ingredients. Mix on low speed for 30 seconds. Scrape down the bowl.
Mix on medium speed for 3 minutes.
Scrape the batter into the prepared pan and set it in a warm place to rise until batter crests over the rim of the pan by about ½ inch or about 30 minutes.
Toward the end of the rise time, or about 20 minutes in, preheat oven to 375° F.
Bake the risen loaf for about 55 minutes or until an instant read thermometer reads between 205-210 F.
Let cool in the pan on a wire rack for 15 minutes.
Remove it from the pan and let it cool on its side for another 15 minutes. Then flip to the other side for another 15 minutes. Let cool completely.