450gbuckwheat flourabout 2 ¾ cups, see the note about the flour brand below
2teaspoonssea salt
50gunsalted sunflower seedsabout ⅓ cup
50gunsalted pumpkin seedsabout ⅓ cup
4Tablespoonscoarsely ground flax seed
3Tablespoonspsyllium husk powder
2Tablespoonssesame seeds
2 ⅓cupscarbonated waterabout 550 ml
1large egg
Instructions
Prepare an 8” x 4.5” pan by buttering it well with vegan butter. Set aside.
Dissolve active dry yeast in 3 Tablespoons warm water and stir in maple syrup. Let sit for about 10 minutes until foam forms on the surface.
In a large bowl, measure 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-medium speed for 3 minutes, occasionally scraping the bowl down.
Scrape the batter into the prepared pan and set it in a warm place to rise for about 30 minutes.
Toward the end of the 30 minutes, preheat oven to 375° F.
Bake the risen loaf for about 55 minutes.
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.