Buckwheat Millet Flaxseed Bread

Ingredients:

• Raw Buckwheat Groats - 200 gr
• Millet - 150 gr
• Ground flaxseed - 30 gr
• Salt - 6 gr
• Vegetable Oil - 25 gr
• Baking Soda - 6 gr
• Apple Cider Vinegar / Lemon Juice - 15 ml
• Water - 200 ml

Steps:

1. Soak Buckwheat (200 gr) and Millet (150 gr) minimum for 4 hours.
2. Preheat the oven to 350°F (180°C) and line the bread pan with parchment paper.
3. After soaking, rinse and drain the millet and buckwheat using a fine-mesh sieve or colander.
4. Combine Ground Flaxseed (30 gr) and Water (200 ml), stir it and allow to sit for about 5 minutes.
5. In a large bowl combine soaked Buckwheat, soaked Millet, Oil (25 ml) and Flaxseed Mixture.
6. Blend but Do Not Blend everything completely smoothly or else the texture of the bread will become crumbly.
7. Add Salt (1 tsp), Baking Soda (6 gr), Lemon Juice (15 ml) and Seeds of your choice. Mix it with a spoon until well combined.
8. Transfer the batter to the prepared pan. Smooth the top out with a spatula and sprinkle with seeds.
9. Bake for 90 minutes (depending on your pan size) at 350°F (180°C) until a toothpick inserted into the middle comes out clean.
10. Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer the bread to a wire rack to cool completely before slicing.
11. Slice the bread and serve it alongside a hearty lasagna. Its nutty flavor and wholesome texture can complement the richness of the Sheet Pan Zucchini Lasagne.