Sam's Kitchen

The combination of buckwheat and brown rice flours in this bread give it beautiful earthy flavours. It is light and soft in texture and I love the contrast seeds create and that nutty taste they bring with them.
Consisting of only four kinds of flour and a handful of other ingredients, it is a fairly easy bread to bake. The time required for the whole prosses is quite short as well, in comparison to many other bread recipes.
The dough, which resembles a thick cake batter, is quite a bit liquidy. The reason for the liquidy dough is that both buckwheat and brown rice are fluid absorbents.
I added pepitas and sunflower seeds into the dough and reserved some to sprinkle over the top. Both pepitas and sunflower seeds are packed with healthy oils and nutrients.

Sunflower seeds are an excellent source of essential fatty acids, vitamins, and minerals. They are rich in antioxidants, contain vitamin E and are a great source of the B-complex group of vitamins.
Pepitas aka Pumpkin Seeds are known for curing intestinal parasites and are rich in unsaturated fats. They are full of fiber and provide a great number of nutrients including magnesium and amino acids. The components in pepitas can have positive effects on sleep, anxiety, mood, appetite and pain.

The main ingredients in this bread, buckwheat, and brown rice,  as well are full of nutrients and vitamins, fiber and many other health-boosting qualities.

Ingredients

1 sachet of dry active yeast
2 1/2 cups lukewarm water
1/2 tbsp honey
2 tbsp olive oil
2 1/3 cups buckwheat flour
1 cup brown rice flour
1/4 cup tapioca flour
1/4 cup golden flaxseed flour
1 tsp salt
1 cup mixture of pumpkin seeds (pepitas) and sunflower seeds

Method

Preheat oven to 180C

1. In a large mixing bowl mix water, honey and yeast. Cover and leave in a warm place for 10 minutes to activate the yeast.
2. Add the rest of the ingredients, reserving a handful of seeds for later, and mix well. The mixture should resemble a thick cake batter. Cover and leave to sit in a warm please for 20 minutes.
3. Gently move the batter into an oiled 24x14cm bread tin, sprinkle with reserved seeds, cover and leave in a warm place for 30 minutes to 1 hour or till reaches the edges of the tin.
4. Bake in preheated to 180C oven for 45-50 minutes or till cooked through. To check if the bread has cooked through, insert a skewer and once it comes out dry the bread is ready.

Notes

The bread stores well for 2-3 days in an airtight container in a pantry and longer when refrigerated.
When slicing this bread, it is best to use a good bread knife and slice slowly through the crust to prevent it from crumbling.