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Sorghum & Buckwheat yeasted bread


120g sorghum
120g buckwheat
90g ground almonds
70g tapioca flour
2tbsp sunflower seeds
2tbsp pumpkin seeds
1/2 tsp sea salt - or a little more if preferred
3/4 level tsps guar gum
4tsp linseeds in
100ml hot water
2 medium eggs
2tbsps olive oil
1 packet dried active yeast
200ml warm water
buckwheat flakes for sprinkling


Combine linseeds and hot water in a small bowl. Leave for 15 minutes or so to become gelatinous. Dry whisk the flours in a bowl, add the active dried yeast, the sunflower and pumpkin seeds, and dry whisk again. Line a loaf tin with baking parchment, (you can use a loaf tin liner for this) and pre-heat convection oven to 180˚C, (static oven to 200˚C).

Beat the eggs until fluffy in another bowl, add the 2 tbsp of olive oil to this bowl. Combine the linseed and the egg mixtures, then add it to the mixed flours and seeds together with the 200ml of warm water, and beat everything together to mix thoroughly. The batter should be loose, and not too stiff. Spoon it into the prepared tin, sprinkle the top with buckwheat flakes, cover with a large inverted plastic container or bowl that will not touch the top as it rises, (clingfilm sticks to the top and tears the dough before baking) and leave to prove in a warm place for 1 hour. When the loaf is level with - not above the top of the tin - put it in the hot oven, and place a greased baking sheet over the top of the tin to act as a lid, and bake for 45 minutes. The loaf should be nice and brown, and sound hollow when you tap the base. Transfer to a wire rack to cool.