This sprouted buckwheat bread is the answer to all your gluten-free breakfast desires. There will be no need to thank us.



400 g (16 oz) buckwheat flour

350 ml (10½ fl oz) lukewarm water

2 tbsp coconut oil

2 tsp dried yeast

2 tsp rapadura sugar

1 tsp salt

1 tsp apple cider vinegar

2 eggs

buckwheat bread edited

  1. Add the yeast and sugar into the water. Mix well and leave for 10 minutes for the yeast to activate.
  2. Break the eggs into a bowl and add the coconut oil. Beat well until the mixture is frothy.
  3. Put the flour into a bowl and make a well in the centre. Sprinkle on the salt and add in the egg mixture, the vinegar and the yeast/water mix. Stir well with a spoon until you have a thick batter which drops sluggishly off the spoon.
  4. Pour the batter into a lightly-greased 22cm x 11cm loaf tin. Spread evenly into the tin. Cover with oiled film in a warm place to allow the mixture to rise.
  5. Once the mixture has risen, bake at 190°C for 25-30 minutes.