Buckwheat Chia Seeded Loaf

• 1 ¾ cups (210g) YesYouCan buckwheat flour
• ½ teaspoon YesYouCan xanthan gum
• 300mL lukewarm water
• 1 teaspoon sugar
• 1 packet (7g) active dry yeast
• 1 ¾ cups (210g) tapioca flour
• 2 teaspoons sea salt flakes
• 2 eggs, lightly whisked (room temperature)
• 3 tablespoons olive oil
• 1 teaspoon apple cider vinegar
• 3 tablespoons chia seeds, plus extra for sprinkling

1. In a small bowl, combine lukewarm water, sugar, and yeast. Whisk together and let it sit for about 15 minutes until the mixture becomes frothy.
2. In a large mixing bowl, sift together buckwheat flour, tapioca flour, sea salt flakes, and xanthan gum.
3. To the dry ingredients, add chia seeds, lightly whisked eggs, olive oil, apple cider vinegar, and the activated yeast mixture. Beat everything together until well combined, ensuring to scrape down the sides of the bowl as needed.
4. Grease a 20 x 10cm loaf tin. Sprinkle chia seeds on the base and sides of the greased loaf tin to create a seeded crust.
5. Pour the batter into the prepared loaf tin. Cover the tin with cling wrap and let the bread rise in a warm place for about 1 hour or until it doubles in size.
6. Preheat the oven to 200°C
7. Once the dough has risen, drizzle some olive oil over the top and sprinkle extra chia seeds.
8. Place the loaf tin in the preheated oven and bake for 45-50 minutes or until the bread is golden brown and a skewer inserted into the center comes out clean.
9. Once baked, remove the bread from the oven and immediately transfer it to a wire rack to cool. Allowing it to cool on a wire rack will help the crust stay crispy. Once completely cooled, slice and serve.

This recipe was inspired by Helen Tzouganatos and @a.gffamily