Dense, moist, and slightly sour (due to the fermentation process) describe this nutrient-rich bread made with whole grains (buckwheat and brown rice flour) as well as super seeds (flax, sunflower, and pumpkin). It’s gluten-free but it’s not just for those who follow a gluten-free diet. This bread is delicious for anyone and perfect for morning avocado toast, a satisfying tempeh sandwich, or as a vehicle for your favorite plant-based dip.
Soak the buckwheat groats in 3 cups of water at room temperature for at least 5 hours.
Drain and rinse the groats in a colander then blend the groats with the remaining ½ cup water in a food processor or blender until smooth.
Transfer the buckwheat to a glass bowl and stir in the rice flour and baking soda until a moist dough forms.
Cover the bowl with a tea towel or kitchen towel and let sit at room temperature for 18–24 hours. Ideally, the bread will ferment at an atmospheric temperature of 65–70 degrees F. If your home is cooler than this then turn on your oven light and keep the bread in the oven for 18–24 hours. The bread may grow slightly in size during that time, but not like yeast-based bread
After the bread has fermented, preheat the oven to 350 degrees F and line a loaf pan or dish with parchment paper.
Gently stir the optional salt, sunflower seeds, and flax seeds into the dough.
Transfer the dough to the parchment-lined loaf pan or dish, pressing the dough to the edges of the loaf pan.
Sprinkle the pumpkin seeds on top so they cover the loaf.
Bake for 50 minutes or until the top is golden brown.
Remove the bread from the loaf pan by lifting up the parchment paper and placing on a cooling rack. Let sit for 15–20 minutes before slicing.