This post almost got titled “Vegan-Whole-Grain-Whole-Foods-Gluten-Free-Anti-Inflammatory-Turmeric-Beet-Bread” but a three-lined name for the loaf was a bit excessive to make it past the drawing board. This amazing toasting slice (toast it, it’s way better toasted) is my riff on Amy Chaplin’s Gluten-Free breads. Her recipes, in turn, are adaptations of Sophie Mackenzie’s Unbelievable Bread. Mutant recipe? Doesn’t matter: tastes great. And while I’m not gluten-free by any means (just check out these sourdough bread and flatbread recipes as proof), it is a nice switch to provide some variety and visual interest. Bright yellow bread makes even the depths of winter sunny, and with some deep green superfood spread on top, you’ve got yourself a garden. Besides, with the spread, this is ultra-crunchy-cooking (consider yourself warned), and it was high time to get a bit of that back on the blog! But if hemp, herb and seaweed spread is a bit much for you, then feel free to slather your toast with some nut butter or baba ganouj.
Yield: 1 large loaf (4″x11″) and 1-1/4 cups of spread
What you need for the bread:
- 2-1/2 cups whole buckwheat groats, untoasted (NOT kasha)
- 1 cup white quinoa
- 3 small yellow beets, peeled and grated
- as many fresh turmeric roots as you fancy, peeled and grated (I use 2 large for a total of about 6″ of turmeric – but that’s crazy-herbal-lady-super-turmeric-y, so feel free to be more reasonable and use less. If you can’t get fresh, use dried powder, up to a teaspoon)
- 3/4 cup water, plus up to 1/4 cup depending on how wet your veg is and how well drained the soaked grains are
- 3 tablespoons tahini
- 2 tablespoons psyllium husk
- 1 tablespoon aluminum-free baking powder
- 1-1/4 teaspoons sea salt
What you need for the spread:
- 2 cups raw hemp seed
- 1 tablespoon water or raw hemp seed oil
- 1 teaspoon raw chlorella powder (broken cell wall preferred)
- 1 teaspoon moringa powder
- 1 teaspoon brown rice or sweet brown rice vinegar
- 1 teaspoon flake salt or sea salt
What you do for the bread:
- In a large bowl, soak the buckwheat groats and quinoa together for 6 to 8 hours in plenty of filtered water to cover. Cover by a couple of inches since it will swell as it soaks.
- Rinse and drain the grains well. Because of the buckwheat, the soaking liquid will be viscous (gloppy), this is normal. Just rinse until it runs relatively like regular water through the sieve.
- Preheat the oven to 350F and line a 4″x11″ bread pan with parchment paper (or oil it really really really well.)
- Place all the bread ingredients into the work bowl of a large-capacity (or at least 8 cup) food processor. Begin with only 3/4 cup of the water: it’s easier to add more if necessary than to try and take it back once it’s in there…
- Process until smooth and creamy. There will still be some grain bits in there, that’s okay, they add interest to the finished loaf.
- Pour the batter into the prepared loaf pan and transfer to the oven.
- Bake 90 to 100 minutes, rotating the pan half-way through the bake. Yes, that seems like an incredibly long time to bake but there’s a lot of batter and it’s really dense – it needs the time or it will be gummy and uncooked in the center.
- Remove from both the oven and the pan (lift it out using the parchment) and cool on a wire rack. Let cool completely before even thinking of cutting in – overnight if possible.
- Slice and serve. Freeze if keeping for later, either sliced or whole, as this bread freezes really nicely.
What you do for the spread:
- In a food processor, whiz the hemp seed and water or oil until perfectly buttery, smooth and creamy. That’s going to take a while. Probably three or four minutes. If necessary, let your poor food processor take breaks while it gets the hemp seeds to their buttery best.
- Add the chlorella, moringa and brown rice vinegar to the hemp seed butter. Whiz some more until completely incorporated, uniform and dark green.
- Add the salt and whiz a last time, not to long, to get it distributed throughout.
- Transfer to a glass jar and store in the fridge.