Bread made with buckwheat flour is rich in fiber. This recipe is delicious to eat with sweet toppings such as sweet jam, peanut butter, fruits, and chocolates. And also delicious with savory toppings such as cheese, tomatoes, avocado, and fresh basils. You can eat it together with savory soups and curry, too!
Mix the chia seeds with 240 g of water. Set aside for 20 minutes or until the seeds have a jelly-like texture.
Whisk together the buckwheat flour, salt, and baking powder in a bowl. Add the 160 ml water, cooking oil, and jelly-like texture chia seeds into the mixture. Mix until combined but don’t overmix the mixture as it will affect the bread texture later.
Preheat your oven to 180 degrees Celcius.
Grease a small 8-inch loaf pan and line it with a parchment paper, make sure there are no sides uncovered.
Put the bread mixture to the loaf pan, and spoon it evenly. Bake for about 1 hour and 10 minutes or until the poked skewer come out clean.
Remove the loaf pan from the oven and cool. Then use the parchment paper to lift the bread.
Slice and serve in a plate. You can store it in the refrigerator for 1 week.