Very little effort goes into making this bread and the pay off is a nutritious wholesome one. The main ingredient is buckwheat flour which during processing is not being heated higher than 40 degrees C. This is important so that much of the lysine, calcium, Vitamin B and E is contained. Lysine is one of the essential amino acids our bodies can not make and therefore need to obtain from the diet. Deficiency does not often happen but is associated with recurrent cold sores, canker sores and during long term stress.
In regular white flour about 80% of nutrients are lost during the process of heating, bleaching and fumigation. Many essential nutrients are being removed and only a few are manufactured back in.
Use organic whole grain buckwheat flour, despite its name a gluten free grain. For a complete dinner or nutrient dense lunch, combine with hummus or raw and steamed vegetables of choice. I used raw Chinese cabbage, roasted kohlrabi and shitake en grilled red pepper.
2 cups of organic buckwheat flour
2 tablespoons of Italian herbs
15 gr. of sourdough
7 gr. yeast
1 teaspoon Himalayan sea salt
4 tablespoons pine nuts
500 ml lukewarm water
Place all ingredients except water in a bowl and stir well. Add warm water and stir a few strokes to make it into a smooth mass. Pour into a cake form and cover with a clean dish towel at room temperature for 1 hour. Pre-heat oven to 180 degrees C and bake for 1 hour or until toothpick comes out clean after inserting it in the centre of the bread.