Whole-Grain Kasha Bread with Chia Seeds

This earthy bread goes well with any variety of meals, and it is very easy to make if you have a food processor or high powered blender. No kneading required. It's an ideal accompaniment to soups and stews, or just on its own, perhaps slightly toasted, with butter or your favorite nut or seed butters. It's also gluten-free, should that be a consideration. I do not have a gluten intolerance, but I do enjoy dense breads such as this one, especially when they are as easy to make as this one is.

Whole-Grain Kasha Bread with Chia Seeds

Recipe by Lisa Turner
Published on October 16, 2020

Easy no-knead and gluten-free whole grain kasha bread — a great accompaniment to soups and stews

Preparation: 15 minutes + soaking time
Cooking time: 1 hour 15 minutes

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Ingredients:

1 3/4 cup whole kasha (toasted buckwheat groats), soaked in water for 4 to 6 hours, then drained and rinsed
1/4 cup chia seeds
1 cup water
1/4 cup sunflower seeds
1/4 cup + 1 tablespoon olive oil
2 tablespoons flax seeds
2 tablespoons psyllium husk
1 to 2 tablespoons sesame seeds
1 1/2 tablespoons maple syrup
2 1/2 teaspoons baking powder
1/2 teaspooon sea salt

Instructions:

Soak the kasha in enough water to cover for 4 to 6 hours, then drain and rinse.
In a small bowl, whisk together the chia seeds and water. Let sit for 20 minutes.
Preheat an oven to 325°F and line an 8-inch loaf pan with parchment paper.
In a food processor, combine chia seeds with their soaking water with the kasha and all of the other ingredients, and pulse for 2 minutes or until everything is well combined. The mixture will be fairly thick.
Transfer the batter to the prepared pan and speaad evenly.
Bake for 1 hour and 15 minutes until the bread begins to brown and is firm to the touch. Remove from the oven and let sit in the pan to cool for 20 minutes.
Transfer to a wire rack to cool completely. Wrap in a clean kitchen towel to keep fresh for 4 to 5 days.