I've recently found out I have a chronic gastritis and one thing my naturopath has recommended me to do in order to decrease the inflammation was to cut gluten and lactose.
Maybe you don't have any sensibility to gluten but to be honest this bread was so damn easy to make I would still consider making it, even if I didn't have to cut back on gluten. Because unless you can buy good quality bread from the local bakery then you're stuck with horrible processed stuff with about 1000 ingredients you never even heard of.
WHAT YOU NEED
250g buckwheat flour
3 tbsp olive oil
1 cup room temperature water
1 tbsp baking powder
1tsp of salt (this is up to your taste, it can be more or less)
Optional to add mix seeds in the dough, like sesame, sunflower and pumpkin are great!
Add all ingredients to a bowl but leave baking powder & seeds out, mix it with the hand blender until you have a smooth dough. Adjust the water if you need, it should look like a cake down, solid but still creamy.
Add baking powder and mix a little more. Finally add the seeds inside if you chose to.
Pour the mixture into a cake tin covered with cooking paper. Add some more seeds on top for decoration.
Pre-heat the oven at 180 degrees. Once warm place the tin inside and bake it for about 30-40 minutes. To check if it's done perforate the centre with a sharp knife or toothpick, if the dough sticks to it it's because it's undone. If it comes out clear it's because it's ready!
Let it cool for a bit before cutting it. Enjoy!!