Buckwheat and oats savoury bread

I came across this very interesting recipe using buckwheat flour and I knew I absolutely had to try it , but with modifications. Buckwheat is now on the superfoods list and is also very versatile. I have used it to make crepes and also various types of breads. Interestingly, it is also used for the batter to make a variety of fritters. This bread can be served as a breakfast dish as it is healthy and filling. It can be made as a focaccia or a savoury muffin.


100gm oat flour

100gm buckwheat flour

1 1/2 tsp baking powder

1 1/2 tsp salt

3 eggs

125 ml olive oil

125 ml buttermilk

2 onions finely chopped

2-3 potatoes grated

1/2 cup coriander leaves

1 carrot grated

2 tbsp mustard paste or whole grain mustard

3-4 cloves of garlic crushed

2 tsp black pepper powder

1 tsp chilli flakes

For the topping :-

1/4 cup pumpkin seeds

1/4 cup sesame seeds

1/4 cup olive oil

2 tsp honey

A few leaves of thyme ( optional )


Preheat the oven to 180 deg centigrade and grease a baking tray or line with parchment paper. Add the flours , baking powder and salt to a large bowl and keep aside. Whisk eggs in a separate bowl and then add oil and buttermilk. Add the grated potatoes, carrots and chopped onions and coriander leaves to the wet mixture. Add the garlic, mustard , pepper and chilli flakes. Mix well together and add this mixture to the dry ingredients and mix well. Pour it into the prepared baking dish and spread the, premixed, toppings on it. Bake for around 40 mins and check if a skewer or toothpick comes out clean. Serve with mayo and mustard dip or any dip of your choice . Add feta cheese to the mixture before baking , as an option , in which case reduce the quantity of salt since feta has salt in it.

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