Delicious Gluten-Free Buckwheat And Millet Bread

1. 1

   Preheat oven to 450 degrees F (230 degrees C). Generously grease a loaf pan with butter.

2. 2

   Grind buckwheat and millet in a food processor until very fine. Add sunflower seeds, chia seeds, baking soda, and salt; pulse in the processor until incorporated. With the processor on, slowly pour buttermilk into buckwheat mixture until a thick dough forms. Stir prunes into dough, transfer dough to prepared loaf pan, and cover the loaf pan with parchment paper.

3. 3

   Bake in the preheated oven for 15 minutes. Reduce oven temperature to 390 degrees F (199 degrees C), remove parchment paper from the loaf pan, and continue baking until bread is crusty but still soft on the inside, about 45 minutes more.

* Per serving · 4 servings · Values may vary.

No additional tips available.