- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Hearty, chewy, and nutritious, groats are minimally processed whole grains; here, they're used to add heft and crunch to Ava Celik's gluten-free, whole-grain German bread. Gently sweetened with molasses, this dense German bread gets a boost of flavor from a mix of toasted sunflower, flax, pumpkin, and sesame seeds. It's so flavorful you don't really need to top it with anything. (But if you want to, it's great with marmalade.) "I love to toast it, though all seeds are already toasted to maximize flavors," Celik says. "It provides you with lots of energy to get you through the day. One slice is super packed with proteins, and it's a great snack if you're doing lots of sports, like me!"
Ingredient:
- ⅓ cup boiling water
- ⅓ cup oat groats
- ⅓ cup hulled buckwheat groats
- ¼ cup flax seeds
- ¼ cup raw pepitas
- ¼ cup white sesame seeds
- ¼ cup raw sunflower seed kernels
- ¾ cup room-temperature water (75°F to 80°F)|
- .50 cup room-temperature water (75°F to 80°F)
- 3 tablespoons Gluten-Free Starter (about 2 ounces)
- ⅔ cup white rice flour (such as Bob's Red Mill) (about 2 1/2 ounces)
- 1 tablespoon teff flour (such as Bob's Red Mill) (about 1/4 ounces)
- ⅔ cup white rice flour (about 2 1/2 ounces)
- ⅓ cup teff flour (about 1 5/8 ounces)
- ⅓ cup room-temperature water (75°F to 80°F)
- ¼ cup whole-grain buckwheat flour (such as Bob's Red Mill) (about 1 1/8 ounces)
- 2 tablespoons unsulfured molasses
- 2 ¼ teaspoons fine sea salt
- Cooking spray
- ¼ cup mixed buckwheat groats and seeds (such as flax seeds, pepitas, white sesame seeds, and sunflower seeds)
- Orange marmalade (optional)
