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Whole Grain Buckwheat Millet Bread

Easy and delicious, loaded with nutrients and fiber. 
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Side Dish
Cuisine: American
Servings: 15 slices / 1 loaf
Calories: 113kcal
Author: Tina


  • oven
  • food processor


  • 1 cup buckwheat
  • 1 cup millet
  • 4 tbsp psyllium husk or 1 tbsp psyllium powder
  • 1 cup filtered water to mix with the psyllium husk
  • 1/2 cup filtered water
  • 1/4 cup gluten free flour I have tried it with sticky rice flour, coconut and sorghum flour, all worked fine
  • 1/2 tsp baking soda
  • 1/2 to 1 tsp fine sea salt
  • 2 large pitted medjool dates
  • 1/2 cup steamed sweet potato chunks, not puree
  • 1 tbsp apple cider vinegar


  • Soak the buckwheat and millet in a large bowl for 12 hours or overnight, I do this in the fridge. Rinse very well. 
  • Mix 1 cup water and the psyllium husk with a fork and let it gel for about 10 minutes. 
  • Add the soaked rinsed grains to a food processor together with the psyllium gel and the remaining ingredients. Process for about 60 seconds, it will have a little structure left from the grains. 
  • Scoop into a lined loaf pan and bake in a preheated oven on 175C/350F for about 60 minutes. After 20 minutes of baking pierce some holes in the top of the bread to let some steam out.  Let it cool in the form for about 10 minutes before placing it on a wired rack. Wait with slicing until almost completely cool. 


I store the bread in the fridge in an airtight tin. When a few days older delicious toasted with avo or pb and jam. Also freezable, lay parchment paper between the slices to keep them separate.