Gluten-free buckwheat bread with protein powder

Preparation

Preparation time: 1 hour, including baking time

Makes approx. 1000 g buckwheat bread

Soak the chia seeds in 100 ml water for at least 20 minutes.
Place all the dry ingredients, except for the pumpkin seeds, in a bowl and mix them together thoroughly.
Once the chia seeds have swollen, you can add them to the dry ingredients along with the remaining water and knead well.
Lay out a baking tin with baking paper and pour the dough into it.
Cut the dough in the centre lengthwise to a depth of about 1 cm and sprinkle the pumpkin seeds over the bread.
Place the bread in the oven for about 40-45 minutes at 200 °C and then leave to cool completely.

TIP: You can also cut the bread into slices and freeze them. That way, you'll always have 1-2 slices ready when you need them.

Nutri-Plus wishes you bon appétit!

440 g buckwheat flour
60 g pea rice protein, neutral
50 g puffed amaranth
1 packet of cream of tartar baking powder
1-2 tsp salt
20 g chia seeds
550 ml lukewarm water
20 g pumpkin seeds