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Gluten-free buckwheat bread with protein powder


Preparation time: 1 hour, including baking time

Makes approx. 1000 g buckwheat bread

  1. Soak the chia seeds in 100 ml water for at least 20 minutes.
  2. Place all the dry ingredients, except for the pumpkin seeds, in a bowl and mix them together thoroughly.
  3. Once the chia seeds have swollen, you can add them to the dry ingredients along with the remaining water and knead well.
  4. Lay out a baking tin with baking paper and pour the dough into it.
  5. Cut the dough in the centre lengthwise to a depth of about 1 cm and sprinkle the pumpkin seeds over the bread.
  6. 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