Few pleasures in life can compete with tearing open a hot focaccia. I’m not suggesting you quarantine or banish such pleasures.
On the contrary, let’s celebrate these delights for what they are and enjoy them from time to time. For a wholegrain and nourishing alternative, I recommend inaugurating this recipe to your life. And your freezer. It tastes like Irish brown bread, but without the bloating often associated with wheat.
- Preheat the oven to 200°C/180°C fan/400°F.
- Line a shallow tin just smaller than a magazine page with greaseproof paper. We’re going to bake this in a tray rather than a loaf tin, so when it’scooked, we’ll cut it into squares. Each square can be used for a sambo, sliced horizontally like a bap.
- Sieve the flours, baking powder, seasoning and spices into a large bowl to introduce air and make it fluffy. Try not to omit the spices, as they are central to this bread.
- Add the milk, millet flakes, sunflower seeds, whole buckwheat grains and honey (if using).
- It should be a pouring consistency and be quite runny. Pour the batter into the lined tin.
- Bake for 35–40 minutes, depending on the depth of the tray you are using.
- Remove from the oven, allow to cool on a wire rack and divide into quarters. Looks really slick. Once you taste this buckwheat bread, you’ll never want to buy bread again.
- Freeze in quarters, ready to split horizontally and toast every morning.
Extract taken from the Extra Virgin Kitchen Recipes by Susan Jane White.