Protein Packed Bread with Buckwheat, Amaranth and Mung Beans

Bread is a staple in many households. We enjoy it with spreads, dips, soups, salads, and countless other meals. But while many people choose whole wheat, rye, or spelt bread as healthier alternatives, some nutrition experts point out that most breads still have a relatively high glycemic index, meaning they can raise blood sugar levels fairly quickly.

For those looking for a different option, breads made from ingredients like green buckwheat, millet, quinoa, and legumes have become increasingly popular. They can be used in place of traditional bread or pita while providing a different nutritional profile.

This hearty homemade loaf combines green buckwheat, mung beans, and amaranth to create a protein rich bread that is satisfying, flavorful, and easy to customize.

Green Buckwheat Bread With Mung Beans and Amaranth

Ingredients

• 1 cup green buckwheat
• 1 cup amaranth
• 1 cup mung beans
• 1 teaspoon Himalayan salt
• 1 tablespoon balsamic vinegar
• 1 tablespoon natural silan (date syrup)
• 1 teaspoon baking soda
• 2 tablespoons olive oil
• 1/2 to 2 cups water, as needed

Directions

Place the green buckwheat, amaranth, and mung beans in a large bowl and cover with plenty of water.

Let soak overnight, or for at least 6 to 8 hours.

Drain well and transfer the mixture to a blender.

Add water gradually and blend in short pulses for about 2 minutes, until a thick, uniform batter forms. The mixture should be well combined but not completely smooth.

Transfer the batter back to a bowl and add the salt, balsamic vinegar, silan, baking soda, and olive oil. Mix thoroughly.

Pour the mixture into greased loaf pans. For easier removal, line the pans with parchment paper.

Place the pans in a warm oven and allow the batter to rise for 1 to 4 hours, until small fermentation bubbles begin to appear.

Before baking, sprinkle sesame seeds, pumpkin seeds, or your favorite toppings over the surface.

Bake at 350°F for about 1 hour.

For a drier crust, remove the bread from the pan and return it to the oven for an additional 10 minutes.

Allow the bread to cool completely before slicing. Cutting it while still warm may result in a doughy texture.

Easy Ways to Customize the Recipe

One of the best things about this bread is how versatile it is.

• Make it using only green buckwheat if preferred.
• Add fresh herbs for extra flavor.
• Mix in chopped nuts for added crunch.
• Stir in sliced black olives for a savory twist.
• Top with sesame seeds, pumpkin seeds, or sunflower seeds before baking.

Feel free to get creative and make the recipe your own.

Storage Tips

This bread freezes exceptionally well. Once cooled, slice the loaf and store it in an airtight container or freezer bag. That way, you can remove only the slices you need and enjoy fresh tasting bread whenever you want.