Of which 1.4 g sugars and 1.2 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Fiber (buckwheat) · Magnesium (buckwheat) · Fiber (oats)
Allergens none
Whole-grain blend for rustic bread
A dense, nourishing bread, great for slicing and freezing.
Ingredients
- 350 g (12½ oz) buckwheat flour
- 300 g (10½ oz) brown rice flour
- 200 g (7 oz) gluten-free oat flour
- 150 g (5½ oz) golden flaxseed meal
Method
- In a large bowl, combine the buckwheat flour, brown rice flour, oat flour and golden flaxseed meal.
- Mix well with a spoon or a whisk until everything is evenly distributed.
The full method (3 steps), Rico's tip, the variations and storage are in the ebook. The English edition is coming soon.
This recipe isn't in an ebook yet. Newsletter subscribers are the first to know when it is.
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