250 g white bread flour
250 g buckwheat flour
100 g rolled quinoa
1 Tb dry yeast
1 Tb raw sugar
1 Tb olive oil
1 Tb salt
400 ml water

Mix all ingredients together in a bread baker for kneading and let rise once. Knead the dough again and place in loaf pan. Let rise for 30 min, score the top, and let rise another 15 min. Bake for 35 min at 180 C (350 F).

Buckwheat flour has no gluten in it so the resulting bread is like rye bread; dense, moist and great toasted with butter and honey. Rolled quinoa is quinoa grain that has been steamed, rolled and lightly toasted, and offers a punch of amino acids into the bread.