Sourdough Buckwheat Hazelnut Bread with Apricots

This wholesome sourdough bread combines nutty buckwheat flour, dried apricots, and an abundance of crunchy seeds and nuts.

Fermented with a gluten-free starter and set with a psyllium husk gel, this loaf is fiber-rich, slightly sweet, and full of texture. Ideal for breakfast or as a nutrient-packed snack!

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Total Time:

• Prep Time: 20 minutes 

• Cooking Time: 60 minutes

Ingredients:

• 30 g (3 Tbsp) whole psyllium husks

• 200 g (1 cup) gluten-free sourdough starter

• 90 g (¾ cup) buckwheat flour

• 115 g (½ cup) water

• …

Continue reading the full recipe here!

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