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With this buckwheat bread with chicory and walnuts you can take your recipes to another level and enjoy an enviable flavor and texture.
And, when we make gluten-free bread, the most difficult thing is to ensure that our recipe has a soft crumb, spongy texture and that it is neither a mazacote nor a bread that crumbles without stopping.
But I assure you that with this buckwheat bread with chicory and walnuts that will not happen to you because it is a bread full of flavor, with a crunchy crust and a firm and soft interior at the same time.
Buckwheat bread with chicory and walnuts
Preparing healthy, gluten-free bread is easy with these recipes with buckwheat, chicory and walnuts.
Do you want to know more about this buckwheat bread with chicory and walnuts?
The recipe is very similar to that of buckwheat and pumpkin seeds that we published a few weeks ago but this time we have chosen to give you a more adult and original touch with chicory.
To make this recipe we have used toasted chicory but, if you can't find it, you can choose to use soluble chicory and, as a last resort, you can even use soluble cereals.
What is achieved with this ingredient is that the dough has a darker touch and a slightly more intense flavor that, combining it with the walnuts, makes a delicious bread.
The best thing about this bread is that you can use it to prepare sweet but also salty toasts. I usually use it with arugula, cheese and honey, with hummus y candied cherry tomatoes or with grated tomato and tuna. All of these options are easy to make and very delicious.
If you liked these ideas and want to try this delicious bread with other options, here you go Other alternatives that may inspire you:
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Be inspired by this collection of delicious toasts made with Thermomix and prepare delicious breakfasts, snacks and light dinners.
Another good thing about this bread is that, although the process is long due to the soaking time, the rest is super easy to do. And when I say super easy I mean it is very simple. Just drain, mix and bake.
Cooking is also long so I usually make it to make two or three loaves at a time. This saves me a lot of time and, above all, energy.
And don't worry because they don't make me bad. Since I use the trick of freezing them and it works well for me. What I do is let them sit for a few hours until they have lost all the heat. Then I cut them into slices and freeze them in zip lock bags.
This method is very useful to me because to use them I only have to defrost them, roast them and they are done. prepared to accompany with the chosen ingredients.
With these ingredients you will get a loaf of about 780 grams and, depending on the size of the slices, you will have between 18 and 20 units.