Revolutionize your baking with this easy, yeast-free bread recipe

Baking bread at home can be a real pleasure; you just need the right recipe. If you're worried that you'll end up with a dense, heavy loaf instead of a fluffy one, try my recipe for delicious bread. Its base consists of grains, nuts, and buckwheat, which means you can forget about long kneading, the perfect sourdough, or issues with rising. Additionally, it stays fresh for a long time, is filling, and very tasty.

Bread from grains is rich in fibre and other nutrients. It's perfect for people with gluten intolerance or those who simply don't wish to use flour for baking. You can also say goodbye to long kneading—just mix all the ingredients, and it's done. This recipe alone is a real game-changer for anyone wanting to try their hand at baking bread at home.

Ingredients:

• 65 grams hazelnuts,
• 100 grams of lightly ground buckwheat,
• 135 grams pumpkin seeds,
• 2 tablespoons of chia seeds,
• 145 grams of ground oat flakes,
• 90 grams flaxseed,
• 2 cups of milk
• 2 tablespoons of honey,
• a flat teaspoon of salt,
• 3 tablespoons of coconut oil.

How to prepare:

1. Put all the dry ingredients into a bowl, excluding the pumpkin seeds and hazelnuts. Mix.
2. Add half a litre of milk and mix briefly to combine. The mixture will start to thicken.
3. Add coconut oil.
4. Toast the hazelnuts for a moment on a dry pan, then gently crush them and add them along with the pumpkin seeds to the mixture. Mix. Toasting enhances the nuts' flavour. You can also opt for almonds instead of hazelnuts.
5. Add salt and honey and combine the ingredients.
6. Transfer the mixture to a loaf pan lined with baking paper.
7. Leave for 20 minutes.
8. Place in an oven preheated to 180 degrees Celsius. Bake for 40 minutes.

After baking, let the bread cool down. If you cut it too early, it might crumble easily. Once it has cooled, cut into slices, enjoy!