Buckwheat, Almond and Seed Bread
This gluten-free seed and buckwheat bread is baked from whole buckwheat grains, blanched almonds, pumpkin seeds, sunflower seeds, linseeds, chia seeds and psyllium husks. The TM7 grinds the grains and nuts fresh in seconds, giving the loaf a nutty flavour and dense, moist crumb without any wheat flour.
About this recipe
Buckwheat, Almond and Seed Bread on the Thermomix TM7 is the recipe to try when you want fresh, gluten-free bread recipes without buying a single bag of flour. Instead of wheat, this loaf uses whole buckwheat grains and blanched almonds, ground directly in the all-in-one kitchen machine, together with pumpkin seeds, sunflower seeds, linseeds, chia seeds and psyllium husks that hold everything together. Fresh thyme and sea salt lift the nutty, earthy flavour. The result is a dense, moist crumb with a crunchy seed topping, ideal for breakfast, brunch or a quick lunchbox sandwich. Because the TM7 grinds grains from coarse to super fine, the texture stays consistent every single bake, and there is no risk of cross-contamination from pre-ground gluten-free blends. It is exactly the kind of wholesome bread that makes an easy weekend bake feel effortless.
Preparation tips
- Let the ground buckwheat and almond mixture rest with the water and psyllium husks until a firm, scoopable dough forms; the husks absorb moisture and give the loaf its sliceable structure.
- Toast a handful of pumpkin and sunflower seeds in a dry pan and press them onto the top of the loaf before baking for extra crunch and an attractive bakery-style finish.
- Store the cooled bread wrapped in baking paper in an airtight tin and slice as needed; it also freezes beautifully in portions, so you always have a gluten-free slice ready for breakfast.
Recipe variations
- Herby savoury version: replace the fresh thyme with rosemary and add finely ground black pepper and a spoon of olive oil to the dough for a Mediterranean twist on this seed bread.
- Sweet festive variant: stir in raisins and a spoon of honey or maple syrup, and swap the thyme for cinnamon, to turn this loaf into a warming winter breakfast bread.
Thermomix TM7 Benefits
- Fresh buckwheat grains are ground into fine flour by the TM7 in seconds, giving the bread a fresher, nuttier flavour than packet flour.
- Blanched almonds are chopped by the Thermomix to your preferred consistency, adding texture and richness throughout the loaf.
- Using the built-in scale, weigh the psyllium husks and water straight into the mixing bowl for a perfectly hydrated dough every time.
- All seeds and linseeds are combined evenly through the dough by the TM7, so every slice holds its shape and seed distribution.
- The mixing bowl brings the dough together into a uniform mass, saving you kneading while the psyllium binds the crumb.
Ingredients
- buckwheat grains
- blanched almonds
- pumpkin seeds
- sunflower seeds
- linseeds
- chia seeds
- psyllium husks
- fresh thyme leaves
- fine sea salt
- water