Recipe: Vegan Buckwheat Bread By Monika Kielczewska
As an Elite International Scout, Monika Kielczewska is an integral part of both the Elite Model Look and the wider Elite Model Management teams. A passionate vegan, she shares a recipe for buckwheat bread which she inherited from her aunt, Margaret's Christodoulou. As she explains in our Q&A which you can read here, she doesn’t consume any animal products, and has helped some models do the same.
For this recipe, Monika suggests a basic recipe and two options to give flavour – a savoury and a sweet option. She said: “You can find this kind of recipe all over internet, but we modified it and this one suits us best. The very important ingredients are black cumin and flax seeds which are superfoods and have never ending list of benefits. When added with sunflowers seeds, they make the paste thicker.” Follow Monika’s suggestions for a great dairy- and egg-free bread, and experiment by adding your own combinations of dried fruits, seeds and nuts, herbs and spices!
9 cups white buckwheat
2 cups of flax seeds (milled)
1 tsp of pink salt or less (optional)
1 tbs of black cumin seeds
For Italian-style savoury bread:
Sun-dried tomatoes, olives, oregano
For sweet bread:
Sunflower seeds, pumpkin seed, figs, raisins
Wash the buckwheat with cold water, then soak in fresh cold water for 24 hours.
Drain the buckwheat, and blend in a food processor or using a blender until the buckwheat is smooth.
Add milled flaxseed, salt, black cumin, and any extra ingredients such as dried fruit, seeds and nuts. Mix well.
Place mixture into an ovenproof dish. Preheat the oven to 180 degrees. Bake bread in the oven for between 75 and 90 minutes, depending on the oven, until golden brown.