High Fibre Buckwheat Chia Bread
  • Chef: Helen Tzouganatos 
  • Serves: Makes 1 loaf 
  • Time: 1 hour, plus 1 hour rest time


  • 300ml lukewarm water
  • 1 tsp sugar
  • 1 x 7g yeast sachet 
  • 1 ¾ cups or 210g buckwheat flour 
  • 1 ¾ cups or 210g tapioca flour 
  • 2 tsp sea salt flakes 
  • ½ tsp xantham gum 
  • 2 eggs lightly whisked, room temperature 
  • 3 tbsp extra virgin olive oil 
  • 1 tsp apple cider vinegar 
  • 3 tbsp chia seeds, black or white, plus extra for sprinkling 


Add sugar and yeast to lukewarm water. Whisk together and let it stand for 15 minutes until mixture foams. 

Sift flours, salt and xantham gum together in a mixing bowl. 

Add chia seeds, eggs, olive oil, vinegar and yeast mixture and beat to combine, scraping down the sides halfway. 

Sprinkle chia seeds on base and sides of a 20 x 10cm greased loaf tin to create a seeded crust. Pour batter into tin and sprinkle more chia seeds over the top of the loaf. Cover with cling wrap and allow the bread to rise in a warm place for 1 hour until it doubles in size. Preheat oven to 200°C.

To achieve a golden crust, drizzle dough with olive oil before placing in the hot oven. Bake for 45-50 minutes or until golden and a skewer comes out dry. 

Remove from oven and immediately transfer to a wire rack to cool. This helps your crust stay crispy. Cool before slicing.