Unroasted (green) buckwheat bread with seeds

ingredients

Unroasted buckwheat – 500g
Pumpkin seeds – 130 g
Sunflower seeds – 130 g
caraway seeds (or cumin, if preferred) – 20 g
Natural yoghurt – 300 g
Salt – 20 g

Method

Pour cold water over the unroasted buckwheat (there should be more water than buckwheat) and let it sit for 1-3 hours (ideally overnight).

After soaking, rinse the buckwheat, place it in a food processor, and blend until it reaches a coarse consistency.

In a bowl with the processed buckwheat, add the rinsed and dried seeds, salt, and natural yoghurt. Mix everything together. The mixture should be thick.

Place the prepared mixture into a baking dish and bake at 180⁰C in the oven or convection oven for about 1 hour to 1 hour 15 minutes.

I am Giedrė Ciukšienė, a vocational teacher and methodologist specialising in culinary education, particularly working with students with special educational needs. Since 2001, I have been teaching at the Kaunas Food Industry and Trade Training Centre, where I also lead healthy eating workshops and educational sessions. My passion is helping students gain confidence and practical skills in the kitchen. I am inspired by Lithuanian culinary traditions and constantly strive to improve, with a strong focus on inclusive education and supporting all learners in their culinary journey.