Makes One Loaf
A chewy, sweet and textured bread served with butter and an enhanced strawberry jam.
Recipe Category

You will need

½ cup (125 ml) buckwheat
1 t (5 ml) Ina Paarman’s Seasoned Sea Salt
1 cup (250 ml) hot water
1 x 700 g Ina Paarman’s Raisin & Bran Muffin Mix
1 t (5 ml) dry yeast
½ cup (125 ml) sunflower seeds (reserve 2 T (30 ml))
2 cups (500 ml) buttermilk
¼ cup (60 ml) canola oil


Soak the buckwheat and Seasoned Sea Salt in hot water overnight or microwave for 2 minutes.

Pour buckwheat into a sieve and drain off all the water.

Adjust the oven rack to one slot below the middle position and preheat the oven to 180°C.

Oil or butter a 28 cm x 11 cm bread pan. Line the base with a strip of baking paper.

In a big mixing bowl decant the dry mix from the muffin bag but reserve the raisins for a snack.

Make a hollow in the dry mix, add dry yeast, sunflower seeds (reserve 2 T (30 ml), buttermilk, oil and soaked buckwheat.

Mix to blend.

Decant the bread mixture into the prepared pan. Sprinkle with reserved sunflower seeds and press in lightly with the back of a spoon.

Leave the bread to rise in a pan of very hot water. Cover with cling film and then a cloth for about 1 hour. Once slightly risen remove bread pan from water.

To humidify the air in the oven, place a small heatproof dish of water in the oven on the side.

Bake for 1 hour 15 minutes. Remove the bread from oven, shake out of the pan and continue baking without a pan for 10 – 15 minutes more to crisp the bottom crust.

Serve with lashings of butter and jam and/or cheese.


Extra Strawberry, Strawberry Jam

1 cup (250 ml) store bought strawberry jam

8 – 10 fresh strawberries, hulled and quartered.

Mix the jam in a big measuring jug with the strawberries and microwave on high 3 minutes. Stir, cool and serve.