To make buckwheat bread, soak 1 1/2 cup of buckwheat for 2 hours, and let it dry for approximately 20 minutes. Mix 1 1/2 cups of water and 3 tablespoons of melted coconut oil. Mix 4 tablespoons of psyllium husk, 2 tablespoons of chia seeds, 1 tablespoon of sesame seeds and 1/2 cup of flax seed. Add 1/2 cup of pumpkin seeds and 1 cup of sunflower seeds. Combine the liquid mix, seeds, buckwheat and 1 teaspoon of sea salt.
Preheat the oven to 325 degrees Fahrenheit. Use a silicon loaf mold or line a loaf tin with baking paper. Pour in the mix, and flatten it. Let it sit for two hours or overnight.
Bake for one hour or until the top is crisp. Remove from the oven, and flip the bread over. Remove the baking paper if necessary. Return the bread to the loaf tin or silicon mold, and bake for one hour. Tap the bread. If it sounds hollow, remove it from the oven, and let it cool for one hour.
Alternatively, mix 1 1?2 cups of gluten-free flour, 3 teaspoons of gluten-free baking powder and 1?2 teaspoon of salt, and sift them into a large bowl. Add 2 tablespoons of sugar, and stir well. Lightly beat two egg whites with an electric mixes. Once the egg whites are frothy, add 1 cup of reduced-fat milk and 1/2 cup of vegetable oil. Add the dry mix, and beat for three minutes or until the mixture softens.
Preheat the oven at 350 degrees Fahrenheit. Grease a loaf tin and pour in the mix. Sprinkle 2 tablespoons of sesame seed and press them lightly. Bake for 55 or 60 minutes, and let it sit for 10 minutes. Cool it down before eating.