1. First, make a chia pudding with the chia seeds and water. Simply soak the chia seeds in the water for about 20 minutes until a jelly-like mixture forms.

2. Preheat the oven to 180°C (350°F). Lightly grease a small 20cm loaf pan* and line it with baking parchment. Set aside.

3. Mix the ground buckwheat and ground rolled oats with baking powder and salt in a bowl. Add the chia pudding, water, and rapeseed oil to the bowl and mix with a rubber spatula until well combined. Don’t overmix! Combine the mixed seeds and rolled oats, then add about 2/3 of the mixture to the batter and fold in.

4. Transfer the dough to the prepared pan and smooth out the top. Cut into the dough lengthwise down the middle with a wet knife, and sprinkle with the remaining seeds and oats. Bake the bread in the preheated oven for about 70-75 minutes – or until a wooden skewer inserted into the center of the bread comes out clean. Remove the bread from the oven and let it cool in the baking pan for a while, then remove by lifting it out with the baking parchment. Let cool down completely on a wire rack.