This gluten free beer loaf is dark and sweet, perfect to serve just like that with butter or a savoury topping like gravlax.

500 g dark gluten free beer (Kukko tumma)
10 g yeast
100 g dark molasses

Mix the molasses, yeast and beer together.

160 g buckwheat flour
50 g buckwheat flakes
50 g potato starch/flour
25 g psyllium husk
20 g rose hip powder
1,5 tsp salt

Mix the flours and salt into the liquid.

50 g pumpkin seeds
75 g sunflower seeds

Add the seeds to the dough and mix well.
Pour the dough into a oiled bread tin (about 1,5 litre tin)
Let the dough rest for one hour.
Bake the bread in a 180° C preheated oven for 90 minutes.

0,5 dl dark molasses
1-2 tbsp water

Mix the water and molasses.
Remove the warm loaf from the tin and baste the mix onto it.
Let the bread cool down completely, preferably until the next day, before you cut it.