Preheat oven to 190°C. Line a loaf tin with baking paper and set aside.
Place buckwheat, flaxseeds and chia in the mixing bowl.
Mill for 15 seconds/speed 9.
Add tapioca, water, yeast, sugar, salt, oil and psyllium.
Combine 30 seconds/speed 3. The dough will be sticky.
Transfer dough to prepared tin, smooth out with spatula so it is even.
Bake for 1 hour.
Remove loaf from oven and allow to cool for 10 minutes. Lift loaf from tin and place on wire rack to cool completely.
For best results - allow bread to cool overnight before slicing thin.
