Buckwheat Bread Recipe
Buckwheatflour is a kind of flour made from ground buckwheat seeds, not wheat. It is gulten-freeand contains nutty taste.
Ingredients
- 2 cups buckwheat flour
- 1 cup tapioca flour or potato starch
- 1 teaspoon salt
- 1 tablespoon active dry yeast
- 1 tablespoon honey or maple syrup
- 1.5 cups warm water
- 2 tablespoons olive oil or melted coconut oil
- 1 tablespoon apple cider vinegar
Instructions
- In a big bowl, add tapioca flour, buckwheat flour, potato starch and salt. If you are using a maple syrup or honey, add it to the dry ingredients.
- In a different bowl, mix active yeast with hot water. Allowit to rest for around 5 minutes until bubbly.
- Mix the yeast mix into the dry ingredients. Add apple cider vinegar or olive oil, if you are using them. Mix the mixture well until smooth dough.
- Put the dough to a greased loaf pan. You can use wet handsor a spatula to make the smooth top.
- Now, cover the loaf pan with clean kitchen towel and allowthe dough sit in a warm place from 45 minutes to an hour or until the size doubles.
- Set the temperature of the oven to 375 F (190 C).
- Once the dough gets bigger, put the loaf pan in the oven. Cook until the bread is brown on top and sounds hollow when tapped on the bottom, it may take around 35-40 minutes.
- Take the bread out from the oven and allow it to cool for few minutes. Before slicing, transfer it to the wire rack to cool down completely.
- It’s time to enjoy the buckwheat bread with your favorite toppings.