Buckwheat is one of my favourite gluten-free alternatives. And lately I’ve been working on a new bread recipe. So this time I used only buckwheat flour. Plus soy-sauce for the saltiness. It turned out amazing!
And while this bread recipe is as always vegan and gluten-free, it is also super easy to make! The ingredients are nutritious whole grains without any fillers like starches. And it tastes amazing with vegan “cream cheese” 🙂
Makes a 23cm loaf tin:
1 cup (250ml) warm water
1 heaped teaspoon molasses
2 teaspoon active dried yeast
3 1/2 cups (500g) buckwheat flour
1 tablespoon psyllium fiber husk
3/4 cup (190ml) warm water
3 tablespoon gluten-free soy sauce
1 tablespoon olive oil
1 tablespoon water
Quinoa flakes for garnish (optional)
1. Dissolve the molasses in one cup of warm water. Stir in the active dried yeast. Let sit for approx. 10 minutes or until it becomes real foamy on top.
2. In the meantime sift buckwheat flour into a bowl, add psyllium fiber husk and mix.
3. When the yeast mixture is foamy on top, pour it into the bowl with the dry ingredients. Add 3/4 cup warm water and 3 tablespoon of soy-sauce. Stir to combine.
4. Line the loaf tin with baking paper. Sprinkle some quinoa flakes into it (optional). Spread the dough evenly in the loaf tin. Place in a warm spot* to get the dough to rise. You can cover it with a damp tea towel but it works without it too.
5. After approx. 45 minutes the dough should have risen to almost twice its size. If you used the oven to let the dough rise, place the loaf tin in a different spot. Then preheat the oven to 210°C (top-/bottom heat).
6. Mix the olive oil and water and gently brush the top of the dough. Then sprinkle with some more quinoa flakes (optional).
7. Place in oven and bake for approx. 45 minutes. Should the top brown too much, cover it. Enjoy! 🙂
*I like to use the oven for the dough to rise, by switching it on for a short time to make it warm (not hot though!).