Make your own buckwheat bread
(gluten-free)
http://www.asiteaboutnothing.net/f_buckwheat-bread.html
In case you couldn't tell by my page
about kasha, I love buckwheat! On this page, I share
the recipe I use to bake buckwheat bread in the oven. It's dead simple. It
makes a loaf that's about three pounds (1.4 kgs). In the temperate climate of
the South Island of New Zealand, the loaf keeps for about a week.
This bread is really dense, so you can cut very thin slices. It's wonderful with salty foods, such as Pecorino (an Italian sheep's cheese). It's also wonderful with sweet foods, such as fig jam. That makes sense, because the buckwheat crepes of Brittany also go well with either savory or sweet toppings.
A Gluten-Free Bread
Buckwheat is gluten-free. So are oats, sunflower seeds, flax seeds, sesame, baker's yeast, raw sugar, sea salt and water. This makes this buckwheat bread gluten-free.
This bread is really dense, so you can cut very thin slices. It's wonderful with salty foods, such as Pecorino (an Italian sheep's cheese). It's also wonderful with sweet foods, such as fig jam. That makes sense, because the buckwheat crepes of Brittany also go well with either savory or sweet toppings.
A Gluten-Free Bread
Buckwheat is gluten-free. So are oats, sunflower seeds, flax seeds, sesame, baker's yeast, raw sugar, sea salt and water. This makes this buckwheat bread gluten-free.
Ingredients for your Buckwheat Bread
The ingredients are listed in the
order they are used.
½ teaspoon baker's yeast
2 heaped teaspoons raw sugar
1 cup lukewarm water
3½ cups buckwheat flour (preferably organic)
1 cup oats (quick oats, large oats or a mixture of both)
1¼ cups seeds: ¾ cup sunflower, ¼ cup flax, ¼ cup sesame
1 teaspoon fine sea salt
1¾ cup water
½ teaspoon baker's yeast
2 heaped teaspoons raw sugar
1 cup lukewarm water
3½ cups buckwheat flour (preferably organic)
1 cup oats (quick oats, large oats or a mixture of both)
1¼ cups seeds: ¾ cup sunflower, ¼ cup flax, ¼ cup sesame
1 teaspoon fine sea salt
1¾ cup water
Gear you will need
A measuring cup (or two)
Measuring spoons (optional but recommended for precise, repplicable dosage)
A wooden spatula
A silicone spatula
A large bowl to mix the ingredients
A large bread pan
Baking paper (you can reuse it for three or four bakes)
A knife
A wire rack
Measuring spoons (optional but recommended for precise, repplicable dosage)
A wooden spatula
A silicone spatula
A large bowl to mix the ingredients
A large bread pan
Baking paper (you can reuse it for three or four bakes)
A knife
A wire rack
First Phase: Making your Buckwheat Bread Dough
In the bowl, using the wooden
spatula, mix the yeast, sugar and lukewarm water. Add all the other ingredients
(don't bother mixing after adding each ingredient), then mix everything using
the wooden spatula. The mixture should feel more sticky than wet. If for some
reason the mixture is too dry (which can happen depending on the origin of the
ingredients), add water, only a little at a time. Using the silicone spatula,
scrape the dough that's trying to escape up the sides of the bowl back down
with the rest of the dough.
Drape a towel over the bowl, put the bowl in a warm space (perhaps on a shelf near your hot water heater), and let the dough rise for six to eight hours. That's the official resting time, but I've baked this bread after five hours, and also after letting it sit overnight for over twelve hours. It was fine.
Drape a towel over the bowl, put the bowl in a warm space (perhaps on a shelf near your hot water heater), and let the dough rise for six to eight hours. That's the official resting time, but I've baked this bread after five hours, and also after letting it sit overnight for over twelve hours. It was fine.
Second Phase: Baking your Buckwheat Bread
Preheat your oven to 190°C (375°F). Line the bread pan with baking paper.
With the spatula, "punch down" the dough to release gases. Scoop it
all up into the pan, using the silicone spatula to get the last shreds out.
With the wooden spatula, press the dough evenly into the tin, especially into
the corners. Using the knife, flatten the surface and shape the bread until it
pleases you. You can make some plunge cuts in the dough (halfway down into the
pan) to decorate the bread and force it to break in chosen places. Bake on
190°C (375°F) for one hour and five minutes. Every oven is different, so one
hour might be enough for you. To be sure the bake is complete, dip a knife in
the bread. If it comes up wet, continue to bake a little while longer. (A small
smudge of dough is fine.)
Remove the bread from the baking pan and let it cool on the wire rack. For
a finishing touch, you may want to sprinkle a little flour on the bread.
Let me know how you like it! And please share your variations (there's a form below).
If you've enjoyed this recipe, you might love the book linked in the left column. It's about clean food and full of addictive recipes that are easy to cook. And between the recipes, it's a travel book with a great story.
Let me know how you like it! And please share your variations (there's a form below).
If you've enjoyed this recipe, you might love the book linked in the left column. It's about clean food and full of addictive recipes that are easy to cook. And between the recipes, it's a travel book with a great story.