Gluten-free buckwheat bread

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Get ready to savor the delightful aroma and flavor of freshly baked seed-coated bread. Our easy-to-follow recipe guides you through the steps to create a wholesome and gluten-free loaf. From activating the yeast to letting the dough rise, and finally, to that golden bake, you’ll be rewarded with a delectable homemade bread that’s perfect for any occasion.

Video recipe:

Prep time: 15 minutes

Cook time: 45 minutes

Rest time: 1 hour and 40 minutes

Total time: 2 hours and 40 minutes

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INGREDIENTS:

🌱150 g rice flour

🌱350 g whole buckwheat flour

🌱2 Tbsp psyllium husk

🌱1 tsp apple cider vinegar

🌱620 ml water

🌱10 g dry yeast

🌱7 g salt

🌱2 Tbsp olive oil

🌱To top: mixed seeds

How to prepare:

  • Begin by activating the dry yeast. Mix it with a small amount of water and set it aside.
  • In a mixing bowl, start preparing the dough by adding the buckwheat flour.
  • Incorporate the rice flour, which complements the coarser texture of the buckwheat flour perfectly for the desired consistency.
  • To bind the dough, add the psyllium husk.
  • Introduce the salt, apple cider vinegar, and olive oil to the mixture.
  • Pour the activated yeast into the bowl and add the remaining water until you reach a total of 620 ml.
  • Knead the dough, then cover it with a towel and let it rise for one hour.
  • Shape the risen dough into a bread form, moisten it with a small amount of water, and coat it with the mixed seeds (the water will help the seeds adhere to the bread).
  • Place the prepared dough in a baking dish and let it rest for an additional 40 minutes.
  • Bake at 200 degrees Celsius for 40-45 minutes.
  • Your homemade bread is now ready. Enjoy this delightful creation!

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