Buckwheat Bread
100% gluten-free + high in fiber. No refined flours, with a fluffy crumb and a crust that truly crunches.
by Belén RiselliIngredients
- •2 cup warm water
- •1 cup olive oil
- •14 oz buckwheat flour
- •2 oz psyllium husk
- •2 oz fresh yeast
- •1 tbsp honey
- •1 tsp salt
Instructions
- 1
Preheat the oven — Preheat the oven to 180°C (350°F).
- 2
Mix the liquids — In a large bowl, mix warm water, olive oil and fresh yeast. Whisk until well combined.
- 3
Add the dry ingredients — Add buckwheat flour, psyllium husk, honey and salt. Mix until you get a smooth, homogeneous batter.
- 4
Rest the dough — Pour into a greased loaf pan. The batter will be sticky — that’s perfect, don’t touch it again. Let it rest at room temperature until it doubles in size
- 5
Bake — Bake for 50 minutes. It should have a golden crust and a toothpick inserted in the center should come out clean.
- 6
Cool down — Let it cool completely before slicing.
Chef's Tips
- 💡💡 Tips that make all the difference: → Toasted is 10 times better. → You can freeze it in slices for up to 3 months and pop them straight into the toaster.
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