Buckwheat Bread

• •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. 1

   Preheat the oven — Preheat the oven to 180°C (350°F).

2. 2

   Mix the liquids — In a large bowl, mix warm water, olive oil and fresh yeast. Whisk until well combined.

3. 3

   Add the dry ingredients — Add buckwheat flour, psyllium husk, honey and salt. Mix until you get a smooth, homogeneous batter.

4. 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. 5

   Bake — Bake for 50 minutes. It should have a golden crust and a toothpick inserted in the center should come out clean.

6. 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.