Buckwheat Bread Recipe
If you are looking for a delicious whole-grain and gluten-free bread recipe, this is the one you are looking for. This bread is simple to make and so tasty!
Servings: 10
Cost: $7
Equipment
- 1 medium-size bowl
- 1 small bowl
- 1 9x5 loaf pan
Ingredients
- 185 grams tapioca flour
- 130 grams buckwheat flour
- 110 grams brown rice flour
- 1 tablespoon xanthan gum
- 1 ½ tablespoons ground flax
- ½ teaspoon salt
- 2 ½ teaspoons active dry yeast
- 1 ½ cup warm water
- ¼ cup oil or melted butter
- 3 eggs
- 3 tablespoons honey
Instructions
- Combine the tapioca flour and buckwheat flour with salt, ground flax, and xanthan gum.
- In another small bowl, combine the water, honey, and yeast. Mix and let this sit for about 5 minutes.
- To the yeast mixture, mix in the eggs and oil. Once this is mixed well, add it to the flour mixture.
- Mix until the dough is smooth.
- Place a piece of parchment paper in your loaf pan for easy release- trust me you want to do this step.
- Pour in the bread dough. Cover and let this rise for about 60 minutes. Even if it doesn't look like it has risen much, that is ok. Much of the rise will happen in the oven.
- Toward the end of the 60-minute rise, preheat the oven to 350 degrees.
- Place the risen loaf into the preheated oven and bake for 45-65 minutes. The top will be golden brown, but more importantly, a thermometer inserted into the bread will read 195-200 degrees.
- Remove it from the oven and gently lift the parchment paper to take the loaf from the pan.
- Let the loaf cool on a cooling rack for at least 45 minutes to 1 hour before slicing.
- This bread is not made with any preservatives, so will only hold and stay good for about 2-3 days.