Gluten-Free Buckwheat Bread

Buckwheat Bread Recipe Introduction Welcome to the wholesome world of buckwheat bread—a delight for both gluten-free enthusiasts and lovers of hearty, nutritious loaves. Though often mistaken for a cereal grain, buckwheat is actually a seed, making it a compelling alternative for those avoiding gluten. Buckwheat boasts a distinctive, earthy flavor that pairs well with various dishes and spreads. This ancient seed is packed with fiber, proteins, and essential nutrients, contributing to its rising popularity in modern diets. In this post, we will guide you through creating a texturally rich and flavorful buckwheat bread, perfect for starting your day or complementing your morning coffee. Kitchen Equipment Required Mixing Bowls Measuring Cups and Spoons Mixing Spoon Loaf Pan (9×5 inch / 23×13 cm) Oven Baking Sheet Wire Rack Cooking Time Total estimated time: 3 hours (including proofing and baking times) Buckwheat Bread Recipe Ingredients 200g (1 3/4 cups) buckwheat flour 100g (1 cup) whole wheat flour 10g (2 tsp) sea salt 7g (2 1/4 tsp) active dry yeast 350ml (1 1/2 cups) warm water (approximately 43°C/110°F) 30ml (2 tbsp) olive oil 15ml (1 tbsp) honey 50g (1/2 cup) pumpkin seeds (optional) 30g (1/4 cup) sunflower seeds (optional) Instructions Step 1: Preparing the Yeast Mixture In a mixing bowl, combine warm water, honey, and active dry yeast. Stir gently and let it sit for about 10 minutes until the yeast becomes frothy and activates. This step is crucial as it ensures your bread rises properly. Step 2: Mixing the Dough In a larger bowl, combine buckwheat flour, whole wheat flour, and sea salt. Create a well in the center and pour in the activated yeast mixture and olive oil. Stir until the ingredients come together to form a sticky dough. Add pumpkin and sunflower seeds if using, for an added crunch and nutritional boost. Step 3: First Proofing Transfer the dough into a lightly greased bowl and cover it with a damp cloth. Place the bowl in a warm environment and let the dough rise for about 1 to 1.5 hours or until doubled in size. This step allows the gluten-free buckwheat to fully hydrate, enhancing the bread’s texture. Step 4: Shaping the Dough Once risen, gently deflate the dough and transfer it to a floured surface. Shape it into a loaf by folding it into thirds, then rolling it into a log the length of your loaf pan. Step 5: Second Proofing Place the shaped loaf into a greased 9×5 inch (23×13 cm) loaf pan. Cover it with a damp cloth once again and allow it to rise in a warm place for another 45 minutes to 1 hour, or until the dough has risen to about 1 inch (2.5 cm) above the sides of the pan. Step 6: Baking Preheat your oven to 220°C (425°F). Place a baking sheet on the lower rack to catch any drips and bake the loaf on the middle rack for 30 minutes. Then, reduce the oven temperature to 180°C (350°F) and bake for an additional 20 minutes to ensure it is fully cooked. The bread should sound hollow when tapped on the bottom. Step 7: Cooling Once baked, remove the bread from the oven and turn it out onto a wire rack. Allow it to cool completely before slicing to avoid a gummy texture. Cooling properly sets the bread’s crumb and enhances its flavor. Conclusion This buckwheat bread is not just a gluten-free alternative but a culinary adventure that introduces rich, nutty flavors to your table. By incorporating ancient grains into your diet, you’re not only diversifying your palette but also gaining essential nutrients and dietary fiber. Enjoy this bread as a hearty breakfast, a savory sandwich, or alongside your favorite soup. Delve into endless possibilities and relish the rustic charm of homemade buckwheat bread.

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