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.
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.
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.
