Soft and Delicious Buckwheat Bread
This buckwheat bread is not only soft and delicious, it's also incredibly easy to make! It is perfect for sandwiches, and slices also toast up beautifully for topping with butter and jam...or avocado! You can be gluten-free and still get to enjoy delicious homemade bread!
- Prep time
- 20 min
- Cook time
- 55 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 175 grams tapioca starch ((same as tapioca flour))
- 120 grams buckwheat flour
- 105 grams brown rice flour ((white is fine))
- 1 tablespoon xanthan gum
- 1 tablespoon ground flaxseed
- 2 1/4 teaspoons active yeast ((one packet))
- 1/2 teaspoon salt
- 1 1/4 cups warm water ((about 110 deg F))
- 1/4 cup light olive oil
- 3 eggs, (room temperature)
- 2 tablespoons honey
- 1/2 teaspoon whole flax seeds
- 1/2 teaspoon poppy seeds
Instructions
- 1
Combine all dry ingredients in a bowl and mix well with a whisk. Set aside.
- 2
Combine all wet ingredients in a large mixing bowl and beat with a mixer until combined.
- 3
Add the dry ingredients to the wet and beat with mixer until well combined.
- 4
Scoop bread batter into a parchment lined bread loaf pan and smooth out with a spatula.
- 5
Sprinkle whole flax seeds and poppyseeds on the top of the bread batter, keeping the topping away from the edges.
- 6
Using a dampened spoon, gently press seeds into the bread batter so they stick.
- 7
Place loaf pan in a warm, draft-free area to rise until dough is no more than 1/2" above the edge of the pan, about 1 hour.
- 8
Preheat oven 350 deg F (180 C).
- 9
Bake for 50-60 minutes, until an instant-read thermometer inserted into the middle of the loaf reads at least 200F, ideally 210F.
- 10
Let bread rest in the pan about 5-10 minutes before lifting out from the pan.
- 11
Let cool completely before slicing.