22 Nov Gluten free buckwheat bread
Buckwheat bread will not please everyone, but there will certainly be fans, especially people on a gluten-free diet. It has a very specific and intense flavor. It is quite moist and compact. It goes perfectly with spicy cheeses, radish leaves pesto, well-seasoned hummus or smoked fish.
Inredients
450 g of unroasted buckwheat
approx. 750 ml of water to soak the groats
330g of water for bread dough
1 teaspoon of salt
about 1/3 cup of pumpkin or sunflower seeds
3 tablespoons of linseed
optionally pumpkin seeds to sprinkle on top of the bread
Recipe
1. Soak buckwheat in water for 5-6 hours
2. After 5-6 hours, drain the water, but do not rinse the groats. The water that will drain from the strainer will be sticky and thick
3. In a blender, mix the groats with 330g of fresh water
4. Pour the mixed batter into a large bowl, cover with a clean cloth and set aside for 24 hours in a warm place (approx. 20 ° C). In winter, use a heater or oven with lights on. During this time, the bread dough will ferment.
5. After fermentation is complete, gently mix in salt, pumpkin / sunflower seeds and flaxseed
6. Line the baking tin with baking paper
7. Pour the finished bread batter into a baking tray lined with baking paper and optionally decorate the top with sunflower / pumpkin seeds
8. Put the bread in the oven with the light on for 30 minutes
9. After 30 minutes, without taking the bread dough out of the oven or opening the oven, set the baking temperature to 180 ° C.
10. Bake for about 80 – 95 minutes.
11. After baking, wait 30 minutes for the bread to cool down
Inspiration: Breadtopia
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