Homemade Buckwheat Bread
A simple, gluten-free Buckwheat Bread recipe for all your salty or sweet spreads! Try it buttered and toasted with your soups!
Equipment
- 1 Oven proof tin
- 1 Big bowl
- 1 Spatula
Ingredients
- 500 gr Buckwheat flour
- 8gr Bread yeast or dried beer yeast
- pinch Salt
- pinch Sugar
- splash Extra Virgin olive oil can substitute with any other oil
- Warm water
Instructions
- Pour the flour into a big bowl, add the salt, the oil and mix well.
- On the side prepare the yeast. If you have dry beer yeast, pour it into half a glass of warm water - the water can't be hot, otherwise, you risk killing the proofing properties of the yeast. Add a pinch of sugar to activate the yeast and stir well until both the sugar and the yeast are fully dissolved. Set aside and wait for 5 minutes until you see thin foam forming on the surface of the yeast water.
- Add the yeast to the flour and start mixing with a spatula or a fork. The dough should stick to your spatula, and the consistency should be creamy and wet. Add a bit of warm water if the mixture is too dry and hard. Gluten-free flours don't have the "elastic" properties that wheat flours have so this mixture should be very soft and brittle.
- Once you're happy with the consistency, fully cover the dough with a clean kitchen towel that you have wet with warm water beforehand. Or to make things a bit easier, cover with simple plastic wrap. Set aside and let proof for an hour.
- Once the hour is up, your dough should have proofed nicely and should look airier and a bit like a soft sponge. Give it another good mix. Now, don't worry, your dough will get creamier again but this will ensure that the second proofing is efficient! Cover again with the towel or the plastic wrap and set aside for another 1 and a half or 2 full hours. Preheat your oven to 160℃, static setting or 150℃ with the fan.
- Your dough is now ready to be transferred to your baking tin. It doesn't matter the size as long as you're aware that the bread will come out a bit flat if you use a bigger-sized tin - like I did eh! Try to smooth the surface of the dough as much as possible without breaking the proofing too much to avoid bumps on the loaf.
- Place the tin on the middle shelf of your oven. Underneath the tin, at the bottom of your oven, place an oven-safe bowl full of water. This is to create steam and help the bread cook evenly. For the entirety of the baking, your oven door should stay slightly open to help the formation of the crust on your bread, it's not gonna be a big crust but it'll give you a bit of crunch. I usually do this by wedging a big wooden spoon at the top of the door to create a small opening - be careful not to burn yourself! Bake for 1h 10minutes.
- After this baking time, check the loaf is fully cooked by prickling it with a wooden or metal skewer. If the skewer comes back clean, your loaf is cooked! Let rest for at least 30 min before cutting your first slice. Store in a sealed bag away from warmth or humidity and consume within 4 days.
