Buckwheat Bread

Step 1/5

• 350 ml lukewarm water
• 2 tsp 6.2g dried yeast
• 2 tsp sugar

Add the yeast and sugar into the water. Mix well and leave for 10 minutes for the yeast to activate.

Step 2/5

• 1 tbsp vegetable oil
• 14 g 1 tbsp butter
• 2 eggs

Break the eggs into a bowl and add the vegetable oil. Beat well until the mixture is smooth and frothy.

Step 3/5

• 500 g buckwheat flour
• 2 tbsp chia seeds in same tbsp water
• ⅔ tsp salt
• 1 tsp vinegar

Put the flour into a bowl and make a well in the centre. Sprinkle on the salt and add in the egg mixture, the vinegar, the chia seeds and the yeast/water mix. Stir well with a spoon until you have a thick batter which drops sluggishly off the spoon

Step 4/5

Pour the batter into a lightly-greased 22cm x 11cm (8½" x 4½") loaf tin. Spread evenly into the tin. Cover with oiled film or place in a large plastic bag in a warm place to allow the mixture to rise. Leave for about an hour.