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Buckwheat Bread

Based on 0 ratings
M

Mary Choo

Community member

Difficulty

Medium 👍

Preparation

20 min

Baking

25 min

Resting

60 min

Ingredients

2Servings
1000 g
buckwheat flour
700 ml
lukewarm water
2 tbsp
vegetable oil
28 g
1 tbsp butter
4 tbsp
chia seeds in same tbsp water
4 tsp
6.2g dried yeast
4 tsp
sugar
1⅓ tsp
salt
2 tsp
vinegar
4
eggs

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  • Step 1/ 5

    • 700 ml lukewarm water
    • 4 tsp 6.2g dried yeast
    • 4 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

    • 2 tbsp vegetable oil
    • 28 g 1 tbsp butter
    • 4 eggs

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

  • Step 3/ 5

    • 1000 g buckwheat flour
    • 4 tbsp chia seeds in same tbsp water
    • 1⅓ tsp salt
    • 2 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.

  • Step 5/ 5

    Once the mixture has risen, bake at 190°C/375°F fan oven, 220°C/430°F for 25 minutes. First 15 mins on lower heat, next 10 mins on both upper and lower heat.

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