Buckwheat Bread

Too few ratings

Mary Choo

Community Member

Difficulty

Medium 👍
20
min.
Preparation
25
min.
Baking
60
min.
Resting

Ingredients

Pieces:-1+
500 g buckwheat flour
350 ml lukewarm water
1 tbsp vegetable oil
14 g 1 tbsp butter
2 tbsp chia seeds in same tbsp water
2 tsp 6.2g dried yeast
2 tsp sugar
⅔ tsp salt
1 tsp vinegar
eggs
  • 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
    • 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.

  • 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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