Buckwheat Bread

Makes 1 large loaf

GF NF

Ingredients

500 mls warm water

1 teaspoon of yeast

1 tablespoon of white sugar

55 grams of psyllium husk

350 grams of buckwheat flour + extra for shaping the bread

100 grams of tapioca starch

150 grams of potato starch

10 grams of salt

15 grams of baking powder

15 mls of apple cider vinegar

60 mls of oil (light olive oil or sunflower oil)

4 eggs

Optional decoration – 1 egg, whisked, and about 2 tablespoons of white sesame seeds

Method:

1. Place the warm water, yeast and sugar together in a large bowl. Stir to dissolve the sugar and then leave for 5 to 10 minutes to allow time for the yeast to activate and start multiplying.

2. Add the remaining ingredients, except the extra buckwheat flour for shaping the bread and ingredients for optional decoration (so the psyllium husk, 350 grams of buckwheat flour, tapioca starch, potato starch, salt, baking powder, apple cider vinegar, oil and eggs) to the bowl and mix thoroughly.

3. Line a large baking tray with baking paper.

4. Generously flour a work surface and scrape the dough on to the floured surface. Shape the dough according to your preferences – I like a braided loaf shape, for which I roll all the dough into a large log shape, then divide it into 3 parts a little below one end (so one end stays connected) and then plait the parts. Use extra flour as needed while shaping the dough to prevent sticking.

5. If decorating the dough, brush the shaped dough all over the top and sides with the whisked egg and then sprinkle sesame seeds over the egg.

6. Place the dough n the lined baking tray. Cover the dough and leave to rise somewhere warm until the dough is 1.5 to 2 times its original size. I find it best to cover the dough with a large piece of plastic (I cut open a large freezer bag to make a flat piece of plastic) and then a tea towel during rising.

7. Once the dough has risen, pre-heat the oven to 200°C. Remove any covers from the dough and then bake in the middle of the preheated oven for about 30 minutes, or until the bread looks fully baked and sounds hollow when tapped.

8. Once baked, cool the bread fully on a cooling rack before eating. Store in a sealed plastic bag for 1 to 2 days at room temperature or slice and freeze for future use. If freezing, the bread slices can be reheated in a microwave or hot oven and then used straight away.

9. Enjoy!