I thought my ever-popular buckwheat bread recipe was due a make-over in time for Christmas! More and more people are waking up to the benefits of using buckwheat flour over wheat and gluten-containing flours, and coming to love its beautiful nutty, moist pseudo-grain goodness. Dan and I are definitely what you would call home bakers. We love most to bake bread, and since giving up grains (except for recent additions), and gluten being banned from the kitchen, I have leaned heavily on buckwheat. And I love it, more and more. It’s such a beautiful wholesome flour, so full of flavour, and unlike many other gluten-free flour mixes, the bread it produces does not dry out but is moist and great for sandwiches and toast alike, the day you bake it and the next day too. And there is no kneading required, it’s so easy to make!
just mix, rise and bake.
If you don’t have time to bake bread normally, then do make the time if you can to make this bread at the weekend or over Christmas. There’s no physical exertion, minimal washing up, and its beautiful warming scent waiting to fill your home. And then the bread… THE BREAD!… have it with a hot soup, or as a thick crusty deli-style sandwich, or as cheese and chutney on toast, with a rocket salad, it makes excellent toast… or do as I do first, slather it still warm with buttery vegan marge and tahini and feel fantastic as you stand at your counter-top and have a mini-gorge. There go all my secrets, but it’s true! that’s what I always do, as soon as I can’t wait any longer for it to cool. We always bake it first thing so I’m super hungry for breakfast by the time it’s risen and baked and cooled. And it’s always so so good ♥
Are you looking forward to Christmas? This year we’re staying at home, I can hardly walk at this point, it’s more of a waddle (to the loo) so it’ll be just me, Dan, Tiger and the baby (who’ll be just weeks away from being born! Eek!). We have our foraged branch tree up as of today, and it’s looking just beautiful with its dark red twigs, colourful baubles and a hint of starry light (I’ll put a photo up soon, it makes such a pretty tree). I love the magic touch of Christmas, but not a gaudy claustrophobic clutter, the decorations have to go with our (many) things or I find it quite unrelaxing. This year it feels we have got it just right. Every day we add something. Growing up we wouldn’t put up decorations till Christmas Eve and I’d be askance at early decorators, so I must be coming round to my husbands way of doing things! One thing’s for sure, Christmas morning I will wake up and have this buckwheat bread toasted for breakfast, with a cup of hot masala rooibos tea, or two, wrapped up in bed with a hot water bottle and a smile, (and if Dan gets his way, which he will no doubt, watching re-runs of Gamesmaster on YouTube) ♥
- 1 3/4 cups buckwheat flour
- 1/4 cup tapioca flour
- 1 heaped tsp unrefined sugar
- 1 tsp salt
- 2 tbsp psyllium husk
- Shy of 2 cups tepid water (say 1 cup + 7/8 cup)
- 1 tbsp easy yeast
- seeds for the top: sesame, poppy, linseed, sunflower or pumpkin...
Preheat a hot oven, 220 C and add an earthenware pot of water to the bottom shelf. This is to give the bread a crisp crust.
Mix the dry ingredients and add the tepid water, mixing out any lumps into a batter.
Pour the batter into your greased pan, I use a I use a 13 x 9 x 3 inch rectangular baking pan.
Leave somewhere warm to rise, for 45 mins or more, I prefer a warm oven as then you can wack on the heat without disturbing the loaf, which is good as it is a wet batter.
Bake on the middle shelf on full for 25 mins, until darkening on top, turn out and put back into the oven bottom up to crisp the bottom and retain the crisp top.
Cool on a rack and don't eat until at least warm, go on, you can resist!
I use a 13 x 9 x 3 inch rectangular baking pan, which gives a shallow crusty bread with a good rise and spring to it, which is what I recommend. Don't go for a loaf that is too high as it won't rise as much as a gluten loaf.
If you're making the same size loaf as I do then cut out a chunk and it will cut into 3 good slices horizontally for excellent toast!
You could use a white gluten-free flour mix instead of tapioca, but I don't generally use these as they contain potato and grains.
Do leave this bread to cool, buckwheat is a moist bread and still hot the bread is quite doughy, but as it cools it forms a delicious spring, and the moistness is just right.
SONG OF THE WEEK ‘Bread theme tune’