Ingredients
- 500 g. buckwheat flour
- 16 g. dry baker’s yeast (gluten-free)
- 20 g psylium
- 4 tablespoons extra virgin olive oil
- 580 ml. of water
- 8 g. fine salt
- 20 g. sunflower seeds
It is a gluten-free bread that not everyone likes, because its flavor is peculiar, although I think that at home we like those flavors like rye, it reminds a little of the village bread that my aunt made in the town with mixtures of flours that you have at home. But if you like it, its advantages are many, it is much easier to digest and a perfect complement to low-protein diets. In addition, it is a perfect bread for gluten intolerant.
To make buckwheat bread fluffy and have that texture that bread made with glutinous cereals have, I have used psyllium, which is an herb that in addition to helping regulate the level of blood glucose and cholesterol, serves as a natural thickener.
To provide more flavor we have put sunflower seeds on the surface, giving that crunchy bread with nuts that we like so much at home. And if you like to have a toast of bread in the morning for breakfast, this bread is perfect, because it maintains the structure very well and holds any ingredient on top, both an avocado and grated tomato.
A bread that you can buy or make at home. It is ideal for any type of food and that lasts a long time soft. I leave you with a very simple recipe for you to prepare at home.
Preparation of buckwheat bread
- Put in a bowl all the dry ingredients, mix well with a spoon, add the extra virgin olive oil and, finally, the water. Mix very well with a wooden spoon or spatula, until the dough is well integrated.
- It is not an easy dough, because it is sticky and dense, but with moisture, so that there is no bread like a stone. If you see it is too difficult to work, you can add a little more water, no more than 10% of the solid ingredients.
- Cover the bowl with a clean cloth and leave to rest for about 24 hours at room temperature. After 24 hours we proceed to bake, in this case, we are going to prepare it in a rectangular cake type mold.
- The first thing is to preheat the oven to 180º C.
- Then we put the bread dough in the mold previously greased with olive oil and on top place the sunflower seeds. With the oven very hot we put the cake mold with the bread in the central tray and let it bake with temperature up and down about 40-45 minutes or until it is slightly browned. When you stick a toothpick or knife in it, it has to come out clean.
- We leave the oven door open and let it cool for a while. Then remove from the oven and let it cool in the mold.
Tips for a buckwheat bread from rechupete
- The ingredients are to make a small mold bread, we are two at home and we do not eat much bread. If you want it bigger, you can always make a rule of three and calculate the ingredients for the chosen size. Even making the bread without a mold, you will be left with a more beautiful shape.
- When mixing the ingredients with water, do not hesitate to pour more water if you consider it, but always little by little.
- If you want to enrich the bread with sunflower or pumpkin seeds, incorporate them into the same dough when kneading, and some on top before baking.
- You can use some other type of gluten-free flour, yes, the best results I have obtained with buckwheat.
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