Gluten-Free Buckwheat Bread
Discover the wholesome goodness of this *Gluten-Free Buckwheat Bread*, a nutritious and satisfying alternative that's perfect for those avoiding gluten. Made with earthy buckwheat flour and enriched with ground flaxseeds, this bread offers a hearty texture and subtle nuttiness that's perfect for morning toast or sandwich creations. A touch of honey balances the flavor, while olive oil and apple cider vinegar add moisture and a delicate tang. Crafted with a simple mix-and-rise method, this loaf requires just 20 minutes of active prep time and bakes to a golden perfection with a soft, tender crumb. Ideal for a variety of diets, this bread is free of gluten yet packed with fiber and flavor. Whether served with avocado, nut butter, or your favorite toppings, this buckwheat bread is as versatile as it is delicious!
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Recipe Information
Ingredients
- 300 grams buckwheat flour
- 50 grams ground flaxseeds
- 350 ml warm water
- 7 grams instant yeast
- 30 ml honey
- 45 ml olive oil
- 5 grams salt
- 10 ml apple cider vinegar
Instructions
In a large mixing bowl, combine the buckwheat flour, ground flaxseeds, and salt.
In a separate small bowl, combine the warm water, instant yeast, and honey. Stir gently and allow the mixture to sit for about 5 minutes until it becomes frothy.
Add the olive oil and apple cider vinegar to the yeast mixture. Stir well to combine.
Make a well in the center of the dry ingredients and pour in the wet mixture. Mix with a spatula until a sticky dough forms, making sure there are no dry pockets of flour.
Grease a 9x5 inch loaf pan with olive oil. Pour the dough into the prepared pan, smoothing the top with a spatula.
Cover the loaf pan with a damp cloth or plastic wrap and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Preheat your oven to 180°C (350°F) during the last 15 minutes of rising.
Bake the bread in the preheated oven for 40 minutes or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool in the pan for 5 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
1768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.5 g | 96% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1989 mg | 86% | |
| Total Carbohydrate | 256.8 g | 93% | |
| Dietary Fiber | 45.6 g | 163% | |
| Total Sugars | 25.5 g | ||
| Protein | 52.2 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 188 mg | 14% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1883 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
