BreadApril-May 2013

Buckwheat Yeast Bread


Buckwheat Yeast Bread

Photo by Oksana Charla

Buckwheat Yeast Bread

Photo by Oksana Charla

This wholesome, hearty bread stands up well on the counter for three days. After the first day, warm slices in your toaster before eating. Slice the bread before freezing; there’s no gum in it so it’s more crumbly if sliced after being in the freezer. For best results, do not replace the eggs in this recipe.

2 cups buckwheat flour
1 cup + 2 tablespoons sorghum flour
3 tablespoons flax meal
2 tablespoons sugar
1 teaspoons salt
1 teaspoon baking powder
1 tablespoons dry yeast
2 large eggs
17/8 cups warm water

1. Preheat oven to 325F. Lightly oil a 9x5-inch loaf pan. Coat a sheet of aluminum foil with vegetable spray (to cover dough in loaf pan).

2. In a large bowl, combine buckwheat flour, sorghum flour, flax meal, sugar, salt and baking powder. Whisk together. Add yeast and whisk again.

3. In a separate bowl, beat eggs and mix with water. Add to dry ingredients and mix well.

4. Place dough into prepared pan. Cover with oiled foil, making sure the oiled surface is centered and face down over the dough.

5. Place in preheated oven and bake 55 to 60 minutes or until internal temperature reaches 190F on an instant-read thermometer.

6. Cool 5 minutes before unwrapping loaf and removing it from pan.

Each slice (16 per loaf) contains 109 calories, 2g total fat, 0g saturated fat, 0g trans fat, 26mg cholesterol, 251mg sodium, 20g carbohydrate, 3g fiber, 2g sugars, 4g protein, 11Est GL.

Inspired by a recipe from Scott Uehlein, corporate chef at Canyon Ranch.

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