Prep 45 mins
Cook 3 hrs
I wanted something with buckwheat which didn't taste too overwhelmingly buckwheaty ;) So I came up with this. It's a rustic, dense bread which slices extremely well and gets eaten away by non-celiacs - sigh. Cooking time includes resting time of 2 hours.
- 236.59 ml buckwheat flour
- 236.59 ml millet flour
- 236.59 ml teff flour
- 59.14 ml arrowroot
- 59.14 ml tapioca starch
- 59.14 ml rice flour
- 59.14 ml sweet rice flour
- 29.58 ml flax seeds, ground
- 118.29 ml pecans, ground
- 118.29 ml almond meal
- 29.58 ml psyllium husks
- 59.16 ml psyllium husks
- 9.85 ml xanthan gum
- 4.92 ml baking soda
- 4.92 ml baking powder
- 2 eggs
- 29.58 ml active dry yeast
- 78.07 ml olive oil
- 236.59 ml water, lukewarm
- 177.44 ml water, room temperature
- 4.92 ml agave syrup
- 14.79 ml salt
- 59.14 ml pumpkin seeds
- 59.14 ml sunflower seeds
- In a large bowl combine flours, starches, xanthan, 2 tablespoons psyllium husks, almond meal, seeds and ground pecans, salt, baking soda and baking powder.
- Dissolve yeast in 1/2 cup lukewarm water with one teaspoon agave syrup.
- Combine eggs, olive oil, the other half cup lukewarm water.
- Stir 4 tablespoons psyllium husks into 3/4 cup water. Stir well to dissolve, then immediately dump the dissolved husks into the egg-oil-water mixture and beat until you have a smooth cream.
- Pour dissolved yeast into flour mixture, then dump in egg mixture and start kneading with hands.
- It's important to knead by hand, because you have to feel if the dough becomes kneadable. If it's too dry, slowly add some more lukewarm water until you have a moist, but well kneadable dough.
- Knead at least 10 minutes on a starch dusted surface.
- Shape one round loaf, place loaf in a large bowl.
- Cover and let rest in a warm place for 2 hours.
- After 2 hours DON'T PUNCH THE DOUGH DOWN! Gently lift the risen loaf out of the bowl and place on a paper lined baking tray.
- Put the tray into the oven and heat oven to 350 degrees F or 180 degrees Celsius.
- DON'T PREHEAT!
- Bake for 1 hour.
- After one hour, a wooden skewer inserted into the middle of the loaf should come out clean and the bottom of the loaf should sound hollow.
- Let cool on a wire rack. Unlike other gluten free breads, this one can be sliced and eaten warm.