I made two loaves using this recipe. The first I made on the three hour cycle and although the taste was great and texture okay it didn't raise much on the final raise. The second loaf I made using the gluten free cycle on my bread machine and the texture and taste were wonderful - nice and tender. I didn't have buckwheat so instead substituted almond flour. Since we are at sea level I added 1 extra teaspoon of yeast per loaf. This bread is excellent.
Thank you so much for adding this recipe! I am so excited to try this mix for my large family of 7. I am making bread daily as I have to make sandwiches everyday for lunches. My only suggestion would be adding melted butter rather than oil...the flavor is so much better in my experience. This will be a great addition in my kitchen!
I really don't know why no one has rated this bread. This bread is one of the best breads I have ever tasted. I used melted butter in the corners just as suggested, and it gave it that split top store bread flavor. Thank you so much for sharing this recipe! Note: I used amaranth flour instead of buckwheat flour. I prefer the nutter tasting flours over the buckwheat.
This truly is an amazing bread we subbed out and used quinoa flour and red mill gluten free (which has almost the same ingredients as the recipe) the bread it light, fluffy and heavenly!