Homemade buckwheat bread is a gluten-free and tasty baked goody. It makes no difference whether you make quick bread or yeasted bread. It doesn’t matter if you bake the bread in a loaf pan or a freeform artisan bread pan. Unfortunately, wheat bread is becoming increasingly difficult for many people as it is mostly genetically modified.
Making gluten-free bread nice and soft, and fluffy is a challenge to get it right the first time. Bread making is an art to get tender, mild with a crunch on the top with a texture and appearance uncannily similar to whole wheat bread! When you get it right, you wouldn’t even know it was gluten-free and dairy-free! I like to use it to make avocado toast or to smear jam or honey all over it. This gluten-free brown bread will become a favorite no matter how you eat it!
Baking bread has become a form of therapy in and of itself. According to macrobiotics, buckwheat is contracting Yin in nature, which is helpful for concentrated attention. Buckwheat’s flavor, smell, and properties transport you to the present moment. Enough with the other issues clouding your head; buckwheat will assist you in focusing on what matters most.
Chia seeds are added to bread to help raise and soften and give an extra boost with the rich magnesium in the buckwheat. In addition, they are high in omega-3 fatty acids, which aid immunity, maintain blood pressure balance, and keep the heart healthy and fit.
Buckwheat (Sourdough) Bread
Buckwheat (sourdough) Bread is a gluten-free bread that is full of healthy nutrients and comes with a burst of flavors.
- 550 gm whole buckwheat grain to knead into dough
- 280 gm water a little more than 1 cup
- 1 cup chia seeds soaked in water
- 1 tsp of agar agar powder
- 1 tbsp dark brown sugar
- 1 tbsp coconut butter
- 250ml coconut milk
- 1 tsp baking soda
- 10 g salt
Using bread maker
Place all ingredients into bread maker and rest is easy. You just enjoy a lovely warm bread.
In a bowl first, let's mix all the dry ingredients.
Add buckwheat flour, baking soda, salt, agar agar powder, dark brown sugar, and mix well.
Slowly add part of the water and mix into the dough, add all coconut milk and chia seeds soaked in water, and add coconut butter.
When you notice the dough is sticky, add a little flour as needed. Make sure the dough is not sticking to your hands as you knead. This process is essential to soften the bread.
Mix them all well until the dough forms a ball, keep it in the bowl covered, and let it rest in a warm place for 20 minutes. Then knead the dough again for 10 minutes and set aside for 30 minutes in a warm place.
Line a bread tray with coconut butter and dust with flour around the mold tray.
Now you can place the dough into the mold and put it into the preheated oven at 200 °c / 390°f, for 30 minutes. After 30 minutes, check that the bread has risen, and once ready, remove it from the oven.
Place over a wire rack to cool off after a few minutes. Next, remove bread from the tray and allow it to cool off.
You will get a great-looking bread, and If you don't get it right the first time does matter. It's a process of learning. You may also like to add nuts and raisins to give it a different taste and texture.