I really like the nutty flavor of Buckwheat Flour, so I decided to try the flour in a yeast bread recipe. The result was great! This recipe uses Buckwheat flour along with Bob’s Red Mill Gluten Free flour. With the addition of chopped sunflower and pumpkin seeds, it makes for a rich, nutty bread, that has a hearty texture while not being heavy. It’s great toasted, and topped with lots of cold butter.
Frequently, gluten free bread recipes call for eggs and butter. I am using Golden Flax Meal in place of the two eggs. I like the texture that it gives to the bread and it’s very nutritious. I am using heavy cream instead of the butter, because I had it on hand and it’s very high in butterfat.
3 cups of water divided as:
#1. 2 packages of dry yeast mixed into one cup of water
#2. 1 3/4 cups of water mixed with
1/4 cup of heavy cream (or 2 cups of water and 4TBL of melted butter )
2 tsp organic apple cider vinegar
4TBL Golden Flax meal mixed with 2/3 cup of water
4 2/3 cups of gluten free flour
2 cups of Buckwheat Flour
1 cup of chopped pumpkin and sunflower seeds ( or use just one of the seed varieties), lightly toasted
7 tsp. xanthan gum
2 tsp salt
Preparation time: 2 1/2 hours
Makes: 2 loaves of bread or one loaf and three 10″ pizza crusts
Mix the two packages of yeast into one cup of lukewarm water. Let proof until light and bubbly.
Mix the Golden Flax Seed Meal with 2/3 cup of water and let sit while the yeast is proofing.
Mix the 1/4 cup of cream with 1 1/2 cups of water and heat it just until it feels warm when sprinkled onto the inside of your wrist.
Mix together all of the dry ingredients.
Gradually stir in the liquids starting with the cream/water mixture, then the yeast, the soaked flax meal and the 2 tsp. vinegar. Stir it all together until if forms a stiff, sticky dough. Make sure that all of the dry ingredients are thoroughly mixed together.
Grease either two 9″ x 4 1/2″ bread pans or one bread pan and three 10″ pie plates. I use homemade lard but butter also works great.
Place about half of the dough into the bread pan. Dip your fingers into cold water and then use them to smooth the dough into place.
Divide the remaining dough into three portions. Place each portion into a pie plate.
Again, dip your fingers into cold water and then smooth the dough out in the pie plate, taking some of it up the sides of the pie plate to form a crust edge. Dip your fingers in the cold water as many times as you need to get the dough spread out. The dough will be spread quite thinly.
Cover with wax paper and let rise in a warm place for about 45 minute to one hour. I place mine in a warm oven that has been turned off.
Once the dough has risen, preheat the oven to 375 degrees.
Remove the wax paper and place the pans into the oven.
Set the timer for 10 minutes.
You do not want the pizza crusts to cook all the way through. They need to be removed when they are slightly golden on top but not finished on the bottom. When you make a pizza, they will then finish cooking all the way through.
Remove them from the pans and cool on a rack.
RESET the TIMER for 20 minutes:
Cook the loaf of bread for another 20 minutes:
Then, cover the loaf of bread with foil and set the timer for another 30 minutes.
At the end of the 30 minutes, remove the bread from the oven.
Place the loaf of bread, which had been removed from the pan, on a wire rack to cool.
Once the bread is cool enough to slice, cut off the crust end, slather it with cold butter and take a bite of that wonderful goodness. I love JD Butter. It’s great for fresh eating and for making ghee. You can find it at Good Foods Co-op or the Berea Farm Store, in Berea, KY
The pizza crusts can be used right away or frozen for another time. I place two crusts, separated by wax paper, into one freezer bag. One crust goes into the refrigerator for immediate use.
Joyfully Cooking in Nonesuch,