Method 1 – made in bread machine
- 1 egg
- 1 egg yolk
- 58g sour cream
- 1⁄4 cup vegetable oil
- 3⁄4 cup water
- 330g bread flour
- 95g buckwheat flour
- 3⁄4 teaspoon salt
- 1 tablespoon sugar
- 1-1/2 teaspoons active dry yeast
Add all ingredients in the order. Process on basic bread cycle.
- 500 g buckwheat flour
- 350 ml lukewarm water
- 2 tbsp vegetable oil
- 2 tsp dried yeast
- 2 tsp sugar
- 1 tsp salt
- 1 tsp vinegar
- 2 eggs
- Add yeast and sugar into the water. Mix well and leave for 10 minutes for the yeast to activate.
- Break the eggs into a bowl and add the vegetable oil. Beat well until the mixture is smooth and frothy.
- Put the flour into a bowl and make a well in the centre. Sprinkle on the salt and add in the egg mixture, the vinegar and the yeast/water mix. Stir well with a spoon until you have a thick batter which drops sluggishly off the spoon.
- Pour the batter into a lightly-greased 22cm x 11cm (8½” x 4½”) loaf tin. Spread evenly into the tin. Cover with oiled film or place in a large plastic bag in a warm place to allow the mixture to rise (about 1~2 hours).
- Once the mixture has risen, bake at 190°C/375°F (fan oven), 220°C/430°F (normal oven) for 25-30 minutes.
- This loaf has a good structure and makes very good toast and sandwiches. It doesn’t keep very well, maybe a couple of days out of the ‘fridge, but it can be frozen either whole or in pieces.
- If your initial batter doesn’t dop off a spoon you can add just a little more water to achieve the correct consistency.
- Don’t be tempted to allow the mixture to rise too much or it will collapse during baking!
Gluten-free Buckwheat Loaf