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Buckwheat Batter Yeast Bread

Source of Recipe

The Food Allergy Cookbook


Recipe Introduction

Yeast bread using only buckwheat flour. Is GF, CF.

List of Ingredients

1/2 cup milk substitute or water
2 TBS honey or other sweetener (divided)
1 TBS active dry yeast
2-1/2 C light buckwheat flour
3 TBS oil
1-1/2 tsp salt



Recipe

Measure 3/4 C warm water or milk sub (about 110 degrees) 1 TBS honey and the yeast into a large bowl for an electric mixer. Stir briefly and let soak for 10-15 minutes to soften yeast. When the yeast is bubbly, gradually mix 1 C of the buckwheat flour into the yeast mixture with the electric mixer on low speed.

Add oil, 1 TBS honey and salt to the bread dough and mix. Gradually add all but 1/2 C of flour. Beat at medium speed for 3 minutes scraping the sides of the bowl often with a spatula. Mix in the last 1/2 C flour with a spoon.

Cover the bowl and place in a warm oven to rise (85 degrees) for 1 1/2 hours or until doubled in bulk. Remove from oven and stir with a wooden spoon for 1 minute.

Grease a 9x5-inch bread pan well and dust with buckwheat flour. The dough is very sticky, so do not skimp on
this step. Fill the pan with the bread mixture. Put back in the warm oven, heating it a few seconds if it is cool. the dough will rise very quickly. After 12- 15 minutes when the dough is is just above the top of the pan, turn the oven on to 350 degrees and cook for 40 minutes.

Let cool for 10 minutes before removing from the pan. Cool
on a wire rack.

Yield: 1 loaf