Wednesday, 7 May 2014

Buckwheat bread

This is a great bread for those who can tolerate buckwheat.  A relation to rhubarb rather than wheat buckwheat can be bought as a 'groat' looking like larger couscous or flour. We use the groats so we can soak them over night.  The weight is the dry weight not the soaked weight which will include water.

Approx 225 grams of buckwheat groats (soaked overnight and repeatedly rinsed in water) 
4 tbsp of natural yoghurt 
76g melted butter or oil 
1 tsp bicarbonate soda
2 eggs 
1/4 tsp salt 

- Soak the buckwheat overnight, drain and rinse repeatedly 

Preheat the oven at gas mark 4 
Line a 2 1b loaf tin (or two small ones) 
Mix buckwheat in blender 
- Add the other ingredients and mix 
Pour into the lined tin and cook in the middle of the oven for approx 50 minutes until a skewer inserted comes out clean 

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