Buckwheat and Almond No Knead Bread
GLUTEN FREE, DAIRY FREE, SOY FREE, EGG FREE, YEAST FREE, REFINED SUGAR FREE, VEGAN
This rustic loaf pairs the earthiness of buckwheat flour with the gentle sweetness of blanched almond meal, and the result is undeniably lovely.
Not to be confused for that soft, white, and squishable supermarket "bread". This bread is rich, chewy, bendy, and holds it's own in terms of flavour, we're talking an open sandwich for this beauty!
It is wonderfully satisfying when toasted and slathered in nut butter for breakfast, not to mention beautifully comforting served alongside a cozy bowl of soup.
However you choose to enjoy this bread I hope it nourishes your body and comforts your bread-seeking heart.
N.B. Now for those of you who are following a strict grain-free diet this bread may or may not be right for you. Buckwheat falls into a grey area between seed and grain. Other foods that fall into this "pseudograin" category are quinoa, teff, millet, and amaranth. These are all technically seeds but apparently behave as a grain in our bodies.
Personally we have been enjoying buckwheat without regret since undertaking some fairly lengthy gut healing.
So, like with all things friends, do what feels best for your body!
Recipe
1 cup buckwheat flour
1 1/4 cups blanched almond meal
1/4 cup arrowroot flour (you can happily substitute tapioca flour if you wish)
1/4 cup psyllium husk
1/2 tbsp coconut sugar (or other unrefined sugar of your choice)
1/2 tsp salt
1 tsp bicarb soda
1 tbsp coconut vinegar (you can use apple cider vinegar if you wish)
2 cups of water
Method
Preheat your oven to 170C and line a standard rectangular loaf tin with baking paper.
In a large mixing bowl place all your dry ingredients and mix until your ingredients are evenly distributed.
Next make a well in your combined dry ingredients and add your water and vinegar. Mix together until thoroughly combined.
Now cover your bread mixture with a tea towel and allow to rest for an hour.
Once your bread dough has finished resting, ever so gently tip the dough into your prepared loaf tin and, using dampened hands, shape into a rustic oval shape. Don't feel the need to push your dough right to the edges of the tin, it's important to take care not to push the air bubbles out of the loaf during this process. So just gently, gently, guide it with dampened hands to make a pleasant loaf shape.
Now place your bread in the oven for 1 hour and 20 minutes.
Once your bread has finished cooking remove from the oven and place on a cooling rack.
As soon as your loaf is cool enough to handle, remove from the tin and peel off the baking paper, placing it back onto the rack to finish cooling. Removing your bread from the tin quickly will prevent the bread from sweating in the tin while it cools.
Store in an airtight container for up to 5 days and enjoy as you please!
