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French Buckwheat Flour Bread Recipe

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This gluten-free buckwheat recipe gives buckwheat bread a softer gentle less “bitter” taste standing out from other buckwheat bread recipes.

  • Total Time: 1 hr 45 mins
  • Yield: 10 bread slices 1x

Ingredients

Scale
2.5 tsp (8 g) baking yeast 50 mL (50 g) of warm water (part 1) 2 large eggs 3/4 tsp vanilla extract 450 mL (450 g) warm water (part 2) 1/2 cup (100 g) melted butter (I like to use 1/4 cup (70 g) of coconut oil plus 1/8 cup (30 g) of water Splash of lemon 1 tsp sugar 2 cups (280 g) buckwheat flour 3/4 cups (70 g) potato flour (dried instant potato flakes work well too!) 2/3 cups (70 g) Maizina (corn starch) easily found in the grocery store 1/3 cup (24 g) psyllium husks (found in CVS, Walmart, online or in parmacies) 3/4 tsp salt Optional: mixed seeds for the topping

Instructions

1. Part 1: Bread can be fragile to make so to avoid error it is very important to follow the measurements exactly. Whisk with a fork the baker’s yeasat and 50 mL of water water together in a small bowl.

2. Leave this to rest for 25-30 minutes (depending how warm the environment is) in a warm area until the mixture begins to rise a bit and get thicker. The yeast should become bubbly and creamy and form a foam on the surface of the water. if the yeast mixture doesn’t bubble at all, it could be because the water was too hot, the yeast too old, and the yeast is dead. Always buy new yeast at the store.

3. In a separate large bowl, whisk the eggs.

4. Add the vanilla extract, water, part 2 warm water, melted butter, and lemon to this bowl and mix.

5. Add the yeast mixture and mix.

6. And the remaining ingredients to the bowl and beat with an electric beat for around 3 minutes.

7. Prepare a non-stick bread pan, oil/butter it well, or line it with parchment paper

8. Transfer the dough into the bread pan.

9. Let the bread sit in a warm sunny place in order for it to rise a bit. This could take 30 or more minutes depending on how warm the area is.

10. Prehead the over to 460 degrees F (240 C)

11. To add some decoration to the bread sprinkle some seeds on top and lightly press them into the bread flour.

12. When the over tempearature is ready, gently put the bread in the oven on th emid/bottom rack.

13. Cook for 45 minutes. when it is done, carefully remove the bread from the pan and place it on a drying rack for cooling before eating.

 

Notes

·      Let it cool down: If you are able to retain your appetite. Simply wait for your freshly cooked buckwheat bread to cool down for at least an hour before cutting into it. This will avoid a more dense or gummy texture.

·      Cutting the bread: The ridged edges on a serrated bread knife to cut your buckwheat bread, will help your bread slices to be “fluffier.”

·      Storing:  Once the buckwheat bread loaf has cooled down, wrap a paper towel or dish towel around the bread to absorb the extra humidity. This prevents mold from forming. Next, put the buckwheat bread in an air-tight container or zip lock bag and then in the frig. It will hold well up for a week.

·      Freezing: Once the buckwheat flour bread is completely cooled down, wrap it well in plastic wrap, and place it in the freezer. It can freeze up to 3 months but after this it can become crumby as the freezer will make it lose its texture.

  • Author: Emilie
  • Prep Time: 60 minutes
  • Cook Time: 45 mins
  • Category: Breakfast, Dinner, Lunch, Snack
  • Method: Baking
  • Cuisine: French
  • Diet: Dairy-Free, Gluten-Free, Vegetarian

Find it online: https://frenchcuisinemadesimple.com/french-gluten-free-buckwheat-bread-mild-taste-no-kneading/