Yippieh! I have been baking again! It’s been quite a while since I made some bread. But suddenly I felt like giving it a go again. So I decided not to look at my old recipes but to start from scratch, inspired by my pizza dough recipe.
I’ve always been a sucker for crispy, roasted seeds on bread and bread rolls. Must be a German heritage thing, hee hee… So in this recipe I used seeds which add a beautiful flavour and a crispy effect 🙂
This recipe has a few steps less than the traditional yeast dough. But it still works well…and it saves you time 🙂
Crispy Buckwheat Bread (Vegan, Gluten-free, Oil-free)
For one loaf tin you’ll need:
- 1 cup warm water
- 2 teaspoon active dried yeast
- 1 teaspoon sugar I used coconut sugar
- 245 g rice flour
- 175 g buckwheat flour
- 90 g tapioca starch
- 35 g potato starch
- 2 tablespoon psyllium fiber husk
- 2 teaspoon guar gum
- 1 teaspoon salt
- 2 tablespoon apple cider vinegar
- 1 1/4 cup warm water
- some buckwheat groats and flax seeds for sprinkling other seeds will work as well
- Mix the active dried yeast with sugar in one cup warm water. Stir well until dissolved. Let rest until a heap of foam comes up (about 15 minutes).
- In the meantime mix all dry ingredients in a medium sized bowl.
- Prepare the oven to let the dough rise. To do so, I switch it on shortly so that it is nice and warm (but not hot) inside. If you live in a very warm place, you can let the dough rise outside of the oven. It’s just a trick that I use when the room temperature is below 25°C.
- When the yeast mixture has a good heap of foam on top, pour it into the bowl with the dry ingredients. Add 1 1/4 cup warm water and two tablespoon apple cider vinegar and give a good stir until well combined. It should be quite thick and pasty.
- Sprinkle the loaf tin with some of the buckwheat groats and flax seeds. Then scoop the dough into the tin and spread it evenly.
- Brush the top of the dough with some water. Then sprinkle some more seeds on top and press them slightly into the dough.
- Place in the warm oven or warm corner of your house until the dough has risen to almost twice it’s size (about 45 to 60 minutes). Then take the bread out again and gently brush it once more with some water.
- Switch on the oven and set it to 200°C (top-/ bottom heat). I don’t wait until it is completely preheated and it works just fine. Place the bread in the oven and bake for approx. 45 minutes. You might want to cover it with a loosely placed sheet of aluminum foil for the last 10 minutes or so, in order to avoid the seeds getting burnt.
- Let rest a little before taking it out the tin and then allow it to cool down on a cooling rack. It actually tastes amazing when it is still warm. Oh, that crispiness! ?