Buckwheat Bread

Step 1

Grind the hulled buckwheat groats into flour using a high-speed blender (after grinding, there should be about 2 2/3 cup of flour).

Step 2

Using an electric mixer with the paddle attachment, combine the buckwheat flour, tapioca starch, powdered psyllium husk, organic cane sugar, and sea salt.

Step 3

Mix in the SAF instant yeast.

Step 4

Add the olive oil, maple syrup, and warm water. Mix on low for about 15 seconds. Stop the mixer and scrape down the sides of the bowl. Continue mixing on medium-high for about 3 minutes.

Step 5

Use a spatula to group the dough together in a ball at the bottom of the mixing bowl. Pour about 2 teaspoons of additional olive oil on top of the dough. This will help you continue to form the round loaf, without the dough sticking to the spatula (or your hands).

Step 6

Carefully remove the dough from the mixing bowl and onto a parchment lined baking sheet. Use your hands to form the dough into a round/oblong loaf.

Step 7

Cover with a clean kitchen towel and rise for 1 hour.

Step 8

Score the top of the loaf with a sharp kitchen knife or a razor blade.

Step 9

Bake using desired method below: