Step 1

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)

Step 2

Place the buckwheat flour, rice flour, tapioca flour, baking powder, bicarbonate of soda, salt and mixed seeds in a large bowl and mix well

Step 3

Add the milk, water and vinegar, and mix again

Step 4

Transfer the mixture to a loaf tin (I used a one-pound loaf tin) lined with greased baking paper

Step 5

Fill a baking dish up to halfway with boiling water

Step 6

Place the bread on a higher rack in the oven and place the baking dish of water on the lower rack

Step 7

Bake the bread in the oven for around 30 minutes, until risen and an inserted skewer comes out dry – it will probably have a few crumbs stuck to it, but if it comes out wet then the bread isn’t done

Step 8

Be VERY CAREFUL when opening the oven door to remove the bread, because a lot of HOT STEAM will escape from the oven and you might burn yourself. To prevent this from happening, open the oven door first, then step back until all the hot steam has escaped from the oven before putting your hands inside to remove the bread. Also, make sure to wear oven gloves and a long-sleeved shirt

Step 9

Leave to cool on a wire rack before slicing

Step 10

Keeps well in the fridge for up to a few days, and freezes well too