Buckwheat Gluten-Free Bread Recipe
The Art of Baking: Buckwheat Gluten-Free Bread by Sergio Boulanger
As a passionate artisan baker, I’m thrilled to share with you one of my favorite recipes: Buckwheat Gluten-Free Bread. This bread is not only delicious but also packed with nutrients, making it an excellent choice for those seeking a gluten-free alternative without compromising on flavor or texture. Here’s how to craft this wholesome loaf step-by-step.
Ingredients
Buckwheat flour: 2000g
Psyllium powder: 80g
Lemon juice: 200g
Olive oil: 200g
Honey: 400g
Fresh yeast: 40g
Salt: 40g
Water: 2400g
Nuts or seeds (optional): 1000g
Why These Ingredients Work
Buckwheat flour forms the heart of this recipe, offering a robust, nutty flavor and naturally gluten-free qualities. Psyllium powder acts as a binding agent, giving the bread structure and a moist crumb. Lemon juice not only adds a subtle tang but also aids in activating the yeast. Olive oil, honey, and water ensure the dough is soft and pliable, while fresh yeast gives it a perfect rise. Finally, adding nuts or seeds introduces a delightful crunch and boosts the nutritional value.
Step-by-Step Instructions
1. Prepare the Dry Ingredients
Combine the buckwheat flour, psyllium powder, and salt in a large mixing bowl. Mix well to evenly distribute the psyllium, which is crucial for achieving the desired texture.
2. Incorporate the Wet Ingredients
Add the lemon juice, olive oil, honey, fresh yeast, and water to the dry mixture. Stir thoroughly until the ingredients are fully combined and the dough is uniform in texture. At this stage, you can fold in your choice of nuts or seeds for added flavor and texture.
3. Shape the Dough
Transfer the dough into buttered iron molds. These molds ensure even baking and a beautifully shaped loaf. Smooth the surface with a spatula for an even finish.
4. Proof the Dough
Cover the molds with a clean, damp cloth and allow the dough to proof in a warm place. The ideal proofing time is between 1.5 to 2 hours or until the dough doubles in size.
5. Bake to Perfection
Preheat your oven to 160°C. Bake the bread for approximately 35 minutes, or until it has a firm crust and sounds hollow when tapped. Remove the bread from the oven and let it cool slightly in the molds before transferring it to a wire rack to cool completely.
Tips for Success
Hydration is key: With gluten-free baking, maintaining the correct water ratio ensures the bread isn’t overly dense.
Experiment with add-ins: Sunflower seeds, chopped walnuts, or even dried cranberries make excellent additions.
Store it right: Once cooled, store the bread in an airtight container to retain its freshness for up to five days.
Sergio Boulanger