Buckwheat Bread

Prepare / prepare dough:

1. Mix the dry ingredients (flour, salt, yeast) in the mixing bowl of the food processor. Alternatively, instead of buckwheat flour, you can also use a mixture of buckwheat flour and e.g. corn, rice, millet or teff flour (in a ratio of approx. 600 g buckwheat and 150 g other gluten-free flour or 550 g buckwheat and 200 g other).
2. Now switch on the food processor and slowly add the lukewarm water while stirring (preferably a dough hook or flat beater / NO whisk).
3. Approx. Let knead for 2 min.
4. Then push the dough that may have been pushed up on the edge of the bowl to the center and turn the flour that may still be at the bottom of the mixing bowl upwards. Add the oil (can also be rapeseed oil or another high-quality oil suitable for baking). Likewise, if desired, now the grains / seeds – mixed or just one variety – and the 3-4 tablespoons of lukewarm water.
5. Let it knead again for about 5 minutes on the lowest setting.
6. In the meantime, grease a 30 cm loaf pan, e.g. with sunflower margarine, coconut oil or similar, and preheat the oven with top / bottom heat to the lowest level – no more than 50 ° C !!!! (i.e. turn on and turn back as far as possible – up to the “Off” stop – otherwise the yeast will be destroyed or the fermentation process will not even be started). If your oven is warmer than 50 ° C, do not let the dough rise in the oven, but rather in a warm, draft-free place 😉
7. At the end, briefly beat through the dough on a high level (max. 10-15 seconds), this brings in some air, which makes the bread looser.
8. Pour the bread dough into the greased loaf pan and smooth it out.
9. Cover with a clean kitchen towel and let rise in the preheated oven (no more than 50 ° C !!!! – see step 6) for about 1 hour, the volume has then almost doubled.
10. Take the loaf pan out of the oven after it has gone up.
11. Put a small bowl filled with water in the oven – IMPORTANT, because it doesn’t make the bread so dry (I’m already putting it in the oven to go).
12. Preheat the oven to 220 ° C (top / bottom heat).
13. In the meantime, cut into the risen dough about 1 cm deep in the middle (the top of the bread will tear in a more controlled manner during baking) and cover again with the kitchen towel.

to bake

1. When the temperature has reached 220 ° C, put the loaf pan WITHOUT the kitchen towel 😉 in the oven.
2. Reduce the temperature to 180 ° C and bake the bread for approx. 65 minutes. If you like it darker (and firmer), you can increase the time up to 80 minutes.
3. Remove the bread from the pan immediately after baking (otherwise the moisture will evaporate to the detriment of the crust) and leave to cool on a wire rack.

ENJOY YOUR MEAL!!!!!