buckwheat bread

Ingredients for 4 servings:

• 400 g buckwheat, ground
• 3 tbsp flour (whole soy flour)
• 2 tbsp sugar
• 1 tsp salt, 1 tbsp carob powder (health food store)
• 400 ml water
• 1 baking powder (cream of tartar)
• 2 tbsp oil
• 100 ml water

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

gluten-free, egg-free, dairy-free

Mix buckwheat, whole soy, sugar, salt, and carob powder well in a bowl. Then, using the water, make a thick dough, which you then let rest for 1-2 hours to form a dumpling. After the resting time, preheat the oven to 200 degrees Celsius and line a 30 cm cake tin with baking paper. When everything is ready, dissolve the baking powder in 100 ml of cold water and quickly mix it into the dough along with the oil. The dough is now semi-thick and can be poured into the baking tin. Bake for about an hour. When the top of the bread has the right color, you can cover it with aluminum foil to prevent it from turning black. When you do the needle test, make sure that not a lot of dough is left hanging. When you get a few dots of dough on the needle, the bread is done. Note: The only baking powder that can be dissolved in water without losing its leavening power is cream of tartar. Nevertheless, it is recommended that you work quickly when mixing the water. Buckwheat is a healthy grain. It contains 13% protein and is alkaline or alkaline-forming.