Buckwheat Brown Bread
This bread uses a gluten free brown bread mix I purchased from my local Waitrose. It's by Doves Farm, and it's 100% natural and locally owned, in Berkshire, England. It's a mix of brown rice, tapioca, potato and buckwheat flour, and it makes for a very wholesome and dense loaf of bread. I used the recipe on the back of the bag as a base, and modified it a little to add some extra nutrients and to make it vegan also. I also added extra buckwheat flour to make it denser and more nutty tasting
Edit: I decided to switch to using chia seeds instead of flaxseed as it yields a better result!
You will need:
300g Doves farm brown bread flour mix (Or a combination of 100g each brown rice flour, oat flour and potato flour)
150g Buckwheat flour
2 tsp quick yeast
1/2 tsp salt
2 tsp sugar
3 tbsps olive oil
2 tsp white vinegar
350 ml warm water
2 flax eggs (2 tbsps ground flax or chia seeds + 6 tbsps water)
2 tbsps seeds of choice
Preheat your oven to the lowest heat and form your two flax eggs by combining the 2 tbsps of ground flaxseed or the chia seeds with the 6 tbsps of water and leaving it to gel in the fridge for at least 15 minutes. Then begin to sift the flour into a bowl with the yeast and salt. In a measuring jug, combine the warm water, vinegar, flax eggs and sugar well, then make a well in the middle of the bowl of dry ingredients and pour it in. Mix until combined, then add the olive oil and sunflower seeds and transfer into a greased 2lb loaf tin. Cover with kitchen wrap/cling film and put it in the oven for at least an hour, or until at least doubled in size.
Remove the bread from the oven and heat your oven to 180C. Remove the kitchen wrap and bake the bread for 40-45 minutes or until cooked the whole way through. Leave to cool, then slice and enjoy your delicious home baked bread. I love it for mashed avocado on toast but it makes wonderful french toast too!