Buckwheat & Quinoa Loaf

Buckwheat & Quinoa Bread
(free from gluten, dairy, preservatives & gums)  

Ingredients: 

• 1 ¾ cup warm water (approx 250g)
• 1 dessertspoon Honey 
• 2 rounded teaspoons Gold Standard Yeast
• 2 tablespoons Xantham Gum
• 1 cup  Australian Quinoa grain
• 2 ½ cups Buckwheat flour (400g)
• 1 ½ teaspoons Sea Salt
• 2 tablespoons Cold Pressed Sunflower Oil 

Method: 

Combine warm water, honey and yeast and set aside in warm place. 2 tablespoons Xantham Gum + water to 450ml total volume Combine Xantham Gum and water, set aside. Risen dough in tin 1 cup  Australian Quinoa grain (grind into flour in food processor)  2 ½ cups Buckwheat flour 1 ½ teaspoons sea salt 2 tablespoons Cold Pressed Sunflower Oil

Combine flours and salt. Add yeast mixture, Xantham mixture and oil to flour mixture, and mix to combine.

Beat for 3 mins on medium in Kitchen Aid, or by hand. Place dough in greased bread tin, cover with damp tea towel and place in warm place to rise for approx. 1 hour.  

Preheat oven to 180C. Bake for 40-45 minutes.  Turn out onto wire rack and allow to cool.   Makes 1 loaf, approx. 16 slices. 

Tips:

• Can replace Quinoa with another cup of buckwheat flour 
  
• Use a heavy, good quality bread tin for best results SNK Sell the best loaf pans on the market and are 100% made
  
• Smooth the top of the dough with a knife or large spoon dipped in water.
• Don’t over rise the dough, check before 1 hour has passed, especially during warm weather. It should be just below the height of the bread tin to allow for oven rise.  
• If the top of the bread sinks during baking, that’s an indication that the dough was over risen.
• Once the loaf is cold, slice with a bread knife and store in fridge, it will keep in the fridge for at least 1 week. After a day the bread is a bit  crumbly, but toast until golden and it’s fantastic!

Note:    

Buckwheat is a healthy gluten free grain, unlike tapioca starch, potato starch, corn starch or rice flour. Buckwheat flour is 12% protein and contains 2,040mg/100gm Magnesium. Buckwheat is also low GI and has a balanced amino acid  profile (similar to that of fish).   Buckwheat is botanically a fruit and continues to ripen during storage.

Australian grown Buckwheat is freshly processed and should be stored in a fridge to maintain that freshness.

Gluten Free: Buckwheat is naturally gluten free but if you’re following a gluten free diet, always check the label for Gluten Free labelling as contamination can occur during harvest, processing or milling.