Buckwheat bread

This is a fantastic gluten free bread that even can help you to lower the total cholesterol in your blood!  Buckwheat contains a high level of a flavonoid called rutin, this flavonoid prevents blood clots, one more reason to add buckwheat to your lifestyle.
 

Servings: 4-6
 

Ingredients:

• 500gr Buckwheat flour
• Bread yeast
• Salt
• Sugar
• Virgin olive oil
• Warm water
• Seeds

Preparation:

1. First, pour the flour into a bowl, and mix it with a splash of virgin olive oil and a pinch of salt.
2. Second, warm half cup of water in the microwave until warm, the water can’t be hot, add the sugar and mix the yeast in, stir well until the sugar and the yeast are dissolved, let it sit until you see the bubbles (around 5 minutes).
3. The next step is to add the yeast to the flour and mixing with your hands until all ingredients are well combined, as alternative you can use a spatula, wooden spoon or an electric mixer, as you prefer. The consistency should be wet and creamy, you can add a bit of water to get the right consistency.
4. When your dough is ready, cover the cough with a clean kitchen towel and set aside for 60 minutes.
5. 20 minutes before your dough have proofed nicely, preheat the oven to 150 degrees with the fan.
6. Prepare the baking tin by greasing it or lining it with parchment paper.
7. When the hour is up, transfer the dough to the lined baking.
8. Place an oven-safe bowl full of water at the bottom of the oven to create some extra steam during baking.
9. Bake the bread for 90 minutes, the bread should be golden brown and firm, check the loaf is cooked by prickling it with a metal skewer, if it comes back clean, your bread is ready.
10. Allow the bread to cool down before slicing and enjoy your delicious buckwheat gluten free bread!

For an extra flavor and crunchy texture, you can add seeds like sesame seeds, linseeds, poppy seeds and sunflower seeds to the top of the loaf just before putting it in the oven.