Ingredients

• Dry Ingredients:
• 2 1/2 cups tapioca starch 325g
• 5 cups buckwheat flour 638g
• 2 1/2 tablespoons flaxseed, ground 23g
• 2 1/2 tablespoons sugar 30g
• 1/2 teaspoon Baking soda 3g
• 2 1/2 teaspoons salt 15g
• 2 1/2 teaspoons active dry yeast/instant yeast 10g
• Wet Ingredients:
• 2 1/2 ounces or 5 tablespoons melted butter/coconut oil/olive oil
• 30 fluid ounces cold milk or water 850ml

Directions

• Mix dry ingredients together. Add melted fat and milk/water, stir together. Should be a thick pancake batter consistency. Oil bread tin to prevent sticking (not necessary with silicone bread pans) Pour into bread pan. Cover and refrigerate for 8-16 hours. Remove from fridge allow to rise until almost doubled. Maybe 1-2 hours. Preheat oven to 350° Fahrenheit, 30 minutes before baking. Bake on center rack for 55 minutes. Remove from oven. Remove from bread pan after 5 minutes rest. Rest on cooling rack for 15 minutes or longer. Enjoy.

Notes

• recipe weighs 1782g

Photos