Recipe Keeper - Buckwheat Bread GF, egg free, can be DF

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Buckwheat Bread GF, egg free, can be DF

Bread • Bread

Source: Emily Boudwin

Serving size: 24 slices

Prep time: 12 hours 5 mins

Cook time: 55 mins

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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

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