Buckwheat bread is full of fiber, vitamins, and minerals, which makes it even more robust than wheat bread and gives it a slightly nutty flavor. The texture of the bread is soft and spongy, and the individual slices hold together well, making it a great option for sandwiches.
What You'll Need
2 cups buckwheat flour
1 ½ tsp baking powder
1 tsp baking soda
2 cups unsweetened soy milk
¼ cup raisins
1 Tbsp apple cider vinegar
1 tsp low-sodium tamari or soy sauce
How to Make It
1 Preheat oven to 350 degrees F.
2 Add the buckwheat flour, baking powder, and baking soda to a mixing bowl and stir well.
3 Add half of the soy milk, and all the raisins, apple cider vinegar, and tamari or soy sauce to a blender and blend until the raisins are pulverized.
4 Pour the blended mixture into the flour mixture along with the remaining soy milk, and mix well.
5 Pour into a silicone bread pan or parchment-lined bread pan.
6 Bake for 35–40 minutes.
7 Keep in an airtight container in the fridge for up to a week.
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