Buckwheat Bread
Buckwheat bread is a delicious, super healthy, gluten-free alternative to your traditional loaf. Despite its name, “buckwheat” isn’t actually in the wheat family.
Prep: 15 mins
Cook: 40 mins
Yield: 1 loaf
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.
Ingredients
Ingredients
- 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
Instructions
Instructions
- 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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