Buckwheat and bean flour add protein and flavor to this loaf.
|Buckwheat Brown Bread|| |
Author: Vicki Wylea Woods
Buckwheat and bean flour add taste and boost the protein content of the loaf.
- 1¼ cups brown rice flour
- ⅔ cup potato starch
- ⅔ cup garbanzo flour
- ⅔ cup buckwheat flour
- 1 tsp xanthan gum
- 2 tsp salt
- 2 tsp dry yeast
- 2 Tbsp egg replacer (or 1 egg)
- 2 Tbsp honey
- ½ tsp vinegar
- 1¼ cups warm water
- Mix together dry ingredients in large bowl.
- In a separate bowl mix together all the wet ingredients except for the water. Combine wet and dry ingredients and lightly mix with spoon, then add water until it resembles dough.
- Oil pans and shape dough into 2 loaves. Let rise for 2 hours and then bake 20-25 minutes at 350°F, or until internal temperature of loaf reaches between 200°F-208°F, using an instant read thermometer (using a thermometer is the only way to be sure you loaf is fully cooked).
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