Name: Buckwheat Brown Bread
Prep time: 140 min
Cook time: 25 min
Total time: 165 min
Ingredients: 1 1/4 cups brown rice flour; 2/3 cup potato starch; 2/3 cup garbanzo flour; 2/3 cup buckwheat flour; 1 tsp xanthan gum; 2 tsp salt; 2 tsp dry yeast; 2 Tbsp egg replacer (or 1 egg); 2 Tbsp honey; 1/2 tsp vinegar; 1 1/4 cups warm water

Buckwheat and bean flour add protein and flavor to this loaf.

Buckwheat Brown Bread

Vicki Wylea Woods

Buckwheat and bean flour add taste and boost the protein content of the loaf.

Print Recipe

Prep Time 2 hrs 20 mins

Cook Time 25 mins

Total Time 2 hrs 45 mins

Servings

Ingredients

DRY INGREDIENTS

1 1/4 cups brown rice flour
2/3 cup potato starch
2/3 cup garbanzo flour
2/3 cup buckwheat flour
1 tsp xanthan gum
2 tsp salt
2 tsp dry yeast

WET INGREDIENTS

2 Tbsp egg replacer or 1 egg
2 Tbsp honey
1/2 tsp vinegar
1 1/4 cups warm water

Instructions

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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Buckwheat Brown Bread