Buckwheat Brown Bread
Vicki Wylea Woods
Buckwheat and bean flour add taste and boost the protein content of the loaf.
Prep Time 2 hrs 20 mins
Cook Time 25 mins
Total Time 2 hrs 45 mins
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
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).
