Gluten-free buckwheat and teff loaf
Ingredients
Dry ingredients
- Teff flour
- Buckwheat flour
- 60g potato starch
- 1 tsp fine sea salt
- 1 tbsp psyllium husk powder
- 3 tbsp mixed seeds, plus extra for topping
Wet ingredients
- 7g instant dried yeast
- 1 tbsp molasses or malt extract
- 2 tbsp olive oil
- 1 tsp H&B Apple Cider Vinegar
- 360ml tepid water
| Per | 100g | Serving (30.5g) |
|---|---|---|
| Energy (Kj) | 1581 kJ | 482 kJ |
| Energy (kcal) | 377 kcal | 115 kcal |
| Fat | 11g | 3.5g |
| of which saturates | 1.9g | 0.6g |
| Carbohydrates | 54g | 16g |
| of which sugars | 4.7g | 1.4g |
| Fibre | 12g | 3.6g |
| Protein | 8.6g | 2.6g |
| Salt | 0.03g | 0gTheDry i |
Step 1
Mix the tepid water, molasses and yeast in a jug. Leave for 10 minutes until frothy.
Step 2
Sift the buckwheat flour, teff flour, potato starch, salt and psyllium husk powder into a large bowl. Add the yeast mixture, 2 tbsp of the mixed seeds, olive oil and apple cider vinegar. Stir to form a thick but slightly loose batter. If it feels too dry, add 1-2 tbsp extra water.
Step 3
Cover with a damp tea towel and rest in a warm place for about one hour, or until doubled in size.
Step 4
Line a 20-22 cm loaf tin with baking paper. Scrape in the dough using wet hands or a spatula and smooth the top. Sprinkle over the remaining seeds and proof uncovered for another 30-40 minutes.
Step 5
Preheat the oven to 220°C (200°C fan). Place a small ovenproof dish of water on the bottom rack to create steam. Bake for 50 minutes, removing the steam tray for the final 10 minutes so the crust can crisp. The loaf should sound hollow when tapped.
Step 6
Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Slice thickly and enjoy.
