Gluten free or gluten-free, I believe both versions are correct?
Stay till the end of the video to have a bit of a laugh 😉
This recipe is from a very popular in Poland healthy blog:
It is really simple and the bread is delicious and moist and fresh the following day (that’s how long it lasted in my house). To keep it fresher for longer, transfer it into a plastic sealable bag and store in your fridge.
600g WHITE buckwheat groats (they have to be white, not the roasted ones)
about 200g milk (any milk of your choice)
20g fresh yeast
2 tsp salt
Soak the buckwheat groats overnight (or a min of 12 hours), drain and rinse under running water. Remove excess water.
Add the groats, milk, yeast and salt into TM bowl and mix everything 9s/ speed 7 (I was turning the selector gradually).
Transfer the dough into the bread tin lined with greased parchment paper and either gluten free bread crumbs or gluten free flour.
Leave it to proof for up to an hour in a warm place ideally under a damp cloth (as it was really hot that day, I virtually closed the pieces of parchment paper that were sticking out of the bread form over one another and left it like that).
Preheat the oven to 200C. Bake 15min in 200C and then reduce the temperature to 150C and bake for further 1 hour (1:15hr in total).
Check whether bread is baked with a bbq stick. If it comes out without the dough sticking to it – your bread is READY! Additionally, check if the bottom of bread makes a hollow sound … then it is ready.
Take it out of the oven and transfer into a cooling rack.
Let me know if you liked this recipe and what other recipes you’d like me to test for you xx
Please feel free to follow me on social media and SUBSCRIBE to my channel:
Original of the video here