This recipe produces a beautiful bread loaf that can be baked with a crusty or soft exterior. Cut into it and you will reveal tender, slightly chewy bread with a wonderfully tight crumb. It has the delightful weightiness of a rustic round loaf.
Yield: 1 loaf
Prep Time: 15 minutes
Cook Time: 45 minutes
Additional Time: 1 hour
Total Time: 2 hours
———————————- RECIPE ————————————
2 + 2/3 cups (375 g) buckwheat flour
1 ⅓ cups (160 g) corn starch
¼ cups (41 g) powdered psyllium husk
4 tbsp (60 g) cane sugar
1 ½ tsp (10 g) salt
2 ¼ tsp (7 g) Instant Yeast
2 tablespoons olive oil + more for oiling the bowl
2 ¼ cups (550 g) warm water
1/3 cup sunflower seeds (pumpkin seeds, walnuts)
✅Combine well the buckwheat flour, corn starch, powdered psyllium husk, instant yeast, cane sugar, and salt. Whisk about 2 minutes.
✅Add the warm water. Stir with a spatula until everything is mixed. All dry ingredients absorb water, and the mixture becomes thick
✅Pour 2 tbsp olive oil on top of the dough and knead to combine oil and dough.
✅Add sunflower seeds.
✅Remove the dough from the mixing bowl and onto a floured surface and form the dough into a round loaf.
✅ Place on to parchment lined baking sheet.
✅Cover with a clean kitchen towel and rise for 1 hour.
✅Then make three or four 1/2” deep slashes in loaf; these slashes will help the bread rise evenly as it bakes.
🔥 Preheat oven to 205 C (400 F). When the loaf is finished rising, bake for 40-50 minutes, or until the internal temperature of the loaf reaches over 202 degrees (F) OR the crust is brown and a loaf sounds hollow to the touch when you tap it on the top.
✅ Allow to cool completely.
❗️Measurements Note: All recipes have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!