This sprouted buckwheat bread is the answer to all your gluten-free breakfast desires. There will be no need to thank us.

 

Ingredients

400 g (16 oz) buckwheat flour

350 ml (10½ fl oz) lukewarm water

2 tbsp coconut oil

2 tsp dried yeast

2 tsp rapadura sugar

1 tsp salt

1 tsp apple cider vinegar

2 eggs

buckwheat bread edited

 Method
  1. Add the yeast and sugar into the water. Mix well and leave for 10 minutes for the yeast to activate.
  2. Break the eggs into a bowl and add the coconut oil. Beat well until the mixture is frothy.
  3. Put the flour into a bowl and make a well in the centre. Sprinkle on the salt and add in the egg mixture, the vinegar and the yeast/water mix. Stir well with a spoon until you have a thick batter which drops sluggishly off the spoon.
  4. Pour the batter into a lightly-greased 22cm x 11cm loaf tin. Spread evenly into the tin. Cover with oiled film in a warm place to allow the mixture to rise.
  5. Once the mixture has risen, bake at 190°C for 25-30 minutes.