Semi-Whole Wheat Sandwich Bread with Buckwheat

The experimentation with no-yeast breads continues... Remember? I mentioned it a few days ago—these are breads that don’t contain yeast and rise thanks to the combination of baking soda and another acidic ingredient (like yogurt or kefir). My friend also tried it, making a gluten-free version! These breads are extremely versatile and are a practical, convenient solution for those who can’t have yeast or don’t have time to use sourdough. Today’s version is semi-whole wheat, enriched with buckwheat and topped with rolled oats, sesame seeds, and poppy seeds!
Semi-Whole Wheat Sandwich Bread with Buckwheat
The experimentation with no-yeast breads continues... Remember? I mentioned it a few days ago—these are breads that don’t contain yeast and rise thanks to the combination of baking soda and another acidic ingredient (like yogurt or kefir). My friend also tried it, making a gluten-free version! These breads are extremely versatile and are a practical, convenient solution for those who can’t have yeast or don’t have time to use sourdough. Today’s version is semi-whole wheat, enriched with buckwheat and topped with rolled oats, sesame seeds, and poppy seeds!
Steps
- 1
In a large bowl, combine the semi-whole wheat flour, wheat bran, buckwheat couscous, baking soda, and salt. Mix until well blended.
- 2
In a separate bowl, whisk together the milk and yogurt until smooth, then add to the dry ingredients. The dough should be moist but not runny; it should hold together when scooped with a spoon without dripping.
- 3
Grease the inside of a loaf pan, sprinkle with sunflower seeds, and spoon in the dough. Use a damp spatula to smooth the top.
- 4
Sprinkle the top with rolled oats, sesame seeds, and poppy seeds. Bake in a preheated oven at 300°F (150°C) with convection for 2 hours. Remove from the oven and let cool in the pan for at least 30 minutes before taking it out.
- 5
Let cool completely before serving.
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