Buckwheat Bread (Gluten and Egg Free)

Name: Buckwheat Bread (Gluten and Egg Free)
Total time: 2400 s
Yield: 10 servings
Cuisine: American
Ingredients: 10 1/2 oz lukewarm water; 2 tbsp vegetable oil; 2 tsp dried yeast; 2 tsp sugar; 2 cup Buckwheat Flour; 1 tsp salt; 1 tsp vinegar; 2 tbsp chia seeds; 6 tbsp water

MissBritty @cook_2909581

This bread isn't as "fluffy" as others. This is due to the Chia seed egg substitute.

MissBritty @cook_2909581

This bread isn't as "fluffy" as others. This is due to the Chia seed egg substitute.

Saved

Ingredients

40 mins

10 servings

10 1/2 ozlukewarm water
2 tbspvegetable oil
2 tspdried yeast
2 tspsugar
2 cupBuckwheat Flour
1 tspsalt
1 tspvinegar
2 tbspchia seeds
6 tbspwater

Saved

Steps

40 mins

1

Put sugar and yeast into lukewarm water. Mix and let sit 10 minutes.
2

Mix chia seeds and 6 tbsp water, mix and let sit 3 minutes to gel up. (This is the egg substitute).
3

Put flour into bowl. Make well in center and add chia seeds, salt, yeast mixture and vinegar.
4

Stir with spoon, mixture should be sludgy and drop off a spoon slowly.
5

Pour batter into lightly greased loaf pan and spread evenly.
6

Cover and let rise. (I put the tin in a plastic bag to let rise)
7

Let rise 1-2 hours
8

When done rising bake at 375°F for 25-30 minutes.
9

How I can tell if the bread is done - you can turn the bread upside down and tap bottom. If it sounds hollow it is done.