Joint collaboration with Mr. Chef
Mr. Chef has been making bread at home since February and he is determined not to stop just because of a diet mission. We enjoy bread very much for breakfast. I like it with jam spread and he prefers it with peanut butter spread. The thought of giving it up was not a good news for us. Hence, Mr. Chef made it his mission to make the perfect buckwheat loaf.
He has been making sourdough, burger buns and now a simple loaf. Many experiments were done and they’re all very different. Some of the recipes require more time to make than the others. So, here is a real simple buckwheat loaf recipe to make utilising ingredients that are readily available. It only takes a few hours from start to finish. I hope you enjoy the recipe and remember, going on a diet doesn’t have to be restrictive, just adaptive!
Portion: Makes 12 slices
Calories per slice: 92
If you do not have Vital wheat gluten, you can replace the gluten with more buckwheat flour.
If you want to find buckwheat products and instant dried yeast, Amazon is a great place for this. It is also much better value when buying in bulk.
It is optional to have buckwheat flakes. You can also use oats, seeds or even walnuts.
I used a 1lb loaf tin. If yours is bigger, you can double the recipe.
- 150g whole meal bread flour
- 150g buckwheat flour
- 30g buckwheat flakes
- 5g Vital wheat gluten
- 5g dried yeast
- 5g salt
- 250ml water
- Mix all of the dried ingredients together, followed by the water. Bring the dough together with a pastry scraper or with your hands.
- Place it on a clean table and knead for 10 minutes. If you have a mixer, then use it on medium speed with the dough hook for 5-7 minutes until the dough comes away easily from the sides.
- Place the dough in a lightly oiled bowl and cover it with cling film. Leave the dough to prove for 45 minutes until it doubled in size.
- Preheat the oven to 200oc and lightly oil a small bread tin.
- Place the dough on the table and fold it over 6 times to knock the air out. This can be done by picking up the top, folding it over the bottom, turning it 90 degrees, and repeating the same step.
- Place the dough in the bread tin and sprinkle some buckwheat flakes on top. Cover with cling film and leave it for 20 minutes until it doubled again.
- Place in the oven for 40 minutes. The bread should be golden brown. When you tap the base of the loaf, it should have a hollow sound.
- Leave the bread on a cooling rack to cool before serving.