Ingredients portion 10
Buckwheat flour 250 g
Wheat flour 300 g
Dry yeast 12 g
Salt 1 teaspoon
Sunflower oil 50 ml
Leavening agent 5 g
Cooking instructions 40 minutes
1 Mix the buckwheat flour with the wheat flour, add the dry yeast, salt and baking powder. The ratio of buckwheat flour to wheat flour can be varied, but remember that it will be difficult to make bread without any wheat flour, as buckwheat is gluten-free.
2 Add the sunflower oil (20 ml) to the flour mixture and, gradually pour in the hot water, knead into an elastic dough which is slightly sticky to your hands. Place the dough in a bowl greased with vegetable oil, brush the top of the dough with oil and cover with a towel. Place in an oven preheated to 35-50 degrees for two hours.
3 Once the dough has doubled in size, knead it again, press out the gas, put it into the greased mould and leave to rise for another hour.
4 Preheat the oven to 220 degrees, splash a little water into the heated oven and leave the bread to bake for about forty minutes.