Petite Buckwheat Round Recipe
This little gem of a bread has such diverse uses. It is perfect as part of a hot soup-and-salad dinner, toasted for breakfast, or made into a midday sandwich. Any way you slice it, you will be pleased with this soft and slightly nutty tasting loaf.
2 tbsp chia seeds
1/2 cup water
1 cup buckwheat flour
1/2 cup tapioca flour
1/4 cup arrowroot
2 tbsp flax meal
1 tsp salt
1/2 tsp xanthan gum
1-1/2 tsp instant active dry yeast (like Fleischmann’s RapidRise instant active dry yeast)
1/2 cup room temperature filtered water
1 tbsp maple syrup
1 tbsp olive oil
Step 1: Soak the chia seeds in the 1/2 cup water for at least 15 minutes. Preheat the oven to 425°F. Lightly grease a sheet pan or line with parchment paper.
Step 2: In a large mixing bowl, combine the buckwheat flour, tapioca flour, arrowroot, flax meal, salt and xanthan gum.
Step 3: In a separate large mixing bowl (or the bowl of a stand mixer), dissolve the yeast in the room temperature water. Add the maple syrup and olive oil. Just as the yeast begins to foam and feed on the maple syrup, about 3 minutes, add the combined dry ingredients and the chia seeds with their soaking liquid. Mix together until you have achieved a soft dough. This will not take long. You can do this by hand with a strong arm and a sturdy spoon, or with your stand mixer and the paddle attachment pulsed on low speed.
Step 4: On a work surface generously dusted with brown rice flour, turn out the dough and gently form into a round boule shape. Place on the prepared sheet pan and score by cutting 3 curves stemming from one point, just like a beautiful tree branch might look. Place in the hot oven. Once the oven door is closed, decrease the temperature to 375°F and bake for 1 hour.
Step 5: Decrease the temperature to 300°F and bake for an additional 1 hour, until dark brown and crusty.
See more recipes from Jennifer Katzinger.
Reprinted with permission from Jennifer Katzinger’s Gluten-Free & Vegan Bread (2012 Sasquatch Books).