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Sundried Tomato And Thyme, Buckwheat Bread.

Bread that is bursting with flavour and will leave you going back for more… and more!

  • Cuisine: Vegan/side
  • Preparation Time: 10 Minutes
  • Cook Time: 50 Minutes
  • Total time: 70 Minutes
  • Servings:12 slices
  • Requires:  Loaf tin, oven, cooling rack, mixing bowl, tin foil, chopping board, spatula, baking tray.


  • Makes large loaf, approx 25cm x 25cm square tin:

    • 1kg of fine buckwheat flour
    • pink himalayan salt
    • gluten-free baking powder
    • 50g finely chopped sundried tomatoes
    • 10g fresh thyme
    • 100ml of coconut milk
    • 10ml of cold pressed coconut oil
    • 500ml water


  • Place the buckwheat flour, baking powder, salt, sundries tomatoes and fresh thyme into a large mixing bowl and mix all of the ingredient together.
  • In a separate bowl, mix the coconut milk and oil (melt your coconut oil first).
  • Then add this to the flour mix followed by half of the water.
  • Mix really well with your hand.
  • Slowly start to add in the rest of the water; you will want quite a wet and sticky dough.
  • Line the baking tin with foil and spread the mix to cover your entire tin.
  • Pre-heat the oven to 180ºC.
  • Place your bread in and bake for 45mins (turning half way through).
  • After 45 minutes remove the loaf from the tin, turn upside down onto a baking tray, remove the foil and bake for a further 10 minutes to make sure the bottom is baked well.

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Author Jay Halford

Jay Halford - Professional Michelin star trained chef and real food fanatic. I’m on a mission to re-educate people back into realising how easy it is to make the transition into feeding their body what it so desperately craves.

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