Buckwheat Bread with Sun Dried Tomatoes and Thyme
This is a wonder loaf! It’s completely wheat, gluten, grain and dairy free yet is still a great tasty loaf of bread. Almost unbelievable right? Trust me, this is a must. Being freezer friendly also means you can make it in bigger batches so it lasts longer
- Place the flour, baking powder, salt, chopped sundries tomatoes and fresh chopped thyme into a large mixing bowl and mix all of the ingredient together
- In another bowl, mix the milk and oil (melt coconut oil first if using it so that its in liquid form)
- Pour this to the flour mix followed by half the water
- Combine well, needing it by hand
- Slowly pour in the rest of the water, this will finish as a very wet dough
- Line a baking with tin with foil and spread the bread dough to cover the entire tin
- Pre-heat the oven to 180C
- Place the loaf in and bake for 50 minutes (turning half way through)
- After 50 minutes remove the loaf from the oven
- Turn it upside down onto a baking tray, remove the foil and bake for a further 10 minutes to make sure the bottom is baked and the loaf is cooked all the way through
- Remove from the oven and allow to cool
This recipe offers you the chance to get creative. Here, we use sun-dried tomato and thyme but you can use any flavouring that you like. One that I have used include a curried buckwheat bread by just adding curry powder, mixed herbs, rosemary and sea salt, smoked paprika and caramelised red onions. Give it a go and see what you can create for yourself.
My Top Tips:
If you wanted a slightly lighter bread then you can leave out half of the buckwheat flour for a spelt flour. This will mean it’s not wheat-free, so if you are avoiding wheat then stick to the above recipe as it can create a different texture to the bread.