Buckwheat Bread
Buckwheat Bread
I paired this hearty bread with a winter version of Laura Plumb’s One Pot Biryani, which is a comfort food go-to on cold and snowy days.
Ingredients
- 1-1/4 c Bob’s Red Mill Gluten Free Flour
- 3/4 c Bread flour
- 1 c Buckwheat flour
- 2 t Winter Spice Blend
- 1-1/2 t pink sea salt
- 3/4 t yeast
- 1/2 t jaggery (or sugar)
- 3/4 c full fat Greek yogurt
- 1-1/4 c water
Instructions
- Mix all dry ingredients until combined, then add yogurt and 1 cup of the water. Add the next 1/4 cup slowly while combining (either with hands or a knife, which is what I usually use). You want all the dry ingredients incorporated, but not a wet dough ball. It should be slightly sticky.
- Put the dough ball in a metal bowl in the Instant Pot on the yogurt setting and let rise for about 5 hours.
- Preheat the oven to 450˚F. When preheated, insert your Dutch Oven or heavy oven safe vessel to warm for 20 minutes. While the vessel is warming, turn out the dough ball. It will be more airy. With oiled hands, fold it in on itself two or three times, then form into a ball. Let it sit covered on cutting board on the counter until the vessel is ready.
- Carefully take the very hot vessel out of the oven, place the bread in it and cover. Bake for 30 minutes. After 30 minutes, remove the lid and bake for another 10-15, checking to make sure you are not burning the bread.
- Remove from the oven and vessel and let cool on the counter. This is indeed the hardest part of this entire recipe.
Notes
If you don’t have an Instant Pot, you can make the dough the night before to rise overnight, or put it, loosely covered, in an oiled bowl in the oven on a warming setting.
You can find Laura Plumb's Biryani recipe here: https://food-alovestory.com/one-pot-autumn-biryani/
