Buckwheat and Quinoa Bread
by Tarla Dalal
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A combo of interesting flours goes into this hearty and satiating loaf! The Buckwheat and Quinoa Bread is a healthy, gluten-free and multi-grain bread with a nice crust and dense mealy texture that’s wonderful to bite into.
The dough is a bit sticky but work on it deftly and you will end up with an awesome loaf. You can toast the bread on a tava and serve it with butter, peanut butter or your favourite spread.
It lasts in the fridge in an airtight container for 4 days. You can also try your hand at making other breads like the Multigrain Bread or Almond Flax Bread with Eggs.
- Combine the flaxseed powder and ½ cup of warm water in a deep bowl and mix well with a whisk for 2 minutes. Keep aside.
- Combine the yeast, sugar and 2 tbsp of warm water in a small bowl and mix well. Cover with a lid and keep aside for 10 minutes.
- Combine the buckwheat flour, quinoa flour, rice flour, cornflour, arrowroot flour, flaxseed-water mixture, yeast-sugar mixture and salt in a deep bowl and knead it into soft dough using enough warm water.
- Place the dough in a greased bread tin of 175 mm. X 25 mm (7" x 3") tin sprinkle the flaxseeds and buckwheat evenly over it.
- Cover the tin with a damp muslin cloth and keep it aside for 45 minutes.
- Bake it in a pre-heated at 180°c (360°f) for 45 minutes.
- Cool it slightly, demould using a butter knife and cut it into slices using a sharp bread knife.
- Serve immediately or store in an air-tight container and use as required.
Nutrient values (Abbrv) per slice
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