After long months of experimenting with buckwheat flour, I can say now that I’ve found a perfect recipe for buckwheat bread. I’ve tried it with buckwheat flour alone, then I started adding seeds (ground flax and hemp) and spices (ground cumin and anise). While the taste was good, there was still something missing… Then one day I laid my eyes on chestnut flour in the pantry. I normally use it in my GF pancake mix. It has a very particular sweet flavor that I grew to love this past winter. I had a feeling it would pair well with buckwheat and man, how right I was! Also, the fennel seeds were a much better choice than cumin while poppy seeds added a nice crunch and texture. For personal convenience, and because this is a GF flour I’m dealing with, I prefer to bake buns instead of loaves, however, you could also spoon the flour mixture into a rectangular bread mold (+ increase baking time).
Ingredients for 6 palm-sized buns:
200g buckwheat flour (as a happy owner of a grain mill, I grind it fresh just before using)
100g chestnut flour
25g ground poppy seeds
a pinch sea salt
1 Tbsp crushed fennel seeds
1 tsp bicarbonate of soda
200ml sparkling water
40g melted butter/non-hydrogenated margarine/coconut oil
1. Preheat the oven at 220ºC and line a baking sheet with baking paper. Set aside.
2. Sift the buckwheat and chestnut flour into a bowl, add poppy seeds, salt, fennel seeds and bicarbonate of soda. Stir with a wooden spoon.
3. Pour in the liquids (sparkling water, milk and melted butter) and again stir with the spoon. The flour mixture will be quite moist and, being gluten-free, kneeding would be pointless. At this point you can let the mixture stand for about 10 minutes before baking.
4. Use the wooden spoon to take amounts of mixture, shaping them into 6 buns directly on the baking sheet. Leave some space around the buns because they will expand during baking.
5. Bake them for 30-45 minutes, then allow to cool on a kitchen rack. If you’re not going to eat them all in one day, I suggest you freeze them in a ziplock bag and take them out when needed. Eat them with your favorite spread (for example ajvar, as on the photo below). They will be equally delicious with savory as well as with sweet spreads.