So easy to make and deliciously nutty
• 350 grams Buckwheat flour
• 1 tsp Bicarbonate of soda
• 1/2 tsp Salt
• 282 ml Buttermilk (1 carton)
• A handful of seeds, linseed, sesame, poppy, sunflower, etc. or a mixture of (optional)
Set the oven to 200°C
Mix all the dry ingredients together
Add the buttermilk in 2 or 3 goes mixing well in between
If the mixture is too dry add a little water, milk or more buttermilk. A tablespoon at a time, it can easily become too wet, which would mean adding more flour !
Knead the dough into a ball, (at this stage you could roll it in the seeds) press gently down to make a domed shape. With a large knife cut a cross on the top, cutting down almost to the bottom of the loaf.
Bake in the oven for 20 - 30 minutes.
Should sound hollow when you tap the bottom !
This is wonderful. Very easy to make. Excellent with soup. If you shape it into a round, and then cut it into eight segments, it is about 160 calories per piece.
If you don’t have any buttermilk you can make that by adding lemon juice to milk and letting it stand for a bit. The acid in the buttermilk reacts with the bicarb to make it rise.
Thank you anneearlybird, I’ve not had bread for over 8 weeks, so this low carb version was really welcome.
The simplest bead I’ve ever made and totally scrummy.
I have made this twice both times it has tasted uncooked. The mixture seems to be sticky and difficult to mold. I will eat it because I want a low carb bread that is gluten free. It’s better toasted but not as nice as wheat bread that I still miss. I would give it a two star rating but having trouble putting it in this review.
How did you find the recipe?