Buckwheat and Millet Bread

In one of my previous posts, I mentioned that the coconut bread made by "Just Pies" in Penticton, B.C. is amazing.  They also make a wonderful buckwheat bread there as well.  Here is a recipe for a buckwheat bread that you can make at home. This bread is rustic, but it still slices beautifully.  It is delicious toasted and spread with almond butter and jam.  The bread also goes well with borscht and many other homemade soups.

1/4 cup warm water

2 teaspoons instant yeast (Bakipan Red Star yeast is gluten-free)

1 teaspoon coconut sugar

In a large measuring cup, add the yeast to the warm water.  Stir in the coconut sugar and let the mixture stand to rise.

1 cup sorghum flour

3/4 cup buckwheat flour

1/4 cup quinoa flour

1/3 cup tapioca starch

1 teaspoon sea salt

2 tablespoons ground flaxseed

1 tablespoon psyllium husk powder (helps as a binder instead of xanthan gum)

1/4 cup hulled millet (optional: adds texture to the bread)

In a large bowl, combine sorghum flour, buckwheat flour, quinoa flour, tapioca starch, sea salt, ground flaxseed, psyllium husk powder and millet.  Set aside.

2 eggs, lightly beaten

2 egg whites, lightly beaten

3/4 cup water

3 tablespoons buckwheat honey or liquid honey

2 tablespoons coconut oil, melted (in the microwave is easiest)

1 teaspoon apple cider vinegar

In a separate bowl, whisk together eggs, egg whites, water, honey, coconut oil and vinegar.  Set aside.

Add the yeast mixture to the dry ingredients.  Then add the wet ingredients to the dry ingredients.  Beat by hand for about 3 to 4 minutes.

Spoon into a lightly greased loaf pan.  Let rise in a warm, draft-free place for 40-45 minutes or until the dough is near the top of the pan.  Meanwhile, preheat the oven to 350 degrees.  Bake for 40-45 minutes.  Remove from the pan and let cool on a rack.  Once cooled, slice the bread and store in a large ziplock bag.  This bread also freezes well.