Buckwheat Bread

 Gluten-free breads can be tricky and most leave me wanting. But this one is pretty great for a basic bread and I love it just toasted slathered with salted butter.

Adapted from Aran Goyoaga

2 1/3 cups (525 grams) full-fat milk, heated to 105°F
2 Tbsp molasses (about 40 grams)
1 Tbsp (12 grams) active dry yeast
3 Tbsp (30 grams) psyllium husk powder
1/4 cup (30 grams) fine flaxseed meal
2 cups (240 grams) raw buckwheat flour
1 cup (120 grams) tapioca starch
1 1/2 tsp kosher salt

1. Preheat the oven to 425°F. Dust the inside of a one-pound loaf pan with some buckwheat flour.

2. In the bowl of a stand mixer whisk together the milk, molasses, and yeast and proof for about 10 minutes until bubbly. Whisk in the psyllium and flaxseed and let it gel for 5 minutes.

3. Add the remaining ingredients and using a dough hook, mix the bread on medium speed until it comes together and feels smooth. The dough will be sticky and moist. Add a touch more milk if it feels dry.

4. Dust your work surface with some buckwheat flour and shape your bread into a log that is about 8 inches long. Place the dough inside the prepared loaf pan, cover with a kitchen towel and proof for about 45 minutes or until nearly doubled. 

5. Dust the dough with a bit more flour and bake for 30 minutes. Then, carefully invert the bread out of the pan and place directly on the oven rack. Reduce the oven temperature to 375°F and bake for another 30 minutes.

6. Transfer the bread to a wire rack and let it cool for at least 1 hour before cutting. It is important to let the bread cool before slicing so the crumb sets and doesn’t become gummy.

Store the bread wrapped in a kitchen towel or how I do, simply cut-side down on the cutting board.