Buckwheat and Chia Bread

Name: Buckwheat and Chia Bread
Prep time: 12 h
Cook time: 35 min
Total time: 12 h 35 min
Yield: Makes 1 loaf
Ingredients: 2g/scant ½ tsp fresh yeast; 15g/½oz/1 tbsp ground chia seeds/chia meal; 200g/7oz/1⅔ cups buckwheat flour; 15g/½oz/1 tbsp psyllium husks; 200g/7oz/¾ cup plus 1 tbsp water; 150g/5½oz/1¼ cups buckwheat flour; 150g/5½oz /scant ⅔ cup water; 4g/¾ tsp salt

Preparation info

Makes
1
loaf

Difficulty
Easy
Ready in
13 hr

Appears in

Slow Dough, Real Bread

By Chris J L Young

Published 2016

About

Chia seed and psyllium husk help provide structure for this wheat-and gluten-free Real Bread dough. The mucilage in each of these natural ingredients works with the starches to trap fermentation gases, and enable the dough to rise.

Ingredients

For the Pre-Ferment

150g/5½oz/1¼ cups buckwheat flour
150

Method

Mix the pre-ferment ingredients together, cover and leave at room temperature for about 8 hours, or in the refrigerator overnight.
Gently mix all of the dry dough ingredients into the pre-ferment, using a whisk to ensure there are no lumps, then gradually work in as much of the water as you need to produce a stiff but shapeable dough. Cover the dough and leave