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Slow Dough, Real Bread

By Chris J L Young

Published 2016

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Despite the name, it isn’t a type of wheat. Buckwheat (Fagopyrum esculentum) is in fact related to sorrel and rhubarb. As it’s not a cereal but is often used like one, it is known as a pseudocereal. While its nutritional profile is very good – high levels of protein, micronutrients and bioflavonoids – as a gluten-free flour it’s more suited to flatbreads, pancakes and noodles than risen loaves. For bread, it really benefits from being mixed with wheat flour.

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