A few post ago I posted just the flour of Buckwheat & Millet, after some tinkering with the ingredients I came up with a loaf of Buckwheat & Millet. I am posting the recipe for you to try.
- Since it is gluten-free the structure is rather fragile unlike regular bread. But with some creativity you can do a lot with it.
- Try to slice as thin as possible, be careful too thin and it will break and if it is too thick it is dense, find a happy medium.
- For savory open sandwiches mist it with some herbs, lemon, water and sea-salt and then place your toppings.
- If you are going to use it for something like a peanut butter and honey sandwich mist with lemon and raw cane sugar solution.
I had some guests over so I decided to make some open sandwiches, I came up with about 8 variations and served it, It came out pretty good, I’m posting some of the pictures so that you get an idea and perhaps you can come up with something fantastic.
I’d love to know what you came up with…..
Recipe Loaf of Buckwheat & Millet
I cup Buckwheat flour
1 cup Millet flour
1 Tsp. Jaggrey/raw sugar
1 packet of yeast
1 cup of warm water
1 Tsp, olive oil
1 tsp. sea salt
1 Tsp. of fresh rosemary finely chopped
Place warm water- about 105° f -mix in yeast and stir, add the jaggrey or raw cane sugar to the mixture and allow to germinate for about 5-10 minutes.
Then add liquid to the millet and buckwheat and mix well, then add the salt and fresh rosemary and olive oil, allow it to rise for about an hour. Use a loaf pan that is well greased and floured. A nonstick loaf pan will work very well.
This mix will not rise too much because the flour is quite dense, but the trade off is it’s gluten free. Make sure you place it in a warm moist place. Just about the stove with the oven on will keep it warm. You can also place a pot of water on the burner to create a moist environment. Allow it to sit for about an hour
After about an hour place the dough in a double boil and cover both with foil. This is key, other wise you will have a dry loaf. But make sure the loaf pan is not over the ¾ level to avoid the dough from touching the foil covering.
Bake for about an hour remove from pan and place on a rack to cool.
Then slice and serve with your favorite spread, or follow my lead, use it for open sandwiches.