Really Healthy Flour – Buckwheat Bread

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September 1, 2016

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Add the yeast and coconut blossom nectar into the water. Mix well and leave for 10 minutes for the yeast to activate.

Break the eggs into a bowl and add the olive oil. Beat well until the mixture is smooth and frothy.

Put the flour into a bowl and make a well in the centre. Sprinkle on the salt and add in the egg mixture, the vinegar and the yeast/water mix. Stir well with a spoon until you have a thick batter which drops sluggishly off the spoon.

Pour the batter into a lightly-greased 22cm x 11cm (8½" x 4½") loaf tin. Spread evenly into the tin. Cover with oiled film or place in a large plastic bag in a warm place to allow the mixture to rise.

Once the mixture has risen, bake at 190°C/375°F fan oven, 220°C/430°F for 25-30 minutes.

This loaf has a good structure and makes very good toast and sandwiches. It doesn't keep very well, maybe a couple of days out of the fridge, but it can be frozen either whole or in pieces.

If your initial batter doesn't drop off a spoon you can add just a little more water to achieve the correct consistency.

Don't be tempted to allow the mixture to rise too much or it will collapse during baking.


500 g (16 oz) buckwheat flour

350 ml (10½ fl oz) lukewarm water

2 tbsp light olive oil

2 tsp dried yeast

2 tsp coconut blossom nectar

1 tsp salt

1 tsp vinegar

2 eggs


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