Buckwheat and Rice Milk Sandwich Soda Loaf

With a dense crumb and earthy flavor this yeast, dairy, sugar and gluten free loaf can be made with rice, oat, almond or soya milk.

Free from Milk, Soya, Dairy, Nuts
Vegetarian, Vegan, Wholemeal, Without crystal sugar

Ingredients

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  1. Oil a 1kg/2lb bread tin and pre-heat the oven.
  2. Weigh the flour into a large mixing bowl.
  3. Measure the bicarbonate of soda, xanthan, salt and vitamin c (if used) into another bowl.
  4. Put the milk, two spoons of the oil, maple syrup and lemon juice (if used) into a jug and stir to mix.
  5. Cover all three loosely and leave them in a warm place for 30 minutes.
  6. Sieve the prepared soda mix into the flour and mix together well.
  7. Stir the prepared milk, pour it onto the flour and continue until everything is combined into a sticky dough.
  8. Drizzle the last spoon of oil over the dough. Tip the bowl back and forth or side to side moving the dough so that it becomes lightly covered in oil and loosens from the bowl.
  9. Tip the dough into the prepared tin and smooth the surface.
  10. Bake immediately in a pre-heated oven for 45-50 minutes.
  11. Remove from the oven and cool on a wire rack.

Equipment

1kg/2lb bread tin

Temperature

240˚C, Fan 220˚C, 475˚F, Gas 9

Cooking time

45-50 minutes

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Ingredients

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