Buckwheat Flour And Chia Seed Soda Bread

Buckwheat Flour and Chia Seed Soda Bread

5.0

3 Ratings

45 + 10 minutes 1 loaf Nuts,Egg,Dairy Vegetarian

About this recipe:

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Wholemeal buckwheat flour gives this vegan and yeast free loaf a close crumb and rich earthy flavour. It can also be made with your favourite type of milk, including plant milk.

Equipment:

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500g/1lb bread tin, jug or bowl, mixing bowl and kitchen foil

Ingredients:

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250ml milk
Ā½ tbsp lemon juice
250g Doves Farm Organic Wholemeal Buckwheat Flour
1 tbsp soft brown sugar
1 tsp chia seeds
Ā½ tsp Doves Farm Bicarbonate of Soda
Ā½ tsp salt
1 tbsp oil
oil, for tin
oil, for brushing

Method:

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200°C, Fan 180°C, 400°F, Gas 6

  1. Pre-heat the oven.
  2. Measure the milk into a jug or bowl and add the lemon juice, cover and leave to curdle for 5 minutes.
  3. Rub some oil around the inside of a 500g/1lb bread tin.
  4. Measure the flour, soft brown sugar, chia seeds, bicarbonate of soda and salt into a bowl and stir to combine.
  5. Pour the milk into the bowl and stir into a smooth paste.
  6. Sprinkle the oil over the paste.
  7. Using a spatula, turn the paste a few times until it forms a doughy mass.
  8. Tip the doughy mass into the prepared tin and smooth the surface.
  9. Brush some oil over a piece of kitchen foil.
  10. With the oiled side down, cover the tin creating a dome so that the bread can rise during cooking.
  11. Bake for 45 minutes.
  12. Carefully remove the kitchen foil and bake for a further 10 minutes.
  13. Remove from the oven, tip the bread out of the tin and leave to cool on a wire rack.
  14. Cool completely before slicing.

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