16 oz Buckwheat flour
10 1/2 fl. oz luke-warm water
2 Tbsp vegetable oil
2 tsp dried yeast
2 tsp sugar
2 tsp honey
1 tsp vinegar
1 tsp salt
2 eggs
1. Add the sugar and yeast to the water, stir and set aside for about 10 minutes for the yeast to activate.
2. Break the eggs into a bowl and add the vegetable oil and honey. Beat mixture until frothy.
3. Put buckwheat flour into a large bowl. Make a large well in center. Sprinkle salt over, add the egg mixture, vinegar and yeast mixture. Mix with a wooden spoon until thoroughly combined and you have a thick mixture.
4. Pour the mixture into a lightly greases 8 1/2 x 4 1/2 inch pan. Cover with an oiled plastic wrap and leave in a warm place to rise. Once it reaches the brim of the pan, bake at a preheated 375 degree oven for 35 - 45 minutes.
5. Cool in pan for 10 minutes and then remove to a wire rack and cool completely.
Note:
This is a sturdy bread that makes great sandwiches. I had the first warm piece with butter and honey and it was also excellent with a sweet filling. This bread reminds me of strong Eastern European breads.
Since this has no gluten, it will not keep well, but can be sliced, wrapped in plastic wrap, placed in a plastic bag and frozen. I do this with all my gluten free breads and they last for weeks.
