Buckwheat No Yeast Bread with Walnuts
Super easy recipe for a delicious wholesome no yeast no proof and vegan bread you will fall in love with
Equipment
- oven
Ingredients
- 1 cup buckwheat flour 140g
- 1 cup spelt flour 140g
- 1/2 tsp baking soda
- 1 tsp fine Himalayan salt
- 1 tbsp brown sugar
- 1 cup walnuts 100g
- 1/4 cup extra virgin coconut oil (measured before melting) 50g
- 220 ml oat milk
- 1 tbsp apple cider vinegar
Instructions
- Measure coconut oil while firm, transfer into a bowl and place in the fridge to chill and become very firm
- Preheat the oven to 190C or 375F
- Measure the milk and add vinegar. Leave it to stand to get a vegan "buttermilk"
- Sift flours, salt and baking soda into a bowl. Add sugar and mix well.
- Cut the chilled coconut oil using the knife in very small pieces and add into the bowl with dry ingredients
- Rub the oil into the dry ingredients using your fingers to crumble it together, same as you do when you make pie dough
- Then add walnuts and "buttermilk"
- Using a spatula or a spoon mix until the ingredients have been incorporated into a wet dough
- Transfer the dough onto a very well floured surface
- Roll it and flip adding the flour until it is realatively firm and no longer too wet to handle. It will still be a little wet inside
- Shape it into a loaf, transfer onto baking pan lined with lightly floured parchment paper
- Make a cross on the dough using a sharp knife - this is done to ensure more even baking
- Bake for 30 minutes. When done, the loaf should be nice and golden brown, and when pierced with a toothpick, should come out dry
Notes
- you can sub walnuts with other nuts or seeds, but I nudge you to try this exact combination as it is really amazing how all the flavours complement each other
- if you don't want to taste coconut, you can use odourless coconut oil