Vegan and Gluten Free Buckwheat Soda Bread

Ingredients

1. 50ml natural organic yoghurt – or 30ml Chia seeds blended for a Vegan option and whisked with water
2. 200ml tepid water
3. 1 tbsp  lemon juice
4. 3 tsp coconut oil
5. 500g  Doves buckwheat organic flour
6. 2 tsp Bicarbonate Of soda  
7. 1 tbsp raw honey
8. ¼ tsp rock salt

1. Add the yoghurt, water, lemon juice, and two spoons of coconut oil into a jug and stir until combined.
2. Rub some oil around the inside of a 1kg/2lb loaf tin and pre-heat the oven.
3. Place the flour, bicarbonate of soda, honey , and salt into a large bowl and mix together well.
4. Sieve into another mixing bowl to aerate the flour blend.
5. Add the prepared yogurt mix to the bowl and stir everything together making a soft, sticky dough.
6. Drizzle the remaining spoon of oil over the sticky dough and turn the mixture a couple of times in the bowl to encourage the formation of a doughy mass. Add Walnuts or seeds of your choice as an optional extra
7. Tip the doughy mass into the prepared tin and smooth the top.
8. Cover the tin with oiled tin foil creating a dome so that the can bread rise during cooking.
9. Bake for 60 minutes.
10. Carefully remove the tin foil and bake for a further 10 minutes.
11. Turn the loaf out onto a wire rack. The bottom should sound hollow when tapped.
12. Cool completely before slicing.

Equipment

1kg/2lb loaf tin, parchment, tin foil, measuring jug and mixing bowl

Temperature

200°C, Fan 180°C, 400°F, Gas 6

Cooking time

60 minutes + 10 minutes

Be Nourished Naturally …