Gluten Free Buckwheat Whole Grain Bread
About
Ingredients
How to defrost
Gluten Free Buckwheat Whole Grain Bread
One of the most popular elements of Polish cuisine since at least as far back as the middle ages have been groats. One of the oldest and healthiest among them is buckwheat. Not only does it provide a great, earthy taste it is also highly nutritious (it’s the most nutritious of all the groat varieties, in fact!). It’s very easily digestible, it’s a great source of magnesium, iron, vitamin E and lecithin, and it’s known to be very heart-healthy! This loaf based on buckwheat flour is a guilt-free, healthy treat. Combined with flax seed it is a light bread, with a unique flavor brought about by the addition of caraway, cardamon, sesame and sunflower seeds.
Weight: approx 1.5lb
Corn starch, potato starch, tapioca starch, rice flour, buckwheat flour, ground flaxseed, yeast, ground caraway, sunflower seeds, cardamon, almond flour, sugar, soy grits, sesame seeds, lupine flour, corn flour, rice flour, sour sponge, xantham gum, salt, canola oil, acacia gum.
1. Remove bread from the freezer and leave at room temperature for up to six hours. You can also place bread in the refrigerator for up to 12 hours. Always leave the bread wrapped while it thaws.
2. Defrost bread in the oven. Preheat the oven to 325 degrees Fahrenheit. Remove the plastic wrap if used when initially freezing the bread. Wrap the loaf tightly in aluminum foil. Place bread in the oven for 20 to 30 minutes.
3. Remove per-sliced pieces of bread from loaves in the freezer. You can "snap" off a slice or two from the per-sliced loaf. Simply reseal and replace the remainder of the loaf in the freezer. Toast the slices for quick defrosting and browning.
Smacznego!