This was an experiment and I like it. I wanted a buckwheat recipe without the psyllium husks. As a result it is not really high in the height. But I love the flavor of this and will experiment more for height. It is about 2 and 1/2 inches in height. Next time I may try letting it rise longer than 25 minutes which is what I did .Actually I have done this without letting rise since the vinegar reacts to the baking soda and causes some rising but I like the taste of the yeast in it.
Ingreadients
1 and 1/2 cups oat flour (used GF)
1 and 1/2 cups buckwheat flour
1 and 1/2 cups unsweet soy milk
2 and 1/4 teaspoon yeast
1 tablespoon baking powder
1 teaspoon baking soda
1 tablespoon nutritional yeast
1 teaspoon salt
2 tablespoons ground golden flax seed
1 tablespoon white wine vinegar
DIRECTIONS
Preheat oven 325 F
Heat milk to lukewarm around 100 degrees and mix in yeast. Let sit a few minutes until bubbly...
Mix The dry ingredients in a bowl. Add the yeast milk and the vinegar.
Place in 9" bread pan lined with parchment paper. You can moisten your hand to pat it in place.I let this rise 25 minutes.
Bake 40-45 minutes until done.
Lift out of pan and remove parchment paper immediately.
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