Delicious Soft Buckwheat-Rice Flour Bread + BONUS |Gluten-Free, Egg-Free, Nut-Free, Dairy-Free,Vegan

#bread recipe #buckwheat bread #soft bread #glutenfree #veganlifestyle

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00:00 - Intro
00:23 - Bread Dough Preparation
01:54 - Shaping Bread Loaf
03:09 - Bread Proofing
03:53 - Baking Info
04:22 - Nutrition Facts
04:30 - BONUS Recipe
05:15 - Nutrition Facts

** The nutrition values are listed in table at the end of video.

INGREDIENTS / for 665g | 23.46oz loaf /
For Psyllium Gel
• psyllium husk (20g | 4 TBSP)
• water, lukewarm (250g | 1cup)
For Yeast Proofing
• yeast, active dried (8g | 2 1/2 tsp)
• sugar, caster (20g | 2 TBSP)
• water, lukewarm (140g | 1/2 cup + 1 TBSP)
For Bread Dough
• buckwheat flour (130g | 3/4 cup + 3 TBSP)
• potato starch (100g | 1/2 cup + 3 TBSP)
• brown rice flour, very finely ground (90g | 1/2 cup + 2 TBSP)
• salt (10g | 2 tsp)
• caraway seeds (3g | 1 1/2 tsp)
• apple cider vinegar (12g | 2 tsp)

NOTES
1/ TBSP = tablespoon, tsp = teaspoon
2/ I have used a bread proofing basket with diameter 21 x 14 x 8 cm (8.3 x 5.5 x 3.2 inch) which is suitable for approx. 400g | 3 1/3 cup of flour or approximately 800g | 28.2 oz bread loaf.
If you don't have proofing basket you can use a similarly large bowl or pot lined with a towel and sprinkled with GF flour or starch.
3/
If you bake in a baking mold:
While the loaf is proofing, pre-heat the oven to 250ºC | 482ºF with a ceramic / glass baking mold on the middle rack.
Place the bread into the mold and cover with a lid. Bake for about 20 minutes.
After 20 minutes, uncover the mold, reduce the oven temperature to 200°C | 392ºF and bake for a further 35 minutes in a steam-free environment. 

For steam oven:
Use the steam function and bake in preheated oven at 250ºC | 482ºF for about 20 minutes.
Then open the oven, reduce the temperature on 200°C | 392ºF and bake for about 35 minutes in a steam-free environment.

For oven without steam function:
Heat the oven to 250ºC | 482ºF with a baking stone on the middle rack (If you don't have baking stone, skip this step. You will place the bread on the baking sheet with baking paper after the preheating). Put an old deep baking tray on its bottom.
Place the loaf into the oven (on the baking stone or baking sheet).
Pour app. 1l | 4 cups of boiling water onto the tray located at the bottom of the oven. Close the door quickly – just formed steam does not escape.
Bake for about 20 minutes.
Then remove the tray, reduce the temperature to 200°C | 392ºF and bake for a further 35 minutes.

4/ The baking time is indicative, follow the color of the loaf and the knocking test (give it a few quick knocks on the bottom of the loaf with your knuckles; it sounds hollow, that tells you the bread is fully baked.


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BACKGROUND MUSIC
1/ To Weather a Storm by Dan Lebowitz, from YouTube Audio Library http://goo.gl/YmnOAx
2/ Sunrise From a Moonbeam by Dan Lebowitz & Tone Seeker, from YouTube Audio Library http://goo.gl/YmnOAx
3/ Lazy Afternoon Sun by Dan Lebowitz, from YouTube Audio Library http://goo.gl/YmnOAx

BONUS
Tuna Spread | Gluten-Free, Egg-Free, Nut-Free

INGREDIENTS /for 13.5 serving/
• canned tuna, drained solids (230g | 1 cup)
• cream cheese (gervais) (170g | 3/4 cup)
• mustard (10g | 2 tsp)
• salt (a pinch)
• black pepper (a pinch)
• onion, chopped (optional)