Every person has an absolute favorite food or dish from which it would be very, very difficult to part. Ideally, this food or this dish is also healthy or at least not demonstrably unhealthy.
I grew up, as is also tradition in our country, with a high consumption of bread. Bread has hardly lost its popularity, but there are still many people who are skeptical about bread and especially wheat products.
For myself, a laboratory analysis of over 200 foods indicated all forms of wheat to be rather unsuitable for me and my digestion. These analyses are a bit controversial, but they coincide with my personal feeling. Say, I leave them out, I feel better.
I don't want to discuss the possible health consequences of regular wheat consumption at this point. Rather, I want to tell you about my personal favorite alternative. The buckwheat bread! But homemade 🙂
Don't let its name fool you! Buckwheat is strictly speaking not a cereal, but a pseudo-cereal. It belongs to the grass family. Buckwheat is high in nutrients, low in anti-nutrients and if relevant to you, gluten free. And yet, it can be used to make tasty bread that holds its shape.
Recipe:
Ingredients:
- 300ml lukewarm water
- 250g buckwheat flour
- 150g tapioca starch or flour
- 2 x 7g dry ferment
- 10g salt
- 1 tablespoon psyllium husk → 1 tablespoon psyllium husk https://bioking.at/products/bio-flohsamenschalen
Preparation:
- Mix all ingredients well in a bowl with a food processor for 2-5 min.
- Let the dough rest in the bowl under a cloth for 20 min.
- Then stir again for 2-3 min.
- Grease a baking pan
- Spread the dough into the mold
- Preheat oven to 210 degrees
- Put a water bowl under the grate in the pipe (gives extra moisture)
- Put mold in the oven and bake bread for about 40min
And that's it! As you can see, homemade bread takes much less time than you might have imagined. And the taste of bread from the bakery can hardly keep up.
You can leave the homemade bread wrapped in a cloth outside for a few days. It will keep in the refrigerator for about a week. Then you just have to take it out in time before eating. I even prefer to toast the bread lightly. Then it becomes slightly crispy.
Enjoy it!
Richard Staudner
The Optimizer
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