Sun-dried, Tomato and Thyme, Buckwheat Bread
Bread that is bursting with flavour and will leave you going back for more… and more!
Cuisine: Sides
Preparation Time: 10 Minutes
Cook Time: 50 Minutes
Total time: 70 Minutes
Servings: 12 slices
Requires: Loaf tin, oven, cooling rack, mixing bowl, tin foil, chopping board, spatula, baking tray.
Ingredients
Makes large loaf, approx 25cm x 25cm square tin:
1kg of fine buckwheat flour
50g finely chopped sundried tomatoes
10g fresh thyme
100ml of coconut milk
10ml of cold-pressed coconut oil
500ml water
Method
Place the buckwheat flour, baking powder, salt, sundries tomatoes and fresh thyme into a large mixing bowl and mix all of the ingredient together.
In a separate bowl, mix the coconut milk and oil (melt your coconut oil first).
Then add this to the flour mix followed by half of the water.
Mix really well with your hand.
Slowly start to add in the rest of the water; you will want quite a wet and sticky dough.
Line the baking tin with foil and spread the mix to cover your entire tin.
Pre-heat the oven to 180ºC.
Place your bread in and bake for 45mins (turning half way through).
After 45 minutes remove the loaf from the tin, turn upside down onto a baking tray, remove the foil and bake for a further 10 minutes to make sure the bottom is baked well.
