Comment on Buckwheat Hemp Bread (GF/V) by Chantal.
Once you transfer the dough to the bread pan, usually after 2 hours, you go ahead and bake it! If you want to experiment with raising the dough in the bread pan, that will be up to you. Because this recipe has a batter-like consistency, I’m always afraid of getting flying crusts. That’s when the bread separates from the top crust and gets very compact and dense at the bottom. If you try this method, consider baking the loaf at the 1.5-hr mark or as soon as you see a 1-in rise. If you try it, please let us know if it worked as well or better for you.
Chantal Also Commented
Buckwheat Hemp Bread (GF/V)
Hi John! You can mix the sugar with the psyllium mixture if you want. What kind of yeast did you use?
Buckwheat Hemp Bread (GF/V)
Jen! That makes me so happy to hear! I love this yeasted bread recipe too! Great job making tweaks that work for you and what you had on hand! Thank you for taking the time to let me know and leave a rating!
Buckwheat Hemp Bread (GF/V)
Hi! I’m so happy that you tried this recipe! I like it a lot too! Thank you for taking the time to share your modifications! I appreciate your comment and rating very much!
Recent Comments by Chantal
Yeast-Free Buckwheat Blender Bread
Hi June! I think I might of answered your question on a different platform but I’ll answer here again in case it can help someone else. You can definitely mix in the roughly mashed banana with some add-ins like nuts after the blending step. It creates a more textured bread instead of a smoother texture but it is equally delicious.
Nutritious Gluten-Free Vegan Zucchini Quick Bread (Oil-Free)
Hi Ann! Did you use a preheated Dutch oven to bake the bread? With this recipe, ensuring your oven is preheated as well as a large Dutch oven really helps with the moisture.The smaller grated zucchini is fine. Did you use whole psyllium husk? Was your yogurt very thin?
Yeast-Free Buckwheat Blender Bread
Hi Megan! This is a reply that I shared with another baker with the same question.
I did test the recipe with buckwheat flour, but the results weren’t as great but comparable. I’ve been looking for my notes as I tested this variation before the holidays. The idea would be to use 175g of light buckwheat flour to replace the 175g of buckwheat groats with enough water to moisten the mixture. You’ll need at least one cup of water, possibly a bit more. I would still use a blender to help blend/purée all the ingredients into a smooth batter-like dough. If you try it before I find my notes or try it again, please share your results with us.
7-Inch Sourdough Boule (GF/V)
Hi Lisa! With the cassava flour sourdough starter did you change any other ingredients in the bread recipe? It’s possible that using a grain-free starter such as cassava starter could have contribute to a dough texture with more moisture. Did you try again after this attempt? I realize you posted your comment a few months ago but I’m just seeing it now.
How To Make Maple Cream
An option would be to boil the pure maple syrup to a little less that 234°F (maybe 233°F) next time and it should be thinner after it’s been hand stirred. If your maple cream is thick but still mixable in the jar you could add a touch of maple syrup and mix it in to make it thinner. Just note that I’ve never tried doing so.
