Botanically speaking, buckwheat (Fagopyrum esculentum) belongs to the knotweed family and is therefore one of the so-called pseudocereals. Buckwheat is gluten-free and therefore also suitable for people with gluten intolerance or celiac disease. Originally from the southern Russian steppe, buckwheat was brought to Western Europe by nomads. Where it was first referred to as Heidekorn. Buckwheat is rich in minerals and vitamins. A good reason to try this bread.
500 grams of buckwheat, ground
18 grams of cream of tartar baking powder
1 reaspoon salt
5 tablespoons raw cane sugar
310 millilitres buttermilk
1. Put all the dry ingredients in a bowl.
2. Stir in the buttermilk with a wooden spoon until all the ingredients come together.
3. Form the dough into a long loaf.
4. Put the loaf into a well greased tin.
5. Put the loaf into a preheated oven and bake at 225°C on the middle rail for 40 minutes.
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