- 250g Buckwheat Flour
- 250g (GF) Plain Flour
- 100g Oats
- 1 tsp bicarbonate of soda
- 30g Butter cubed (or coconut oil)
- 400ml yoghurt mixed with
- 100ml milk
The simplest, no waiting, no kneading, no proving loaf. And so rewarding. A crunchy, oats crust with a soft doughy middle. And without the crazy list of nasties the shop bought versions often have. This is really filling and has a protein hit from the buckwheat. With minerals, enzymes and more for filling tiny tummies with all the good gut bacteria they really need. Toast it for breakfast, open sandwich for lunch or just cover it in butter and eat it whenever.
Combine dry ingredients. Add butter and rub together with fingertips. Add wet ingredients and a tsp of salt. Combine with a knife quickly. Bring together without kneading – too much playing makes it tough. Place in a baking sheet and push into a circle approx 9 inches. Bake at 180 for 35 mins. Too underneath sounds hollow to tap. Tastes amazing with my homemade chia 10 minute jam.