Buckwheat bread for cheese and wine

How about an old-fashioned bread baking that involves proper kneading of the batter?  This Buckwheat bread from Vikalinka will give you the kick!  Great bread to enjoy with friends over some wine and cheese platter.

Below the exact recipe from Julia Frey of Vikalinka, just switched normal flour with rice flour.

DRY ingredients 2½ cups rice flour 1⅔ cups buckwheat flour ¼ tsp salt 1½ tsp baking soda sea salt to sprinkle on top

WET ingredients 1 large egg 1 tsp good quality dark honey   1½ cup-buttermilk

Instructions

1. Pre-heat the oven to 375 F/190°C.
2. Combine both flours, baking soda, salt in a mixing bowl.
3. In a small bowl whisk buttermilk with the egg and honey.
4. Make a well in the centre of the dry ingredients and then pour in the wet mixture. Mix the batter.  I used my I used the BOSCH cake mixer with the dough hook for this. Alternatively, you can mix it in a stand mixer.
5. Take batter out and knead the dough on a flat floured surface for a few minutes.  Add a little extra flour if you find the dough is too wet and sticky or a bit more buttermilk if it’s too dry.
6. Shape the dough into a ball and place on a baking sheet. Sprinkle with more flour, gently cut a cross on it and top with flaky sea salt.
7. Bake in the preheated oven for 35-40 minutes until the bread sounds hollow if you tap on it.

	Total calories	Protein	Carbs	Fats	Fiber
Buckwheat flour	2,809.75	91	555	25	58
per slice (12)	234.1	7.6	46.2	2.1	4.8