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
- 2½ cups-flour
- 1⅔ cups-buckwheat flour
- 1½ cup-buttermilk
- 1½ tsp baking soda
- 1 egg, large
- 1 tsp good quality dark honey
- ¼ tsp salt
- sea salt to sprinkle on top
- Preheat the oven to 375 F/190°C.
- Combine both flours, baking soda, salt in a mixing bowl.
- In a small bowl whisk buttermilk with the egg and honey.
- Make a well in the centre of the dry ingredients, and then pour in the wet mixture. Start mixing with a wooden spoon until comes together. Alternatively you can mix it in a stand mixer.
- Turn out the dough on a flour surface and gently knead until smooth. It shouldn;t take longer than 20-30 seconds. 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.
- Shape into a ball and put on a floured baking sheet. Sprinkle with more flour and score a cross on it and top with flaky sea salt such as Maldon or your favourite.
- Bake in the preheated oven for 35-40 minutes until the bread sounds hollow if you tap on it