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Buckwheat & Broccolini Bread

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Description

Well here’s a delicious idea for leftover broccolini… our latest recipe test is this ┬ámoist buckwheat and broccolini bread – how’s that for hiding the greens?

I’ve found that buckwheat can be particularly dry if there’s not a happy medium, so adding something that packs a lot of moisture (like broccolini) helps stop the loaf from tearing while it rises but also maintains the moisture throughout the cooking process.

It takes all of 30-40 minutes depending on your oven, and around about 60 minutes rising with all of 10 minutes handling time so you’re not in the kitchen for hours on end.

Try it with our dukkah recipe and some extra virgin olive oil or toast it day old and top it with avo, lemon & pepper for a hearty, healthy brekkie.

Ingredients

1 tbsp. gluten free yeast
375ml warm tap water
1/2 tsp. xanthan gum (available at health food shops)
2 tbsp. black sesame seeds
1 tsp. mustard powder
1 tsp. salt & pepper
1 head broccolini
1/4 c extra virgin olive oil + 2 tbsp. extra
500g organic buckwheat flour
1 tbsp. polenta

Directions

1
Preheat the oven to 180 degrees Celsius (fan forced)
2
Line a bread tin with baking paper and lightly spray with olive oil.
3
Dust the pan with polenta and set aside.
4
In a large mixing bowl add the mustard powder, xanthan, buckwheat flour and sesame seed.
5
Dissolve the yeast in the warm water and set aside for 5 minutes.
6
Remove the stems from the broccolini and place the florets in to the jug of a food processor.
7
Add the salt, pepper and 1/4 c. olive oil to the jug and pulse the broccolini until just chopped - 30 seconds max.
8
Spoon the broccolini into the mixing bowl.
9
Pour in the yeast mixture and mix briefly.
10
Once the ingredients are combined use clean hands to form a dough, kneading for 1-2 minutes. While kneading, if the dough starts to tear add a drizzle of the extra oil.
11
Once a ball is formed pour over the remaining extra olive oil.
12
Dampen a tea towel with warm water and rest over the mixing bowl. Allow to rise for 30 minutes in a warm, draught-free spot.
13
After 30 minutes (once doubled in size), punch the dough down. Briefly knead for a minute and place into the bread tin.
14
Cover with the damp tea towel again and let rise a further 30 minutes before placing in the oven.
15
Bake for 30 minutes and then insert skewer into loaf, if the skewer comes out clean remove the loaf from the oven.
16
Allow to cool before turning out on to a board.
17
Store in an airtight container refrigerated for 3-5 days.