| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Passive Time | 25 minutes |
| Servings |
loaves
|
Ingredients
For the Buckwheat and Teff Loaf
- 1 500g Package Semper Buckwheat & Teff Flour You can buy this online from Ocado
- 450 ml Water at room temperature
- 50 ml Rapeseed oil
- 50 g Fresh yeast or 2 sachets of fast action dried yeast
- 25 ml Honey or Agave Nectar
- 1 tsp Salt
For the Almond Butter
- 300 g Almonds
- 1 Large drizzle Agave nectar To taste
Ingredients
For the Buckwheat and Teff Loaf
For the Almond Butter
|
|
Instructions
For the Buckwheat and Teff Loaf
- Prepare and weigh the loaf ingredients.
- Tip the bread mix into a bowl, and set aside about a tablespoon for later. Add the salt.
- Mix the yeast and agave nectar into the water. Pour into a well in the dry ingredients.
- Work together for about 3 minutes.
- Transfer to two greased 1l bread loaf tins. Even out with floured hands.
- Cover and leave to rise at room temperature until double in size (about 25 minutes).
- Brush with water, bake at 250 degrees for 30 minutes. Leave to cool and slice to serve. Why not freeze the second loaf for later?
For the Almond Butter
- Toast the almonds on a baking tray at 190 degrees for 10 minutes.
- Allow to cool and then add to a blender. Blitz! Every few minutes stop, and stir the mixture to ensure it gets evenly processed. Add the agave towards the end.
- Pour into a jar.
- Serve on the warm Buckwheat and Teff loaf!
Share this Recipe
