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Gluten-free buckwheat bread for the crayfish party



7 1/5 dl warm water

1/2 dl olive oil

25 grams of yeast

1 tablespoon honey (optional)

5 dl buckwheat flour

3 dl oatmeal

1 1/2 dl potato flour

45 g psyllium husk

3 teaspoons salt

1 1/2 teaspoons ground fennel (optional)


  1. Mix the yeast in the lukewarm water. Stir in the oil and honey.
  2. Mix all the dry ingredients. Then mix with the dough liquid.
  3. Whisk together quickly to a thick batter with an electric whisk or with a dough mixer. Let stand and expand for about 15 minutes.
  4. Take the dough and dust it all around with flour. Place the dough in a bowl and leave it to rise under a baking sheet for just over an hour.
  5. Set the oven to 225 degrees C. Cover a plate with parchment paper. Turn over the dough and cut the surface with a sharp knife.
  6. Bake the bread deep in the oven for at least 60-75 minutes. Take out the bread and let it cool completely before cutting into it.
  7. Done!