@@Monas99 I think sugar is needed for activating the yeast... you can try my other buckwheat breads that do not use yeast so you don't need to use any sweeter.
I founded and own a vegan, gluten-free, soy-free bakery, and I love watching your videos. They are so calming to watch. Thank you for the time that you take to create these videos and put in measurements and get different camera angles. I know it's a lot of behind the scenes work, and it is noticed and appreciated. 💙
Hi Shawnté! Thank you so much for your kind words. We are so glad that you enjoy our videos and understand the behind the scenes of creating them. Wish we could visit your dreamy bakery. Thanks again;)
@ShawnTe… well done… we need more 👨🍳 Bakers and Wholesome Bakeries just like yours‼️I hope and wish you to franchise success of your own. 🥖🍞🥮🥧🧁 Easter Blessings to you and yours! 💥#ThankYouJesus💥
I also really appreciate the good taste/calm atmosphere/low volume background music. A good common sense that lacks in tons of other channels... Be blessed!
It is a great recipe, thank you SO MUCH!! I've started my fodmap diet recently and searched for a simple and tasty gluten-free vegan bread recipe with a few ingredients, without eggs and psyllium. And here it is! It is VERY tasty!! Much tastier than the rye bread that I usually bought! My bread didn't rise, I suppose that's because I used wholegrain buckwheat flour. How do you think, should I increase the yeast amount for it?
Glad you enjoyed the bread! It might be due to the flour as whole grain is usually denser/heavier. You can increase the amount of yeast, and proofing enough - 1.3-1.5x size. Hope this helps:)
This looks so great! I'm always looking for milk and egg free recipes as I have a family history of Cancer and need to avoid the estrogen in dairy and the choline in eggs--thanks for posting
@@LowKeyTable I made it and enjoyed it and now in the middle of making it again. Only this time I'm doubling the amount to make a larger loaf. Although pretty satiating I still went through it too quick. Larger loaf... More to enjoy! 🙂😄😋
@@sarahcathousecritters Ooooo! Thanks for letting me know! So happy to hear you loved the bread and baked it again:) I bake it yesterday adding nuts and cacao powder. It was delicious too ;)
I've seen on some other recipes that they use baking powder, maybe that will work too, but you wouldn't need to wait for the baking powder to rise so I would omit this stage and give it a try 😉👍
Hi! I haven’t tried teff flour in my limited experience though I’ve heard of them. I googled and found it’s GF! I’d love to try it🥰 Thank you for sharing!
I grounded the buckwheat at home my is dark buckwheat but the dough was more thicker is it because maybe the buckwheat has to be grounded more . I put it to bake will see what have I done , I did put same more water.
Made it today. Lovely texture. Unfortunately mine also went flat in the oven, after rising nicely. I found that my bread tin was also too large for the small amount of dough too. Can I double the ingredients to make a larger loaf ? If so, what will be the cooking time please ?
Thanks for trying the recipe:) You can double the batch for a standard tin, the baking time you can start from 40 mins at 200℃. (I haven’t tested with a standard tin so not so sure.)
If you're using flour then a blender isn't necessary, you just need a bowl, it's really soft to mix in a min or so, I have a blender and a stand mixer but it's no needed at al 👍
Bună! Puteți folosi Google Translate doar copiend rețeta și inserând-o aici; translate.google.com/ Ingrediente (tavă de 8 cm x 17,5 cm x 6 cm) *1 cană = 240 ml, 1 lingură = 15 ml *Fără sugestii de înlocuire, dacă nu este specificat. • 200g faina de hrisca • 1 lingura (15g) zahar • 1 lingurita (4g) sare de mare • 4g drojdie uscată • 230 ml apă călduță (35-40˚C/95-104˚F) • 1 lingura ulei Instrucțiuni 1. Într-un castron mare, amestecați făina de hrișcă, zahărul și sarea împreună. 2. Adăugați drojdia uscată. 3. Într-un castron sau o ceașcă de măsurare, adăugați apa și uleiul apoi turnați în bol și amestecați bine până se omogenizează. Asigurați-vă că temperatura nu este prea rece sau prea fierbinte, altfel drojdia nu va fi activată. 4. Acoperiți vasul cu folie de plastic sau cu un prosop de bucătărie și lăsați-l să crească pentru următoarele 35-45 de minute într-un loc cald până când va avea o dimensiune de aproximativ 1,5x. (Dacă utilizați un cuptor, la 35˚C timp de 25-30 de minute.) 5. Transferați aluatul în tava pregătită și neteziți blatul. 6. Coaceți la 200˚C/392˚F timp de 20 de minute, apoi reduceți la 180˚C/356˚F și coaceți încă 8-10 minute. 7. Lăsați-l să se răcească cel puțin 10 minute în tavă, înainte de a-l scoate și de a se răci complet pe un grătar. 8. Odată ce pâinea este complet răcită, feliați-o și savurați-o așa cum este, sau prăjiți-o!
I’m wondering with the various gluten free flour available, can variations with this recipe substituting let’s say oat flour, almond four etc. instead of buckwheat four. Or is this recipe specific for buckwheat?
Nevermimd, saw the reply above. Will give it a shot. Want to try this for my wife, she has Celiac. But another question, I saw it on another comment. Is there gluten free yeast? I got lost there...
After I put the dough to ferment it went up very nice but after I transferred it to the mold in the oven it was low did not rise I am a little bit disappointed
I find it impossible to read the first ingredient details. Buckwheat flour, yes. Quantity, impossible to read. Fuzzy and out of focus. All other ingredients are sharp and easy to read. Is it perhaps 200 grams?
Thank you for the quick response, and for being patient with me even after I failed to notice the full ingredients in the description below. It is a very helpful video that I intend to try out very soon! @@LowKeyTable
@@properjob No worries! It was good to know that it could be hard to find the recipe in the description. So thank you for your feedback. Glad you liked the video :) New buckwheat bread is coming soon!
What 's the water quantity.and is it warm or normal water? Another thing once it's transferred to container resting time is not given? Direct baking!!! Pls reply soon I want to try this, vdo has no voice that's the another problem.. So many things r not clear
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
The recipe is in the description ;) Please check it out (some people find it too hard to read the caption in the video).
Hi, can I do this recipe without sugar? I don't want to use any sugar. Thank you.
@@Monas99 I think sugar is needed for activating the yeast... you can try my other buckwheat breads that do not use yeast so you don't need to use any sweeter.
I founded and own a vegan, gluten-free, soy-free bakery, and I love watching your videos. They are so calming to watch. Thank you for the time that you take to create these videos and put in measurements and get different camera angles. I know it's a lot of behind the scenes work, and it is noticed and appreciated. 💙
Hi Shawnté! Thank you so much for your kind words. We are so glad that you enjoy our videos and understand the behind the scenes of creating them. Wish we could visit your dreamy bakery. Thanks again;)
@ShawnTe… well done… we need more 👨🍳 Bakers and Wholesome Bakeries just like yours‼️I hope and wish you to franchise success of your own. 🥖🍞🥮🥧🧁
Easter Blessings to you and yours!
💥#ThankYouJesus💥
@@kathrynbillinghurst188 Thank you so much! Easter blessings to you also. He is risen.
@@shawnterai
💥#ThankYouJesus💥
💖🕊️💖
👼🏼
🙏
I also really appreciate the good taste/calm atmosphere/low volume background music. A good common sense that lacks in tons of other channels... Be blessed!
We need to get this girl the recognition she deserves! Been addicted to this channel for several weeks now. Have almost watched every video.
Thank you so much for your kind words! I’m so glad to hear that you have been enjoying my videos 🥰 Thanks for watching for that many of them ☺️
Hear, hear! She is calm, clear and concise....a joy to watch.
It is a great recipe, thank you SO MUCH!! I've started my fodmap diet recently and searched for a simple and tasty gluten-free vegan bread recipe with a few ingredients, without eggs and psyllium. And here it is! It is VERY tasty!! Much tastier than the rye bread that I usually bought!
My bread didn't rise, I suppose that's because I used wholegrain buckwheat flour. How do you think, should I increase the yeast amount for it?
Glad you enjoyed the bread!
It might be due to the flour as whole grain is usually denser/heavier. You can increase the amount of yeast, and proofing enough - 1.3-1.5x size. Hope this helps:)
@@LowKeyTable thank you!! I'll try!
What can I use to replace yeast
Very nice videos. Do you have any videos with millet bread I would love to learn how to make it. Greetings from Canada
Thank you so much 🙏🏻❤️
Looks delicious. Going to try!!! Thank you.
Thank you! Hope you enjoy ❤️
Loved your recipe video a lot. Will definitely try this recipe.❤
Great video. I am curious as to what the bread tastes like.
This looks so great! I'm always looking for milk and egg free recipes as I have a family history of Cancer and need to avoid the estrogen in dairy and the choline in eggs--thanks for posting
Glad to hear! All the recipes I share here are dairy & gluten free:) Hope you enjoy 😊
成分：蕎麥粉、糖、鹽、酵母和油！ （如果你都算水，將係6種成分）
這款蕎麥麵包不含蕨質、雞蛋和乳製品！ 而且NO-KNEAD也是如此。 它超級易製作，而且非常美味
will be trying that recipe right now
☺️
Your channel is amazing ❤❤❤
Thank you!
I'm celiac new subscriber pless continue you channel is amazing for GF
I just have gf flour mix is same grams as you use can use or should be more?
Lovely looking bread! Will definitely be giving this a go this weekend. Keep up the wonderful work! 🙂
Hi Sarah! We’re looking forward to hearing how it goes. Hope you enjoy the bread. And thank you so much for your kind words:)
@@LowKeyTable I made it and enjoyed it and now in the middle of making it again. Only this time I'm doubling the amount to make a larger loaf. Although pretty satiating I still went through it too quick. Larger loaf... More to enjoy! 🙂😄😋
@@sarahcathousecritters Ooooo! Thanks for letting me know! So happy to hear you loved the bread and baked it again:) I bake it yesterday adding nuts and cacao powder. It was delicious too ;)
What can I use besides yeast i am allergic to the yeast.
I've seen on some other recipes that they use baking powder, maybe that will work too, but you wouldn't need to wait for the baking powder to rise so I would omit this stage and give it a try 😉👍
Hermoso video!!
Thank you:)
Would luv to see you doing bread with “teff flour” instead of “buckwheat flour”
I am sure it would be amazing 🔥💛
Hi! I haven’t tried teff flour in my limited experience though I’ve heard of them. I googled and found it’s GF! I’d love to try it🥰 Thank you for sharing!
@@LowKeyTable Can’t wait to see what type of Bread Recipe you will come with 💛
I grounded the buckwheat at home my is dark buckwheat but the dough was more thicker is it because maybe the buckwheat has to be grounded more . I put it to bake will see what have I done , I did put same more water.
Any update. Do you remember how much did it grew? Or if you got to the texture. Mine looks like polenta
Made it today. Lovely texture. Unfortunately mine also went flat in the oven, after rising nicely. I found that my bread tin was also too large for the small amount of dough too. Can I double the ingredients to make a larger loaf ? If so, what will be the cooking time please ?
Thanks for trying the recipe:)
You can double the batch for a standard tin, the baking time you can start from 40 mins at 200℃. (I haven’t tested with a standard tin so not so sure.)
Thank you do we need to add sugar ?
As far as I know, yeast needs sugar to activate.
Hi there. Got a recipe for Buckwheat flour bread for Bread Maker.
Great! Hope you enjoy it :)
Can you make buckwheat flour bread using blender recipe ?
what yeast are you using. I haven't found a gluten free yeast
How many teaspoons is 4 gram of yeast.
It's a bit less than a level tsp, approx 0.8
what yeast do you recommend thats gluten free
I can't tell ,is the middle fluffy or more of a wet texture?thanks :)loooòove your videos ,oh and how to store it for how long?thanks 😊
Fluffy:)
@@LowKeyTable thaaaaanks you
I would love to try your bread recipes- unfortunately I do not have a pan that small. What have others in theUSA done? My smallest is 8x4
You can double the batch:)
@@LowKeyTable thank you for answering so quickly. I am looking forward to trying several of your bread recipes.
Me neither, but I used a small round cake tin( 18cm) which is perfect 👍 mine is in the oven now, can't wait to see how it turns out 🤗
Can I use blender for this as you show in another buckwheat bread video using buckwheat groat ?
If you're using flour then a blender isn't necessary, you just need a bowl, it's really soft to mix in a min or so, I have a blender and a stand mixer but it's no needed at al 👍
@@marmar476 Ok. Thank you.
You can use 1 tablespoon of baking powder
every time i try the bread doesn’t rise very much! any tips?
Can you use maple syrup instead of white sugar?
I haven’t tested it myself - other than raw sugar. It might work.. As long as the yeast works well with maple syrup:)
Am sa pregătesc și eu !
Ați putea sa traduceți și in romană?
Bună! Puteți folosi Google Translate doar copiend rețeta și inserând-o aici; translate.google.com/
Ingrediente (tavă de 8 cm x 17,5 cm x 6 cm)
*1 cană = 240 ml, 1 lingură = 15 ml
*Fără sugestii de înlocuire, dacă nu este specificat.
• 200g faina de hrisca
• 1 lingura (15g) zahar
• 1 lingurita (4g) sare de mare
• 4g drojdie uscată
• 230 ml apă călduță (35-40˚C/95-104˚F)
• 1 lingura ulei
Instrucțiuni
1. Într-un castron mare, amestecați făina de hrișcă, zahărul și sarea împreună.
2. Adăugați drojdia uscată.
3. Într-un castron sau o ceașcă de măsurare, adăugați apa și uleiul apoi turnați în bol și amestecați bine până se omogenizează. Asigurați-vă că temperatura nu este prea rece sau prea fierbinte, altfel drojdia nu va fi activată.
4. Acoperiți vasul cu folie de plastic sau cu un prosop de bucătărie și lăsați-l să crească pentru următoarele 35-45 de minute într-un loc cald până când va avea o dimensiune de aproximativ 1,5x. (Dacă utilizați un cuptor, la 35˚C timp de 25-30 de minute.)
5. Transferați aluatul în tava pregătită și neteziți blatul.
6. Coaceți la 200˚C/392˚F timp de 20 de minute, apoi reduceți la 180˚C/356˚F și coaceți încă 8-10 minute.
7. Lăsați-l să se răcească cel puțin 10 minute în tavă, înainte de a-l scoate și de a se răci complet pe un grătar.
8. Odată ce pâinea este complet răcită, feliați-o și savurați-o așa cum este, sau prăjiți-o!
I’m wondering with the various gluten free flour available, can variations with this recipe substituting let’s say oat flour, almond four etc. instead of buckwheat four. Or is this recipe specific for buckwheat?
Hi! We haven’t tested the recipe with other flours. So at this stage, it’s for buckwheat flour. You can experiment with other ingredients:)
Buckwheat is gluten free.
Why do you have to add sugar?
Nevermimd, saw the reply above. Will give it a shot. Want to try this for my wife, she has Celiac.
But another question, I saw it on another comment. Is there gluten free yeast?
I got lost there...
Pls make bread with more millets. Buckwheat’s nature is hot and consuming it in summers might create motion problems.
Im curious why you didn't knead your bread? Do I need to with just gluten flour?
I’m gluten free so don’t know with gluten flour!
Can you put some seeds
Yeah you can add anything you want:)
@@LowKeyTable I can’t eat yeast do you have a substitute plz 😊
What kind of buckwheat flour is this? Much lighter than what I bought.
It says only “buckwheat flour” so don’t know what types it is… I only know it is Australian made.
After I put the dough to ferment it went up very nice but after I transferred it to the mold in the oven it was low did not rise I am a little bit disappointed
Me too. I've been experimenting a bit but no luck with a rise in the oven. I'm going to try different oven temperatures next.
I find it impossible to read the first ingredient details. Buckwheat flour, yes. Quantity, impossible to read. Fuzzy and out of focus. All other ingredients are sharp and easy to read. Is it perhaps 200 grams?
Sorry for that. All the details are written in the description so please read it. Thank you.
Thank you for the quick response, and for being patient with me even after I failed to notice the full ingredients in the description below. It is a very helpful video that I intend to try out very soon! @@LowKeyTable
@@properjob No worries! It was good to know that it could be hard to find the recipe in the description. So thank you for your feedback. Glad you liked the video :) New buckwheat bread is coming soon!
What can I use to replace wheat please
Do you know that buckwheat flour is from a nut and contains zero wheat?
What 's the water quantity.and is it warm or normal water? Another thing once it's transferred to container resting time is not given? Direct baking!!! Pls reply soon I want to try this, vdo has no voice that's the another problem.. So many things r not clear
Please read the description first… the quantity and the temperature of the water are clearly written…
🙏🏻🌹🙏🏻
Alles in Zeitlupe 🥴
This was so boring, it was torturous to watch, but made it, it was good.
All's Well That Ends Well☺️