SUNDRIED TOMATO AND THYME, BUCKWHEAT BREAD

• Jerry Sargeant
• January 20, 2018

INGREDIENTS:

Makes large loaf, approx – 25cmx25cm Square tin.:

• 1kg of fine buckwheat flour
• pink himalayan salt
• gluten-free baking powder
• 100ml of coconut milk
• 10ml of cold pressed coconut oil
• 50g finly chopped sundried tomatoes
• 10g fresh thyme
• 500ml water

METHOD:

• Place your buckwheat flour, baking powder, salt, sundried tomatoes and fresh thyme into a large mixing bowl and mix all the ingredients together
• In a seperate bowl mix your coconut milk and oil (melt your coconut oil first)
• Then add this to your flour mix followed by half of your water
• Mix really well with your hands
• Slowly start to add in the rest of the water, you want quite a wet and sticky dough
• Line your baking tin with foil and spread your mix to cover your whole tin
• Pre-heat your oven to 180oc
• Place your bread in and bake for 45mins (turning half way through)
• After 45 minutes remove your loaf from the tin, turn upside down on to a baking tray, remove the foil and bake for a further 10 minutes just to get the bottom baked well