Join Anita's Bake Club to rate and review recipes and to save your favourites to your own digital recipe box.
Buckwheat has a very unique flavour and aroma and is a great addition to add depth to your baking. Unfortunately, buckwheat flour does not form gluten so baking with it can be a challenge. Scalding the buckwheat flour before adding it to the dough allows you to add a much higher percentage of buckwheat to the loaf while still getting a nice open crumb. This loaf is very moist and keeps well for many days.
Add it to your Anita's recipe box!
Join Anita's Bake Club to save your favourite recipes. After opting in, you can also rate them and join the conversation below. Login now, it's easy!