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Gluten Free Raisin Buckwheat Bread

Gluten Free Raisin Buckwheat Bread

Recipe by Kirsi Euspilys
0.0 from 0 votes


Cooking time





  • In the warm buttermilk+water mixture I mixed the other ingredients except the flour and oil first.
  • Then I mixed in the flour by hand and finally the oil.
  • The dough is a bit loose and I immediately scooped it into a hand greased loaf pan.
  • I let it rise for 15 minutes at room temperature.
  • It was already ten o'clock at night and the oven was still 250 degrees. But I tried putting the bread pan right at the front of the oven, with the hatch closed. Twenty minutes later, I turned the pan over and the side that was against the door was still light. So at that point in the oven, the temperature barely exceeded 200 degrees. After 40 minutes of baking, the bread was nicely browned and cooked.

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