Buckwheat Yeast Bread Pomegranate Molasses Golden Raisons Walnuts

This artisan bread stands up to any gluten filled bread. It has a crisp exterior, with a moist crumb.

You will need a Dutch oven to make this bread. It's a great investment , and you will use it over and over again.

The antioxidant and fiber content of buckwheat lends itself to a number of significant health benefits. It has more protein than quinoa.

Season/ All Seasons

Prep time: 15 minutes

Inactive cooking time: 1 hour

Active cooking time: 1 hour

Makes one Boule

2 cups buckwheat flour, plus more for dusting

1 cup tapioca flour

3 tbsp. psyllium husk powder

1 tbsp. active dry yeast

3 tbsp. pomegranate molasses, or dark molasses

2 1/4 cups whole milk, or nut milk

2 tsp. grated orange zest

2 tsp. grated lemon zest

2 tsp. finely grated ginger

2 tsp. cinnamon

1 1/2 tsp. sea salt

1 cup golden raisons

1/2 cup chopped walnuts

In a large bowl whisk together warm milk,110 f. molasses ,and yeast until dissolved. Let sit for 10 minutes, or until frothy. Whisk in psyllium husk powder, and let sit for another 5 minutes.

In the bowl of a stand mixer, combine the buckwheat flour, tapioca starch, lemon and orange zest, ginger, cinnamon, and salt. Combine well. Add the yeast mixture and mix with a dough hook on medium speed until the dough comes together, about 2 minutes. Add the raisons, and walnuts , and mix for another minute. The dough will feel a bit sticky, but it will come together with a bit of flour.

Dust a work table with the extra buckwheat flour. Scrape the dough with bench knife, and roll it into a ball. Add more flour if needed. Dust a proofing basket, or stainless steel bowl with flour on the bottom.. Cover with plastic wrap and let sit too proof for about an hour, near a warm area.

While the dough is proofing, place a cast iron Dutch oven, covered in the oven and preheat to 450 F.

When the dough is ready, gently turn it over and place in dutch oven, with dusted flour on the bottom, to remove bread easily. Cover the lid and bake for 30 minutes. Uncover the lid, lower oven to 400 F. and continue baking with the lid off, for 30 minutes more. Transfer the bread to a cooling rack, and let completely cool, before slicing.

Store the bread at room temperature wrapped well in parchment for up to 3 days.

If there is any bread left over after 3 days, slice very thin, and bake in the oven for a few minutes to make biscotti.