Welcome on the second part of this
milk kefir buckwheat bread video. The bread was extracted from its
bowl with a very flexible knife normally used with fish, but nothing
fishy to use it with a bread 🙂 It was baked at 190 degrees, starting with a cold
oven and going on for 1 hours and 20 minutes, followed by one hour cooling down inside the
oven before extracting the bread from its bowl. At this stage it’s interesting to note that
without gluten or any substitute this buckwheat bread hold itself quite well so it’s absolutely
possible to bake gluten free breads like that and to be happy with the result, but of course it
won’t be as resilient as a classic gluten bread, for example it could be difficult to spread hard
cold butter on a slice of this gluten free bread.
Incidentally it is of course easier
to cut, so I tend to eat it with a fork and a knife, also a much easier way to
keep clean hands in front of a computer 🙂 Thank you for watching!.
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