Buckwheat bread is a healthy and gluten-free product, ideal for weight loss on a diet and for people with gluten allergies, and just for those who follow their diet.
Add sugar to warm water, grind the yeast and leave for 10 minutes to activate the yeast. In a small bowl, beat the eggs, beat them with a fork, add sunflower oil, mix. In a bowl, sift 250 g of buckwheat flour, add salt and pour in the egg mixture and yeast.
Mix the dough and, if necessary, add flour, it should turn out like wet sand, I took a total of 300-320 grams of flour.
Stir another spoonful of dough for about 3 minutes and put it in a bread baking dish. I smeared it with sunflower oil. Cover with a film and a towel and leave to rise in a warm place without drafts for 1-1.2 hours.
Bake the bread in a preheated 220 degree oven for 35 minutes. If you have strong baking in the oven, bake at a temperature of 200 degrees. We take the finished bread out of the mold and let it cool down. Enjoy your meal!
