Buckwheat Oat Soda Bread
Makes two 7–inch round loaf
- 1 ¾ cups plus 2 tablespoons (445 ml) almond milk (recipe here)
- 2 tablespoons apple cider vinegar
- 2 cups (190 grams) old-fashioned oats
- ½ cup (60 grams) buckwheat flour
- 2 cups (300 grams) all-purpose flour, plus more for dusting and sprinkling
- 1¾ teaspoons (12 grams) baking soda
- 1¼ teaspoons (6 grams) fleur de sel
- Handful of sesame seeds
- 1 tablespoon (20 grams) creamy, churned honey
- Preheat the oven to 400ºF with the one rack set on the upper position, and another set on the lower position.
- Combine the almond milk and vinegar in a bowl or measuring cup. Stir, and let sit a few minutes. It’ll curdle—don’t worry. Just stir it again before adding to the flour mixture.
- Meanwhile, add the oats to the bowl of a food processor. Pulse until ground into a fine flour—some larger flakes are okay (they add texture to the bread).
- Combine all the flours, baking soda and salt to a deep bowl. Whisk together to mix well.
- Pour in the almond milk and honey. Stir using a wooden spoon until just combined. The dough will be quite tacky and sticky.
- Generously flour a clean countertop or large cutting board. Scrape the dough out onto the surface. Knead briefly, 30 to 60 seconds, until it forms a somewhat smooth ball (it’ll still be a little tacky). Divide into two even pieces. Shape them into balls, and place on a generously floured, rimmed baking sheet. Pat each ball of dough down slightly to flatten into a circle.
- Sprinkle the top with a generous amount of flour, 2 to 3 tablespoons. Using a very sharp knife, slash a deep "X" on the top of each loaf, making sure not to cut all the way through.
- Bake on the lower rack for 15 minutes. Move tray to the upper rack of oven, and bake for 10 to 12 minutes more, until it becomes a deep golden color and temperature registers 185ºF. It should sound hollow when tapped with your knuckle. Transfer to a wire rack, and let cool completely