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Buckwheat Oat Soda Bread | In Jennie's Kitchen

Buckwheat Oat Soda Bread

Makes two 7–inch round loaf
3.75 from 4 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 2 loaves

Ingredients
  

  • 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
  • 1 3/4 teaspoons 12 grams baking soda
  • 1 1/4 teaspoons 6 grams fleur de sel
  • Handful of sesame seeds
  • 1 tablespoon 20 grams creamy, churned honey

Instructions
 

  • 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