I make - gluten-free buckwheat sandwich bread

I'm moving into gluten-free bread. One good thing with gluten-free baking is that you can mix the dough as much as you want without any worry. Because there is no gluten, it's impossible to toughen the dough. I am still adjusting my mind set when it comes to baked goods. Gluten free (GF) is different, period. You can't expect GF to have the same texture as the wheat based products. That aside, I am learning about other types of flour. Buckwheat is a very nice surprise. A wholegrain gluten free flour produces nutty sweet aroma when baking. This buckwheat bread is a delight.

Buckwheat sandwich bread

Wet mixture
15 g psyllium husk powder (3 tbsp for me, 5% of the main flour)
15 g honey (or sugar) (5% of the flour)
6 g salt (2% of the flour)
400 g water

Dry mixture
300 g buckwheat flour (I use 260 g buckwheat + 40 g tapioca)
15 g soya flour (5% of the main flour)
15 g chia seeds (1.5 tbsp for me, 5% of the main flour)
1.5 tsp fast-action yeast
1 egg
45 g mixed seeds/nuts (optional)
30 g butter at room temperature (10% of the main flour)

Grease and line a sandwich loaf tin.

Prepare the wet mixture by mixing psyllium husk powder, honey/sugar, salt with 400 g water. Stir to make sure psyllium husk powder is well dispersed. Set aside while preparing the dry mixture.

Combine buckwheat flour, soya flour and chia seeds in a big bowl. Scatter in the dry yeast and the mixed seeds/nuts if using. Mix everything well. Add in the wet mixture (it should now look like a gel) and 1 egg. Use a rubber spatula or a machine to thoroughly mix the dough. The dough looks rather like a very thick batter which is normal. Check the bottom of the bowl to make sure all dry ingredients are well mixed in. Then beat the soft butter into the batter.

Pour the batter into the prepared tin. Let the batter rise in a warm environment until the volume has doubled (45-60 minutes). Preheat the oven at 190C.

Spray water thoroughly the surface of the risen dough and bake at 190C for 45-50 minutes.

My sandwich tin gives me 17 1-cm slices, each slice has 103 kcal.

Variation 1: 200 g buckwheat + 60 g teff + 40 g tapioca + corn oil: the buckwheat nutty flavor is reduced, same nice texture