If you have special dietary needs, this might be just the thing for you. Contrary to what its name might suggest, buckwheat is unrelated to wheat. In fact, it’s not even a grain and one of its closest relatives is rhubarb.

INGREDIENTS:

(Yields 1 small loaf / 1.52 EUR)

2 cups buckwheat flour (1.20 EUR)

3 tbsp ground flax seeds (0.10 EUR)

½ tsp baking powder (0.01 EUR)

½ tsp salt (0.01 EUR)

1 tbsp coconut oil, melted (0.20 EUR)

1 cup warm water (–)

METHOD:

Preheat oven to 200°C. Line baking sheet with parchment paper and set aside. In a bowl, whisk together flour, flax seeds, baking powder and salt. Make a small well in dry mixture and pour in melted coconut oil and water. Mix using a spoon until shabby dough forms and then dump everything on clean counter and give the dough a short kneading. As necessary, work more water or flour into the dough. You want it to be pliable and not stick to your fingers.

Form the dough into a ball and place on prepared baking sheet. Using a sharp knife, make a cross incision in the dough. Bake for about 40 minutes, until deep golden brown. The bread should give a hollow sound when you tap it. Allow the bread to cool completely before cutting into it.

 

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Ako imate specijalne prehrambene potrebe, ovo je možda prava stvar za vas. Suprotno onome što engleska inačica imena govori, heljda nema nikakve veze sa pšenicom. Štoviše, heljda uopće nije žitarica, a jedan od najbližih rođaka joj je rabarbara.

SASTOJCI:

(Za 1 malu štrucu / 11,31 kn)

2 šalice heljdinog brašna (9,00 kn)

3 žlice mljevenih sjemenki lana (0,75 kn)

½ žličice praška za pecivo (0,05 kn)

½ žličice soli (0,01 kn)

1 žlica kokosovog ulja, rastopljenog (1,50 kn)

1 šalica tople vode (–)

PRIPREMA:

Zagrijte pećnicu na 200°C. Obložite protvan za pečenje masnim papirom, pa stavite na stranu. U zdjeli pomiješajte brašno, lan, prašak za pecivo i sol. Napravite malu udubinu u smjesi pa unutra ulijte rastopljeno kokosovo ulje i toplu vodu. Miješajte žlicom dok se ne krene formirati labavo tijesto, a onda sve iskrenite na čistu radnu plohu i kratko promijesite. Po potrebi, u tijesto dodajte još malo vode ili brašna. Tijesto ne smije biti pretvrdo i ne smije vam se lijepiti za ruke.

Formirajte tijesto u kuglu i stavite na pripremljeni protvan. Oštrim nožem zarežite križ na tijestu. Pecite oko 40 minuta, dok kruh ne dobije duboku zlatno-smeđu boju. Znati ćete da je kruh gotov kad bude zvučao šuplje kada po njemu kucnete. Pustite da se kruh do kraja ohladi prije nego što ga zarežete.