Meals and Courses

  • 75 g (3 oz) buckwheat
  • 250 ml (8 fl oz) warm water
  • 2 eggs, beaten
  • 75 g (3 oz) sun-dried tomato paste
  • 25 g (1 oz) unsalted butter, softened
  • 1 teaspoon celery salt
  • 300 g (10 oz) gluten-free bread flour
  • 2 teaspoons caster sugar
  • 2 teaspoons fast-action dried yeast
  • small handful of chopped fresh herbs, such as parsley, chervil, rosemary, chives and oregano
  • 50 g (2 oz) sun-dried tomatoes in olive oil, drained and sliced

Put the buckwheat in a bowl and add 100 ml (3½ fl oz) boiling water. Leave to soak for 20 minutes until the water has been absorbed.

Lift the bread pan out of the machine and fit the blade. Put the buckwheat in the pan with all the ingredients, except the herbs and sliced sun-dried tomatoes, following the order specified for gluten-free breads in the manual.

Fit the pan into the machine and close the lid. Set to a 750 g (1½ lb) loaf size on a fast/rapid bake programme. Add the herbs and sliced sun-dried tomatoes when the machine beeps.

At the end of the programme lift the pan out of the machine and shake the bread out on to a wire rack to cool.

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