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Buckwheat & Honey Bread

Grams/ Weight Measurement
Yield = 2 loaves

Polish (make the night before):
2 g instant dry yeast
110 g water
28 g Nextjen All Purpose Baking Blend (flour)

Mix together all three ingredients, cover and leave on the counter overnight to proof (do not leave in the fridge).
Note: This overnight mix gives a flavor similar to sourdough.

50 g water
10 g instant dry yeast
10 g brown sugar
60 g olive oil
10 g apple cider vinegar

50 g rolled buckwheat
40 g soy flour (or try psyllium husk, chia meal or flax)
12 g salt
550 g Nextjen All Purpose Baking Blend (flour)
450 g hot water
5 g baking powder
2 g eggs
20 g honey

Mix yeast, water, brown sugar, oil, and vinegar together.
Add overnight proof (if you do not have time for overnight mix, mix the ingredients together with ingredients in the first step).
Let rise for 10 minutes.
Mix buckwheat, soy, salt, flour and hot water in mixer with paddle for 3-4 minutes.
Add yeast mix and mix until combined.
Let the mixture rise covered for 30 min.
Add egg, baking powder and honey.
Mix into dough for 1-2 min.
Scrape onto two sweet white rice floured loaf pans.
Sprinkle top with rolled buckwheat flakes.
Let rise until doubled in size.
Bake at 350°F for 35-45 minutes.
Test temperature with a probe to reach 87-95°C (190-200°F).

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Cups / Imperial Measurement
Yield = 2 loaves

Polish (make the night before):
1/4 tsp instant dry yeast
1/2 cup water
2 tbsp Nextjen All Purpose Baking Blend (flour)

Mix together all three ingredients, cover and leave on the counter overnight to proof (do not leave in the fridge).
Note: This overnight mix gives a flavor similar to sourdough.

1/4 cup water
2 tsp instant dry yeast
2 tsp brown sugar
3 tbsp olive oil
2 tsp apple cider vinegar

1/4 cup rolled buckwheat
1/4 cup soy flour (or try psyllium husk, chia meal or flax)
3 1/2 tsp salt
3 3/4 cup Nextjen All Purpose Baking Blend (flour)
1 3/4 cup hot water
1 tsp baking powder
2  eggs
2 tbsp honey

Mix yeast, water, brown sugar, oil, and vinegar together.
Add overnight proof (if you do not have time for overnight mix, mix the ingredients together with ingredients in the first step).
Let rise for 10 minutes.
Mix buckwheat, soy, salt, flour and hot water in mixer with paddle for 3-4 minutes.
Add yeast mix and mix until combined.
Let the mixture rise covered for 30 min.
Add egg, baking powder and honey.
Mix into dough for 1-2 min.
Scrape onto two sweet white rice floured loaf pans.
Sprinkle top with rolled buckwheat flakes.
Let rise until doubled in size.
Bake at 350°F for 35-45 minutes.
Test temperature with a probe to reach 87-95°C (190-200°F).