1 pound Water, at 75°F (24°C)
14 ounces Soy milk, at 75°F (24°C)
3/4 ounce Salt
1/2 ounce Brown sugar
3 Eggs
1/2 ounce Instant yeast
1 tablespoon Xanthan gum, *see Note
1 pound Buckwheat flour
11 ounces Rice flour
Yield: 4 Loaves
1. In a mixing bowl fitted with the whip combine the water, soymilk, salt, brown sugar, eggs, instant yeast and xanthan gum.
2. On low speed, gradually add the flours.
3. Pour the batter in paper-lined or well buttered loaf pans measuring 8 1/2 x 4 1/2 x 2 1/2 inches (21.2 x 11.2 x 6.2 centimeters). The pans should be nearly half full.
4. Let the batter ferment until increased by 50% about 1 hour.
5. Bake at 425°F (219°C) until the bread sounds hollow when lightly tapped on the bottom for 35 to 40 minutes.
Notes: Method: Straight Dough
Fermentation: approximately 1 hour
*Xanthan gum is produced by fermenting the sugars in corn. It is used to thicken, stabilize and emulsify prepared sauces, dairy products, ice creams and baked goods.
14 ounces Soy milk, at 75°F (24°C)
3/4 ounce Salt
1/2 ounce Brown sugar
3 Eggs
1/2 ounce Instant yeast
1 tablespoon Xanthan gum, *see Note
1 pound Buckwheat flour
11 ounces Rice flour
Yield: 4 Loaves
1. In a mixing bowl fitted with the whip combine the water, soymilk, salt, brown sugar, eggs, instant yeast and xanthan gum.
2. On low speed, gradually add the flours.
3. Pour the batter in paper-lined or well buttered loaf pans measuring 8 1/2 x 4 1/2 x 2 1/2 inches (21.2 x 11.2 x 6.2 centimeters). The pans should be nearly half full.
4. Let the batter ferment until increased by 50% about 1 hour.
5. Bake at 425°F (219°C) until the bread sounds hollow when lightly tapped on the bottom for 35 to 40 minutes.
Notes: Method: Straight Dough
Fermentation: approximately 1 hour
*Xanthan gum is produced by fermenting the sugars in corn. It is used to thicken, stabilize and emulsify prepared sauces, dairy products, ice creams and baked goods.
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