Glutensiz Karabuğday ekmeği | GF Buckwheat Bread

Glutensiz Karabuğday ekmeği
GF Buckwheat Bread

Malzemeler | Ingredients
500 gr glutensiz Karabuğday unu | 500 g buckwheat flour
400 ml ılık su | 400 ml lukewarm water
2 yk zeytinyağ |2 tbsp olive oil
14 gr kuru maya (2 paket) |2 tsp dried yeast
1 yk şeker | 1 tbsp sugar
1 tatlı kaşığı tuz |1 tsp salt
1 yk sirke |1 tsp vinegar
2 yumurta| 2 egg
1 silme yk karnıyarık otu tozu (10gr) | 1 tbsp psyllium husk powder (10g)

Instructions
Add the yeast and sugar into the water. Mix well and leave for 10 minutes for the yeast to activate.
Break the eggs into a bowl and add the vegetable oil. Beat well until the mixture is smooth and frothy.
Put the flour into a bowl and make a well in the centre. Sprinkle on the salt and add in the egg mixture, the vinegar and the yeast/water mix. Stir well with a spoon until you have a thick batter which drops sluggishly off the spoon.
Pour the batter into a lightly-greased 22cm x 11cm (8½" x 4½") loaf tin. Spread evenly into the tin. Cover with oiled film or place in a large plastic bag in a warm place to allow the mixture to rise.
Once the mixture has risen, bake at 190°C/375°F fan oven, 220°C/430°F for 25-30 minutes.

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