This gluten-free buckwheat loaf is a delightful bread option, enhanced with a nutty flavor and perfect for any occasion.
Preheat your oven to 180°C (350°F).
Preheating ensures even baking from the start.
Grease a 9 x 19 cm loaf pan with a bit of oil or line it with parchment paper.
Using parchment paper can make removing the loaf easier.
In a large mixing bowl, sift together the buckwheat flour, baking powder, and salt.
Sifting helps to aerate the flour, resulting in a lighter loaf.
Stir in the sugar to the dry ingredients.
Mixing the sugar with the dry ingredients ensures even sweetness.
In a separate bowl, lightly beat the egg whites with an electric mixer until frothy.
Beating the egg whites adds air, helping the bread rise.
Combine the milk and oil, then add this mixture to the dry ingredients along with the beaten egg whites.
Mix gently to avoid overworking the batter.
Beat the mixture for 3 minutes until smooth.
A smooth batter ensures an even texture in the bread.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Smoothing the top helps the loaf bake evenly.
Sprinkle the sesame seeds over the top and press them lightly into the batter.
Pressing the seeds ensures they stick during baking.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Avoid opening the oven door too often to maintain a consistent temperature.
Let the loaf cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Cooling on a wire rack prevents the bottom from becoming soggy.
Continua nella nostra app per un'esperienza migliore
