Sundried Tomato And Thyme, Buckwheat Bread

• Cuisine: Sides
• Preparation Time: 10 Minutes
• Cook Time: 50 Minutes
• Total time: 70 Minutes
• Servings: 12 slices
• Requires:  Loaf tin, oven, cooling rack, mixing bowl, tin foil, chopping board, spatula, baking tray.

• Makes large loaf, approx 25cm x 25cm square tin:

  • 1kg of fine buckwheat flour
  • Pink Himalayan salt
  • Gluten-free baking powder
  • 50g finely chopped sundried tomatoes
  • 10g fresh thyme
  • 100ml of coconut milk
  • 10ml of cold-pressed coconut oil
  • 500ml water

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• Place the buckwheat flour, baking powder, salt, sundries tomatoes and fresh thyme into a large mixing bowl and mix all of the ingredient together.
• In a separate bowl, mix the coconut milk and oil (melt your coconut oil first).
• Then add this to the flour mix followed by half of the water.
• Mix really well with your hand.
• Slowly start to add in the rest of the water; you will want quite a wet and sticky dough.
• Line the baking tin with foil and spread the mix to cover your entire tin.
• Pre-heat the oven to 180ºC.
• Place your bread in and bake for 45mins (turning half way through).
• After 45 minutes remove the loaf from the tin, turn upside down onto a baking tray, remove the foil and bake for a further 10 minutes to make sure the bottom is baked well.