YIELD: 1 LOAF
This fragrant bread is a lovely addition to a tea party, with sweet cinnamon and plump raisins dotted throughout. This bread is exceptionally good toasted and slathered with Raspberry Chia Jam.
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Ingredients
1 tablespoon active dry yeast
¼ cup sugar
1½ cups warm water, about 105°F
3 tablespoons coconut oil
1¼ cups buckwheat flour
¾ cup sorghum flour
2 teaspoons cinnamon
1 cup potato starch
½ cup tapioca flour
2 teaspoons xanthan gum
1 teaspoon salt
1½ cups raisins
¼ cup turbinado sugar
______________________________________________________________________________________________________________________________Directions
- Preheat oven to 450 °F.
- Grease a standard-size loaf pan with olive oil.
- In a large bowl, combine the yeast with the sugar and water; proof until foamy, for about 5 minutes.
- Add the coconut oil.
- In a separate bowl, whisk together the buckwheat flour, sorghum flour, cinnamon, potato starch, tapioca flour, xanthan gum, and salt.
- Mix the dry ingredients with the wet ingredients and stir just until blended.
- Fold in the raisins.
- Pat the dough evenly into the greased loaf pan.
- Lightly cover with a kitchen towel and allow resting in a warm place for 1 hour.
- Sprinkle the top of the bread with the turbinado sugar.
- Bake the bread for 15 minutes, then reduce heat to 375 °F and bake for an additional 30 to 35 minutes, or until the loaf sounds hollow when tapped.
- Let cool for 15 minutes and then remove from pan.
- Let cool completely before slicing with a serrated knife.
- Store covered in an airtight container for up to 2 days.
