Orange Fennel Buckwheat Bread

Indulge in a slice of comfort with our wholesome gluten-free, vegan bread, infused with the unique blend of fennel and orange.

Ingredients

• ½ cup raisins, soaked, water reserved
• 1 orange, juiced and zested
• 1 cup warmed almond milk (or plant based milk of choice)
• 3/4 cup warm raisin water
• 1 Tbsp coconut sugar
• 1 package, or 2 ¼ tsp, active dry yeast
• 3 Tbsp coconut oil, melted
• 2 Tbsp molasses
• 2 tsp apple cider vinegar
• ¼ cup fresh squeezed orange juice
• 2 cups buckwheat flour
• 1 cup 1:1 gluten free all purpose flour
• ¼ cup arrowroot
• ¼ cup millet
• 2 tsp ground fennel
• 1 tsp salt
• 1 tsp baking powder
• ½ tsp baking soda

Instructions

1. Please read through all of the instructions before starting to ensure the best quality loaf!
2. Line a standard bread loaf pan with parchment paper and set aside.
3. Soak raisins in 1 cup warm water for 30 minutes.
4. Drain the raisins and reserve ¾ cup of the raisin water.
5. Zest and juice your orange and set both aside.
6. Combine the warmed almond milk, raisin water, and coconut sugar in a small bowl and stir well. Check that the temperature is not above 110°F, or the higher temperature may kill the yeast. Add the yeast on top of the mixture, stir in, and let proof for about 10 minutes, until bubbly.
7. In another small bowl add the melted coconut oil, molasses, orange juice and apple cider vinegar and stir well.
8. Combine the yeast mixture to the coconut oil mixture and whisk until well combined.
9. In a separate large bowl, combine the buckwheat flour, 1:1 gluten free flour, arrowroot, millet, anise, salt, baking powder and baking soda and stir well.
10. Add the wet ingredients to the flour mixture, and stir well with a rubber spatula, until well combined, and all the flour is incorporated. The dough will be sticky and appear wetter than a loaf made with wheat flour.
11. Gently fold in the soaked raisins and orange zest until evenly distributed.
12. Scoop the mixture into the prepared loaf pan and spread evenly. Cover with a clean tea towel, then place in a warm spot and let rise for 45 minutes to an hour. (Do not skip this or your bread will be too dense and gooey.)
13. Preheat your oven while the bread is rising to 350°F.
14. When your rise is done, remove the tea towel and place the bread in the preheated oven. Bake for approximately 1 hour and 10 minutes, or until an internal temperature of 190°F is reached.
15. Allow to cool completely before slicing to ensure the cleanest slices. We know this is hard. If you absolutely, must slice the bread warm, know that the slices may fall apart. It firms up as it cools.
16. Serve with tea, savor, and enjoy!