mimosa

Spring baking: Buckwheat bread (gluten-free; dairy-free; vegan)

~ My virtually free-from kitchen ~ 3 Comments
Homemade_gluten-free_dairy-free_vegan_buckwheat_bread
Freshly baked buckwheat bread. Image: Kathryn Hawkins

Hello again. It’s been a while since I put a post together. I hope you are enjoying some signs of the new season wherever you are. Here in central Scotland, things are coming to life and the hedgerows and gardens are colouring up with spring flowers at long last. My springtime pride and joy, a Mimosa plant, is in full flower in the greenhouse just now. Such bright little tufty blooms and a subtle sweet scent guaranteed to brighten up the dullest of days.

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A few of the flowers in the garden this month. Images: Kathryn Hawkins
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Bright and beautiful. Images: Kathryn Hawkins

I’ve been doing a bit of baking recently and this month’s post is a result of my efforts. It’s a simple yet tasty bread recipe which makes 2 small loaves. The bread keeps for about 3 days in a bread container but it also freezes well for longer storage. I usually freeze my loaves ready sliced and then I can take out a slice at a time when required.

Makes: 2 x 500g loaves

Ingredients

  • 2tbsp finely ground flaxseed (linseeds)
  • 365g gluten free bread flour
  • 200g buckwheat flour plus extra to dust
  • 1/2tsp xanthan gum
  • 1tbsp caster sugar
  • 25g ground psyillium husk
  • 7g sachet instant dry yeast

1.Mix the ground flaxseed with 90ml cold water and leave aside to thicken slightly. Grease and flour 2 x 500g loaf tins.

2. Put the flours in a bowl with the remaining ingredients and mix well. Make a well in the centre and add the flax mixture. Gradually mix in about 425ml lukewarm water to make a sticky, soft consistency. Cover and leave to stand for 10 minutes, then mix again.

3. Divide between the tins and smooth the tops. Cover and leave to rise at a coolish room temperature, away from drafts, for about 2 hours until risen to the top of the tins.

4. Meanwhile, preheat the oven to 200°C, 180°C Fan Oven, Gas 6. Put the loaf tins on a baking tray. Using a lame or sharp knife, slash each loaf about 1/2cm deep down the length and dust lightly with a little more buckwheat flour.

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Proving the dough. Images: Kathryn Hawkins

5. Bake the loaves for about 50 minutes until risen, crusty and lightly golden. The loaves should sound hollow when tapped underneath. Turn on to a wire rack to cool completely.

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Baking and cooling the loaves. Images: Kathryn Hawkins
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Jammed up and ready to eat. Images: Kathryn Hawkins

Until next time, happy baking and thanks for stopping by 🙂

Spring has sprung

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Mini golden blooms. Images: Kathryn Hawkins

Hello there. At last it feels like the season has changed to my favourite time of the year. Lots of new buds and blooms poking up out of the barren soil offering some glimpses of what is to come over the next few weeks. The Tête à Tête and crocus are amongst the first spring flowers to show once the snowdrops start to fade. I love the colour clash in the borders and beds.

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Gloriously gold in the March sunshine. Image: Kathryn Hawkins
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A riot of purple. Images: Kathryn Hawkins

My greatest joy this spring so far is this Mimosa plant which is standing proud in my unheated greenhouse. I bought it as a potted plant last February, and kept it wrapped up in fleece throughout the winter. Now it is covered with the most delightfully fluffy little flowers.

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Overwintered greenhouse Mimosa. Images: Kathryn Hawkins

Elsewhere in the garden, the spring heathers are in full bloom. Today I saw my first bee of the year buzzing around the white one; a good sign of things to come.

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Spring heathers. Images: Kathryn Hawkins

The Hellebores are much more advanced now, heads beginning to straighten. A welcome splash of colour in the shadier corners of the garden.

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In the spring sun and shade, garden Hellebores. Images: Kathryn Hawkins

There have been some clear skies this weekend, and today I managed to capture my favourite shot of the white Pieris against the blue background. The Erythroniumn (Dog tooth violet) also opened out today in the warmth of the sun.

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White Pieris and Erythronium in the early spring sunshine. Images: Kathryn Hawkins

Regular as clockwork, the Chionodoxa start putting their vibrant blue heads up above the soil and gravel at this time of year.

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The first Chionodoxa of 2025. Images: Kathryn Hawkins

The first Rhododendrons have been coming out in flower since the middle of last month. This pink one in the back garden is at it’s peak right now. The flowerheads remind me of candy floss.

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A perfect pair of blooms. Image: Kathryn Hawkins

I’m going to finish my garden round up with one last image of my Mimosa plant which I captured today in the sunshine. The flowers looked exceptionally vibrant and the scent is honey-sweet and earthy. Delicious 🙂

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Yellow pom poms of sunshine. Image: Kathryn Hawkins

Until next time, enjoy the spring flowers. I hope to see you again in a few weeks. Thanks for stopping by!