Buckwheat Bread (Gluten and Egg Free)

• 10 1/2 oz lukewarm water
• 2 tbsp vegetable oil
• 2 tsp dried yeast
• 2 tsp sugar
• 2 cup Buckwheat Flour
• 1 tsp salt
• 1 tsp vinegar
• 2 tbsp chia seeds
• 6 tbsp water

1. Put sugar and yeast into lukewarm water.
2. Mix and let sit 10 minutes.
3. Mix chia seeds and 6 tbsp water, mix and let sit 3 minutes to gel up.
4. (This is the egg substitute).
5. Put flour into bowl.
6. Make well in center and add chia seeds, salt, yeast mixture and vinegar.
7. Stir with spoon, mixture should be sludgy and drop off a spoon slowly.
8. Pour batter into lightly greased loaf pan and spread evenly.
9. Cover and let rise.
10. (I put the tin in a plastic bag to let rise)
11. Let rise 1-2 hours
12. When done rising bake at 375F for 25-30 minutes.
13. How I can tell if the bread is done - you can turn the bread upside down and tap bottom.
14. If it sounds hollow it is done.

water, vegetable oil, yeast, sugar, flour, salt, vinegar, chia seeds, water

Taken from cookpad.com/us/recipes/365051-buckwheat-bread-gluten-and-egg-free (may not work)