Orange Fennel Buckwheat Bread
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Orange Fennel Buckwheat Bread
January 18, 2024 | Balanced Breakfasts, Healthy Recipes, Smart Snacks, Sweet TreatsIndulge in a slice of comfort with our wholesome gluten-free, vegan bread, infused with the unique blend of fennel and orange.
Hello Stability Nutrition Friends,
It’s a blizzard out there! Let’s get cozy, warm up the kitchen, and bake some bread!
This week, I am pleased to share a special recipe with you. We have created an Orange Fennel Buckwheat Bread that's reminiscent of Swedish Limpa Bread.
Traditional Limpa is a classic Swedish Buttermilk Rye Bread with a tender crumb, a hint of fragrant orange and anise seed, and sweetened with brown sugar and molasses.
Our version uses gluten-free buckwheat flour, orange zest and juice, fennel, and is sweetened with just a touch of molasses. We added millet for a fun crunch, and raisins for natural sweetness. Although it's not the traditional recipe, this version is a fun twist in honor of the Swedish Limpa.
Why You'll Love This Orange Fennel Buckwheat Bread
Enchanting Flavors:
The combination of raisins, zesty orange, molasses, and aromatic fennel creates a delightful blend of flavors that are both comforting and invigorating.
Easy on digestion:
This bread is a great choice for your digestive system, especially for those who are sensitive to gluten or want to maintain gut health. Millet is rich in fiber, both soluble and insoluble, which supports the good bacteria in your gut and promotes digestive health. It also adds a fun crunch!
A Joyful Baking Experience:
Homemade bread is a labor of love. Make this heartwarming bread from scratch, fill the house with a delicious aroma, and explore the joys of mindfulness as you bake a delicious treat! It's the perfect project for a rainy or snowy day.
Makes a Great Side:
This bread complements a variety of dishes, from hearty winter white bean soups to orange and arugula salad, to breakfast toast. Spread with almond butter, your favorite dairy-free cream cheese, or simply eat warm!
Storage:
Allow the loaf to cool completely before slicing into it. This, along with using a serrated bread knife will ensure clean slices every time. This bread will keep at room temperature in an airtight container for about two days. We recommend freezing for best quality. Do not keep in the refrigerator, as it will dry out.
To store frozen, place sliced bread in a freezer safe container or bag and freeze for up to 3 months. To ensure the slices don't stick together, place parchment paper in between the slices. To serve, thaw slices as needed, or place in the toaster oven directly from frozen.
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.
Author: Elisa | Stability Nutrition
Servings: 16, 1 standard loaf
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:
Please read through all of the instructions before starting to ensure the best quality loaf!
Line a standard bread loaf pan with parchment paper and set aside.
Soak raisins in 1 cup warm water for 30 minutes.
Drain the raisins and reserve ¾ cup of the raisin water.
Zest and juice your orange and set both aside.
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.
In another small bowl add the melted coconut oil, molasses, orange juice and apple cider vinegar and stir well.
Combine the yeast mixture to the coconut oil mixture and whisk until well combined.
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.
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.
Gently fold in the soaked raisins and orange zest until evenly distributed.
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.)
Preheat your oven while the bread is rising to 350°F.
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.
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.
Serve with tea, savor, and enjoy!
I hope you give this recipe a try! As always, I'd love to see your creations and hear your feedback. Follow us on instagram @stabilitynutrition, and post your photos of our recipe with the hashtag #stabilitynutrition.
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In good health and happiness,
Elisa