Slow cooked honey buckwheat and almond bread

  • Grease a 18cm round cake pan.
  • Place all the dry ingredients together in the bowl of your mixer and mix on low speed until combined.
  • Pour in the milk, egg and honey and on low speed bring the dough together and mix for two minutes.
  • Remove dough from bowl and form into a cobb shape, place into the prepared cake pan. Sprinkle the top of dough with the sea salt.
  • Place cake pan into the slow cooker and set time for 2 ½ hours on HIGH.
  • Once cooking is complete. Finish baking in oven for 15 minutes at 180c to give a crunchy top if so desired.
  • Serve with toppings of your choice both savoury and sweet.
Cooking Time

2.5 hours

Preparation Time

10 minutes

Servings

3-4

Ingredients

  • 420g Buckwheat flour
  • 235g Almond flour
  • 1 ½ tspn. Baking soda
  • 2 tspn. Baking powder
  • ½ tspn. Salt
  • 500ml buttermilk
  • 1 large egg, beaten
  • 2 tspn. Honey
  • 1 Tbs. sea salt, to sprinkle on top