Buckwheat bread

1. Break the eggs into a bowl and add the vegetable oil. Beat well until the mixture is smooth and frothy.
2. Put the flour into a bowl and make a well in the centre. Sprinkle on the salt and quick yeast and mix well.
3. Add the egg mixture, the vinegar and the water. Stir well until you have a thick batter which drops in a dollop off the spoon.
4. Pour the batter into a lightly-greased 22cm x 11cm (8½" x 4½") loaf tin. Top with seeds if wanted, we used pumpkin and sunflower seeds. (optional)
5. Spread evenly into the tin. Place in a large plastic bag in a warm place to allow the mixture to rise for an hour.
6. Bake at 190°C/375°F fan oven, 220°C/430°F for 25-30 minutes.

This recipe has been adapted from the Gluten-Free Buckwheat
Loaf recipe on the Bread Kitchen, where she notes that it will only keep for a
couple of days unrefrigerated but freezes well. See link