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Buckwheat has a very unique flavour and aroma and is a great addition to add depth to your baking. Unfortunately, buckwheat flour does not form gluten so baking with it can be a challenge. Scalding the buckwheat flour before adding it to the dough allows you to add a much higher percentage of buckwheat to the loaf while still getting a nice open crumb. This loaf is very moist and keeps well for many days.
Anita's Organic Mill
Anita's Organic Mill is a Canadian based organic mill specializing in high quality always organic flours, grains and cereals. Anita's believes that baking has the power to disconnect us from the hustle, and reconnect us with one another.
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