Garlicky Herb Buckwheat Bread with Chive Oil

Garlicky Herb Buckwheat Bread with Chive Oil 🌿🍞 This is a warm, tearable herb loaf with a crisp buckwheat top, soft roasted garlic through the crumb and a bright green chive oil for spooning over each slice. It is the kind of bread that turns soup, salad, eggs or a cheese board into dinner. Yield: 1 loaf, 8 thick slices Time: about 2 hours 30 minutes, including rising Ingredients For the bread: - 500 g strong bread flour - 7 g fast-action yeast - 1 tsp fine sea salt - 1 tsp honey - 320 ml warm water - 2 tbsp olive oil, plus more for brushing - 1 small head roasted garlic, squeezed from the skins - 2 tbsp finely chopped chives - 1 tbsp thyme leaves - 3 tbsp buckwheat groats, for the crunchy top - flaky salt, for finishing For the chive oil: - 35 g chives - 90 ml olive oil - 1 tsp lemon juice - 1 small garlic clove, finely grated - pinch of salt Method 1. Mix the dough. Put the flour, yeast and fine salt in a large bowl. Stir the honey into the warm water, then pour it into the flour with the olive oil. Mix until no dry flour remains. 2. Knead until supple. Knead for 8-10 minutes by hand, or 5-6 minutes in a mixer, until the dough feels smoother and elastic. It should be soft, not stiff. If it sticks heavily, dust with a spoonful of flour rather than adding too much. 3. Add the flavour. Flatten the dough slightly, spread over the roasted garlic, chives and thyme, then fold and knead gently until the herbs are distributed. A few garlic pockets are good. 4. First rise. Place in an oiled bowl, cover and leave for 60-75 minutes, until puffy and almost doubled. A warm kitchen helps, but do not rush it with high heat. 5. Shape and top. Turn the dough onto a lightly floured surface. Shape into a round or oval loaf, place on a lined tray, brush with olive oil, then press the buckwheat groats and a little flaky salt over the top. Cover loosely and rest for 35-45 minutes. 6. Bake. Heat the oven to 220 C / 425 F. Bake for 15 minutes, then reduce to 200 C / 400 F and bake for 18-22 minutes more, until the crust is deep golden and the loaf sounds hollow underneath. Cool for at least 20 minutes before slicing. 7. Make the chive oil. Blend chives, olive oil, lemon juice, grated garlic and salt until vivid green. Let it sit for 5 minutes, then spoon over warm slices or serve in a little bowl for dipping. Serving notes Serve with tomato soup, soft cheese, roasted vegetables, eggs, grilled fish or a simple salad. Leftover slices toast beautifully the next day. Storage Keep wrapped at room temperature for 2 days. For longer storage, slice and freeze. Reheat from frozen in a toaster or warm oven until the crust wakes up again. Save this for the next time you want homemade bread without making the meal complicated. 🌿 Tasteloom.club - easy recipes for everyday cravings