1kg/2lb loaf tin, kitchen foil, sieve, large mixing bowl and jug

500g FREEE Buckwheat Flour
1 tbsp sugar
2 tsp FREEE Bicarbonate of Soda
2 tsp FREEE Xanthan Gum
¼ tsp vitamin c (or 1tbsp lemon juice)
pinch of salt
50ml boiling water
150ml cold water
250ml natural yoghurt
1 tbsp oil
oil, for tin and for aluminium foil

200°C, Fan 180°C, 400°F, Gas 6

1. Pre-heat the oven.
2. Rub some oil around the inside of a 1kg/2lb loaf tin or insert a baking liner.
3. Put the flour, sugar, bicarbonate of soda, xanthan gum, vitamin C if used, and salt into a large bowl, stir to combine and sieve into a mixing bowl.
4. Measure the boiling water into a jug and add the cold water.
5. Add the yoghurt or lemon juice, if used, and stir to combine.
6. Pour this into the mixing bowl and stir everything together to make a soft, sticky dough.
7. Drizzle the oil over the sticky dough and using a spatula, turn the mixture a couple of times in the bowl to encourage the formation of a doughy mass.
8. Tip the doughy mass into the prepared tin and smooth the top.
9. Brush some oil over a piece of kitchen foil. With the oiled side down, cover the tin creating a dome so that the bread can rise during cooking.
10. Bake for 60 minutes.
11. Carefully remove the kitchen foil and bake for a further 10 minutes.
12. Turn the loaf out onto a wire rack. The bottom should sound hollow when tapped.
13. Cool completely before slicing.