Buckwheat Apricot Bread

From the story ANCIENT FLOURS RISE AGAIN by Anna Mindess

This dairy-free, wheat-free bread, a creation of Laverne Matias, is so versatile you can enjoy it for breakfast or dinner. Earthy, moist, and nutty, with just a hint of sweetness, it’s great toasted and topped with apricot preserves or avocado.

1 cup buckwheat flour
1 cup tapioca flour
4 teaspoons baking powder
½ teaspoon sea salt
¼ cup flax seed meal
¼ cup psyllium husks
½ cup unsulfured dried apricots, finely diced
¾ cup hot water
4 eggs, at room temperature, separated
2½ tablespoons olive oil
¼ cup molasses (or maple syrup)
1 cup pitted fresh ripe apricots, chopped

Preheat oven to 375°. Oil an 8½-inch x 4½-inch loaf pan.

In a large bowl, whisk together buckwheat and tapioca flours, baking powder, and salt until the mixture attains a uniform color, then set aside.

In a small bowl, mix the flax meal, psyllium husks, dried apricots, and hot water until well blended, then let rest for 7 minutes.

In a separate bowl, stir together egg yolks, oil, and molasses until blended.

Transfer the flax meal mixture to a food processor and purée, adding fresh apricots and pulsing until the apricots are cut into small pieces and well integrated.

In the bowl of a stand mixer, whisk egg whites until soft peaks form. Add the puréed apricot mixture to the whipped egg whites and integrate well at medium speed for about a minute, then add the egg yolk, oil, and molasses mixture and continue mixing for another minute.

Add half of the dry ingredient mixture to the mixer bowl, mixing at low speed to incorporate. Then add the rest of the dry mixture and continue mixing for 2 to 3 minutes, scraping the sides of the bowl. The batter will be sticky. Pour it into the oiled pan and smooth the top with a spatula.

Bake for 30 minutes at 375°. Then reduce the temperature to 350° and bake for 30 more minutes until a toothpick inserted in the center comes out clean.

Let rest in the pan for 5 minutes, then de-pan and cool on a wire rack.

Serve immediately or store in an airtight container for up to 3 days or in freezer for up to 4 weeks.
Editor’s note: Two sets of recipe testers put this through the drill and both remarked at the bread’s deliciousness.
“I was looking forward to having it for breakfast,” said Adrienne Baker, “but there was none left.”