BREAD - Potato Buckwheat

Potato Buckwheat Bread
I can't think of a more appropriate name for this bread
so do help me out if you have a better idea than this!
8 oz Dove's Farm Gluten Free Brown Bread Flour
4 oz Potato Starch
4 oz Buckwheat Flour (or another 4 oz Brown)
1 level Tablespoon Salt
2 level Tablespoons Sugar
2 +1/4 level teaspoons Quick Bread Yeast
2 Large Eggs
30 mls Olive Oil      }
30 mls Walnut Oil  }  or use oil of your choice
30 mls Sesame Oil  }
10 fluid oz Milk (I used semi-skimmed)
In a large bowl mix together all the dry ingredients - a balloon whisk works well or use a fork.``
In another bowl beat the eggs with a fork then gradually add all of the oils until it is all well blended together.  The egg yolk helps to emulsify the oil so it mixes in well.
Pour the milk into the eggs and stir (all the wet ingredients)
Pour all the wet ingredients into the dry ingredients in the large bowl. 
Stir well and immediately pour this thick batter into the bucket of the breadmaker and put into machine.  Set on gluten free and with a dark crust - it takes only two hours from start to finish in my Panasonic.
Tip out when done and leave to rest for half an hour on a cooling rack (if you can wait that long) before slicing.
This is lovely still warm - lighter with the addition of potato flour.
November 2010