Fermented Buckwheat Bread
Buckwheat groats and water are all you need to make this incredibly easy fermented buckwheat bread. This yeast-free, vegan and gluten-free bread is incredibly easy to make, it’s soft and moist and healthy too! This is surely going to become your new favourite recipe!
Equipment
- Glass Bowl
- Loaf pan
Ingredients
- 350 g Raw Buckwheat Groats
- 250 g Water
- Salt and Seeds optional
Instructions
- Add the buckwheat to a large glass bowl and cover with water. Cover the bowl with a tea towel and set it aside on the counter for 12 hours.
- Drain the water (but do not rinse) then add to a blender along with 250 grams of fresh water. Blend until a smooth batter forms. Pour into the cleaned bowl, cover with your cloth and leave for 24 hours.
- Fold in some salt and seeds and then pour the batter into a 1lb loaft pan lined with grease-proof paper.
- Preheat the oven to 180°C (160°C fan / 350°F) with the loaf in the oven and bake for 60 minutes. Insert a toothpick to check the doneness - it should come out clean. If there is still sticky dough on the toothpick, bake for a further 5 minutes.
- Remove the bread from the tin and peel off the paper (careful, it's hot!) Leave the bread to cool on a wire cooling rack for at least 30 minutes before slicing!
Notes
These nutritional values are provided as a guide only and may be different depending on your ingredients and measurements.
- Please see the blog post contents for even more details and some process shots!
Nutrition
Nutrition Facts
Fermented Buckwheat Bread
Serving Size
1 slice
Amount per Serving
Calories
101
% Daily Value*
Fat
0.9
g
1
%
Carbohydrates
21.9
g
7
%
Protein
3.5
g
7
%
* Percent Daily Values are based on a 2000 calorie diet.
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