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A sliced loaf of Fermented Buckwheat Bread on a chopping board, there's a bread knife on the right.

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!
3.80 from 54 votes
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 day 12 hours
Course bread
Servings 12 slices
Calories 101 kcal

Equipment

Ingredients
  

  • 350 g Raw Buckwheat Groats (2 cups)
  • 250 g Water (1 cup)
  • 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!

Video

Notes

  • Adjust for Climate: In warmer climates, reduce fermentation time; in cooler climates, extend it. Make sure to maintain a consistent temperature for best results. PLEASE read more info about this in the blog post contents.
  • Check Consistency: Ensure the batter is smooth and pourable, but not too runny. Adjust water as needed if the batter seems too thick or thin.
  • Avoid Over-Fermentation: Monitor the dough closely during fermentation. If it has risen and developed a tangy aroma within 12-18 hours in warm climates, it’s ready to bake.
  • Grease Baking Paper: If using parchment paper, grease it lightly to prevent sticking, especially since the recipe has no added fats.
  • Use Fresh Ingredients: For the best results, use fresh buckwheat groats and clean water. Old or contaminated ingredients can affect the dough’s smell and texture.
  • Cool Before Slicing: Let the bread cool in the pan for at least 30 minutes before slicing to ensure it holds its shape and texture.
 
 
MEASUREMENTS:
I always recommend using a kitchen weighing scale and using weighted measurements. This will result in a more accurate process and your recipe will come out perfectly.
 
 
MORE INFO:
Read the blog post before making this Buckwheat Bread  for extra tips, ingredient substitutions and storage instructions.
 
 
 
 
NUTRITIONAL INFO:
These nutritional values are provided as a guide only and may be different depending on your ingredients and measurements.

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.
Keyword bread, buckwheat bread, buckwheat groats, fermented bread, no knead bread, no yeast bread
Did you make this?Leave a rating & leave some feedback in the comments section below! You can also tag me on Instagram @Nourishing.Niki and use the #NourishingNiki