Buckwheat Bread
This wholesome loaf is made from raw buckwheat groats and water, then fermented for a unique tang. It’s naturally gluten-free, dense yet moist, and has a comforting, nutty flavor. A perfect everyday bread that brings warmth to any meal.
Ingredients
- 1 cup raw buckwheat groats hulled
- 1 cup filtered water plus extra for soaking
- ½ teaspoon salt adjust to taste
- Optional 1–2 tablespoons seeds or nuts of your choice
Instructions
- Rinse and Soak: Rinse 1 cup of raw buckwheat groats under cold water. Place them in a bowl and cover with water. Soak for about 8 hours, or overnight.
- Blend: After soaking, drain and rinse the groats. Add them to a blender with 1 cup of filtered water. Blend until smooth (2–3 minutes).
- Ferment: Pour the batter into a clean bowl. Cover with a damp cloth and let it sit in a warm spot for 4–6 hours, or until it has a slight tangy smell and a bubbly surface.
- Season: Stir in ½ teaspoon of salt. If you’d like seeds or nuts, mix them in now.
- Preheat and Prep Pan: Preheat your oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.
- Bake: Pour the batter into the pan. Smooth the top with a spatula. Bake for about 90 minutes, or until the top is golden and a toothpick comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes, then carefully remove and let it cool completely on a wire rack before slicing.
Notes
• Keep an eye on your dough as it ferments—warmer kitchens need less time than cooler ones.
• If your bread smells overly sour, it may have fermented too long.
• For extra crunch, top with sesame or flax seeds before baking.
• If your bread smells overly sour, it may have fermented too long.
• For extra crunch, top with sesame or flax seeds before baking.