Discover how to make an easy and healthy fermented buckwheat bread, ideal for those looking for a gluten-free option. This bread, made with soaked and fermented buckwheat groats, has a tender crumb and a slightly tangy flavor that makes it perfect for breakfast or a snack.
The process begins by soaking the groats overnight, then blending them with water and salt to form a batter, and letting it ferment with psyllium or yeast for 24 hours at room temperature. The result is a rustic loaf with a crispy crust and a soft interior, containing no wheat flour or gluten.
This recipe is ideal for celiacs, people with gluten sensitivity, or anyone wanting to experiment with alternative grains. You can also customize it by adding sunflower or pumpkin seeds, as suggested in the preparation. It's simple to make, though it requires resting time, making it perfect for preparing one day and baking the next.
If you're looking for an artisanal, nutritious bread with a fermented twist, this buckwheat bread recipe will become one of your favorites.
Cook
45 min
Servings
4
Wash the buckwheat with the help of a sieve.
Place it in a large bowl and cover with water. Let it soak overnight.
The next day, rinse the buckwheat under the tap, put it in the blender or food processor and add about 120 ml of water and salt
Blend until buckwheat is mixed with water. If you see that you need more water to be able to grind, add it little by little, up to a maximum of 240 ml. It does not need to be excessively crushed.
Pour the mixture back into a bowl, cover with a kitchen towel and add psyllium or baking powder. At this point I added some sunflower and pumpkin seeds and combined them in the mixture with a wooden spoon. Cover the bowl with a kitchen towel and let it rest for 24 hours at room temperature or in the oven (turned off).
After 24 hours, preheat the oven to 175°C and pour the dough into a greased mold. Place it in the oven, on the center rack, and bake for 1 hour and 20 minutes with heat up and down. The edges should be lightly browned. The center will be the last thing to be ready, so if you see a humid place there, it hasn't finished baking
Take it out of the oven and when you can, unmold without scalding your fingers. Let it cool completely on a rack.
This bread is kept for 3-5 days at room temperature. If the bread is less cooked, it will be more humid and will not last as long. Better store it in the fridge, there it can last a week without problems
Before eating it again, cut a slice and heat it up in a pan with a little oil, it will be much richer.
