1-Ingredient Buckwheat Bread (Nourishing and GF)

• portions: 15 servings
• temps actif: 10 minutes
• temps total: 2 days 1 hour 40 minutes

Ingrédients

17 ⅗ oz hulled buckwheat kernels (2.6 cups) (MUST be hulled, raw buckwheat kernels/groats for this recipe to work)

6 ⅘ fl oz water (0.9 cups)

1/4 tsp sea salt flakes

2 tsp poppy and sesame seeds (optional)

Instructions

Rinse the hulled raw buckwheat kernels under cold water until the water runs clear. This ensures that any dust or impurities are removed.

Transfer the rinsed buckwheat to a large bowl. Cover the kernels with a large volume of cold water, ensuring they are fully submerged. Cover the bowl with a clean cloth and let it sit for 6 to 7 hours.

Once soaked, drain the water, but do not rinse the buckwheat kernels. Transfer them to a blender with 6.8 fl oz (0.9 cups/200 ml) water and the salt. Blend, starting at low speed and slowly increasing until you get a very smooth texture without any bits and pieces of buckwheat remaining.

Pour the blended buckwheat batter back into the bowl. Cover it again and let it sit at room temperature for 12 to 24 hours (please see notes to determine how long you should leave it to ferment based on your climate). Once fermented, you will notice a very slight rise, and the mixture should be slightly bubbly inside.

When you're ready to bake, preheat your oven to 350 °F. While the oven is heating, prepare a loaf pan by lining it with baking paper.

Pour the fermented buckwheat dough into the prepared loaf pan. If using, sprinkle the top with poppy and sesame seeds.

Bake the bread in the preheated oven for 90 minutes.

Remove the bread from the loaf pan and let it cool completely before slicing. This is important to get the best texture. Now, enjoy your homemade, healthy buckwheat bread!

Nutrition

• Calories: 115 kcal
• Lipides Totaux: 1 g
• Sodium: 42 mg
• Glucides Totaux: 25 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 0.6 g
• Protéines: 4 g