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Fermented Buckwheat Bread

PREP TIME 20minutes mins
COOK TIME 1hour hr
TOTAL TIME 1day 12hours hrs
COURSE bread
CUISINE British
SERVINGS 12 slices
CALORIES 101 kcal

EQUIPMENT

  • Glass Bowl
  • Blender
  • Loaf Tin

INGREDIENTS

  • 350 g Raw Buckwheat Groats
  • 250 g Water
  • Salt and Seeds optional

INSTRUCTIONS

  1. 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.
  2. 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.
  3. Fold in some salt and seeds and then pour the batter into a 1lb bread tin lined with grease-proof paper.
  4. 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.
  5. 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!
  • https://nourishingniki.com/wprm_print/818

This updated description emphasizes the nutritious and gluten-free aspects of the bread while highlighting its unique flavor and texture.PREP TIME 20minutes mins
COOK TIME 1hour hr
TOTAL TIME 1day 12hours hrs
COURSE bread
CUISINE British
SERVINGS 12 slices
CALORIES 101 kcal

EQUIPMENT

  • Glass Bowl
  • Blender
  • Loaf Tin

INGREDIENTS

  • 350 g Raw Buckwheat Groats
  • 250 g Water
  • Salt and Seeds optional

INSTRUCTIONS

  1. 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.
  2. 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.
  3. Fold in some salt and seeds and then pour the batter into a 1lb bread tin lined with grease-proof paper.
  4. 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.
  5. 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!
  • https://nourishingniki.com/wprm_print/818

This updated description emphasizes the nutritious and gluten-free aspects of the bread while highlighting its unique flavor and texture.