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FERMENTED BUCKWHEAT BREAD: THE EASIEST GLUTEN FREE BREAD YOU WILL EVER MAKE

This recipe was so easy with just a few ingredients too!  The buckwheat flavor comes through, but not in an overpowering way.  As well, the sweet lite tang of the ferment in this bread is delicious.  Plus it has great texture, a lovely bread – perfect for breakfast, lunch or with dinner.

I found the recipe for Fermented Buck Wheat Bread here.  On that note, for some reason there is difficulty in my posts maintaining links so I will extend a huge thank you to Melissa Johnson of Bread Topia for this recipe and do a recap here.

2 1/2 cups organic buckwheat groats

3 1/2 cups water

Recipe:

1 1/3 cups water

1 tsp. salt

3 Tblsp. ground flax seed

sun flower seeds for top of bread – or any seed of your choice

In a large glass bowl, combine the buckwheat with 3 1/2 cups water soaking for 6 hours.  Drain well in a colander – the runoff will be gooey but do not rinse.

Add the buckwheat to a food processor with the 1 1/3 cups water and blend until completely smooth.  Pour into a large glass bowl, cover with a clean towel, to ferment for 24 hrs.  Some have had success with putting it into a cold oven with the lite on.  My oven lite seems to be a power house and is much too warm, so I leave my covered bowl on the counter, then for the remaining 2 hours of fermenting time, I place in my cold oven with the lite on.

Line a glass loaf pan with parchment paper.  Remove the bowl from the oven and gently stir in the salt and ground flax seed.  Transfer the mix to the lined loaf pan and scatter the sunflower seeds on top.  Place back in the cold oven with the light on for another 30-60 min.  Mine had fermented and raised quite nicely by the 30 min. mark.

Turn on the oven to 350 degrees.  When the bell goes off on the stove once it has reached 350 degrees temperature – time to bake will be approximated 80 minutes, or until the internal temperature of the bread is 200 degrees.

Once baked, remove from the oven, lift the bread out with the parchment paper, placing onto a wire rack.  Gently remove the parchment paper – allow to cool.

This lovely bread is one I will be making again and again.  Just a few ingredients, some time, and deliciousness awaits. :)

2 comments to FERMENTED BUCKWHEAT BREAD: THE EASIEST GLUTEN FREE BREAD YOU WILL EVER MAKE

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