Buckwheat bread

 Finally tried the “one-ingredient”Buckwheat bread, technically multi- ingredients if you count seeds, water and salt 😀 You can customize it with any choice of seeds/nuts. No proportions- just soak-blend-ferment buckwheat and bake at 350F.

We devoured this bread with hummus and grilled veggies sandwiches. Toasted bread had nice bite and chewy texture. Loved this recipe which had detailed steps- https://plantbaes.com/1-ingredient-gluten-free-buckwheat-bread/

Ingredients

• 2.6 cups hulled buckwheat kernels (It is important to use HULLED NON ROASTED BUCKWHEAT. You will not get the same results with flour, unhulled, or roasted buckwheat.)
• 0.9 cups water (filtered is recommended if the water in your area contains a lot of chlorine.)
• ¼ tsp salt
• 2 tsp poppy and sesame seeds (optional)

Instructions

• Rinse the hulled 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 cold water, ensuring they are fully submerged. Cover the bowl with a clean cloth and let it sit 6 to 7 hours.

Once soaked, drain (do not rinse) and transfer to a blender with 0.9 cups (200 ml) water and salt. Blend, starting at low speed and slowly increasing, until you get a very smooth texture without any pieces left.

Pour the blended buckwheat mixture 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).

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 you'd like, sprinkle the top with 2 tsp of poppy and sesame seeds.

Bake the bread in the preheated oven for 90 minutes. The bread should be golden brown and firm to the touch.

Allow the bread to cool down before slicing. This makes it easier to cut and improves the texture. Now, enjoy your homemade, healthy buckwheat bread!

Notes

How long should I ferment the bread? This depends on your location and current temperature. For colder climates (winter, with an indoor temperature between 15 and 20 degrees Celsius), ferment for 24 hours. For warm climates (summer with an indoor temperature between 20 and 30 degrees Celsius), I’d recommend starting with 12 hours. We have tested this recipe in both summer and winter in Sydney Australia, which remains a pretty temperate climate. Depending on where you are in the world there might be a little bit of experimenting to figure out the perfect timing, but I promise it’s well worth it! Some people from our IG community in more exotic locations with hotter and more humid climates have reported good results with as little as 6 hours of fermentation.

My bread did not rise; what can I do differently? If your indoor temperature is lower than the one we have mentioned, it might need to be fermented longer. Use filtered water if the water in your area contains a lot of chlorine, as this will negatively impact fermentation. Someone in the community also mentioned fermenting the dough directly in the loaf pan as a tip to get it to rise even more.