Buckwheat Bread (GF) Recipe
Ingredients
500g hulled, raw buckwheat kernels
200ml water
1/4 tsp salt
A sprinkling of poppy, sesame, anise, or fennel seed as an option on top.
Method
- Rinse the buckwheat kernels under cold water until the water runs clear. This is to remove any dust or impurities.
- Transfer buckwheat to a large bowl. Cover with with enough water so that the buckwheat is submerged. Cover the bowl with a clean cloth and leave it for 6 to 7 hours.
- Drain the water but do NOT rinse the buckwheat. Transfer to a Blender or use a Blender stick then add 200ml water and 1/4 tsp salt and blend starting at low speed and slowly increase. Aim for a smooth texture.
- Pour the blended buckwheat back into the bowl. Cover it again and let sit at room temperature for 12 to 24 hours, depending on your climate. With this fermentation phase there will be a slight rise in the mix and slightly bubbly inside.
- Preheat oven to 175 degrees C. Prepare a loaf tin with baking paper.
- Pour the dough into the tin and sprinkle with seeds as desired.
- Bake for 90 mins
- Allow to cool completely before slicing.
- Store sliced loaf in the freezer so it’s ready when you need it.
