- 3c. Buckwheat
- 1 tsp Salt
- 3/4 cup water (EDIT: I’ve been using soda water aka seltzer and it’s ‘rising’ even higher during the ferment phase!)
- Water for soaking
- Seeds and oil for lining the pan
Add anything you’d like for flavor! I love dried onion flakes, minced garlic, olives, fresh herbs like oregano and basil. Dill and soft flavors don’t stand up to the buckwheat so go big and bold! I also add extra salt and sea veggies like kelp or dulse flakes.
1. & 2. Soak 3 cups of buckwheat for 8 hours. Strain and rinse. (Yes the soaking water will be thick)
3. In a food processor or high speed blender add 3/4 c water and 1 tsp salt.
4. & 5. Let sit 24 hours. The dough will almost double.
-I often let mine sit longer. At about a day and a half the bread gets really funky. It’s awesome but you have to love the funk of fermentation at that point.
6. Prepare your bread pan with oil then sprinkle seeds. Sesame are in the picture, poppy are great, pepitas also get the job done!
Preheat oven to 400. Pop your pan in then bring the oven down to 350. Bake 1 Hour.Let cool. The bread will come out of the pan no problem, I store mine in a bag in the crisper drawer of the fridge. Keeps a week, that’s all I know as it’s never lasted longer in our house!
Toast your slices. It’s WAY better toasted. It will take longer to toast than a slice of ‘normal’ bread.
It’s great for avocado toast, dipped in marinara, making sandwiches…