Fermented Buckwheat Bread Recipe

Fermented Buckwheat Bread Recipe

A simple, gluten-free, and gut-friendly bread made with just three main ingredients.

Equipment

  • Blender
  • Loaf tin
  • Measuring cups and spoons
  • Baking paper

Servings

Makes 1 loaf

Ingredients

  • 500g (2.6 cups) hulled buckwheat kernels/groats (must be hulled and raw for this recipe to work)
  • 200ml (0.9 cups) water
  • ¼ tsp (1.5g) sea salt flakes
  • 2 tsp (4g) poppy and sesame seeds (optional, for topping)

Instructions

Step 1: Soak the Buckwheat

  1. Rinse the hulled raw buckwheat kernels under cold water until the water runs clear to remove dust and impurities.
  2. Transfer the rinsed buckwheat to a large bowl and cover with plenty of cold water. Ensure the kernels are fully submerged.
  3. Cover the bowl with a clean cloth and let it soak for 6 to 7 hours.

Step 2: Blend the Batter

  1. After soaking, drain the water but do not rinse the buckwheat.
  2. Transfer the soaked kernels to a blender, add 200ml water and sea salt, and blend until completely smooth. Start at a low speed, gradually increasing until no bits or pieces remain.

Step 3: Ferment the Dough

  1. Pour the blended batter back into the bowl, cover, and let it sit at room temperature for 12 to 24 hours (see fermentation guide below).
  2. The mixture will slightly rise and develop small bubbles when properly fermented.

Step 4: Bake the Bread

  1. Preheat the oven to 350°F (175°C) and line a loaf pan with baking paper.
  2. Pour the fermented buckwheat batter into the pan. If using, sprinkle poppy and sesame seeds on top.
  3. Bake for 90 minutes in the preheated oven.
  4. Remove from the oven, take the bread out of the loaf pan, and allow it to cool completely before slicing. This step is crucial for the best texture.

Fermentation Guide

The fermentation time depends on your climate and indoor temperature:

  • Colder climates (below 70°F / 20°C) → Ferment for 24 hours. If needed, place the bowl in the warmest spot in your home.
  • Warmer climates (75 – 85°F / 25 – 30°C) → Ferment for 12 hours.

This recipe has been tested in both summer and winter in Sydney, Australia. Your ideal fermentation time may require a little experimentation based on your environment, but it's well worth the effort!

Enjoy your homemade, healthy buckwheat bread!

Recipe care of Plantbaes

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