1-Ingredient Buckwheat Bread
NO yeast.
NO flour.
NO grains.
NO gluten.
NO nuts.
NO eggs.
No…… really!
Ingredients:
– 2 cups of organic buckwheat groats
– cup of water
*optional salt and seeds for topping
Method:
Add the buckwheat to a large glass bowl and pour in enough purified water to cover the groats. Cover the bowl with a tea towel and set it aside on the counter for 12 hours or overnight.
Drain the water (but do not rinse) then add to a blender along with 1 cup of purified water. Blend until a smooth batter forms then transfer into a clean bowl, cover with your cloth and leave for another 24 hours on your counter to ferment. Fold in some salt (ptional) then pour the batter into a 1lb loaf pan lined with parchment paper and top with seeds (optional).
Bake in a 350 F preheated oven for 60 minutes. If a toothpick comes out clean it’s done, if not, continue baking until it does. Leave the bread to cool on a wire cooling rack for at least 30 minutes before slicing and enjoy!
NOTES:
Avoid Over-Fermentation:
Monitor the dough closely during fermentation. If it has risen and developed a tangy smell within 12-18 hours in warm climates, it’s ready to bake!
If the dough has been left to ferment too long, it can develop a strong, unpleasant odor. This happens when the dough over-rises and the natural fermentation turns sour. Adjust the fermentation time to ensure it doesn’t exceed the recommended period. Check the dough periodically for a tangy smell, and bake as soon as it has fermented adequately.
