Empty My Fridge
Easy Buckwheat Bread Recipe | Only one Ingredient
Ingredients
- Raw buckwheat groats · *do not use toasted2 ¾ cups
- Salt1 tsp
- Olive oil1 tbsp
- Walnut¼ cups
- Sunflower seed2 tbsp
- Flax seed2 tbsp
- Onion seed
- Maple syrup1–2 tsp
- Baking soda½ tsp
- Sesame seed
- Poppy seed
- Nuts of your choice
- Pumpkin seed
Instructions
- Rinse 500 g raw (untoasted) hulled buckwheat groats well, then soak them in 750 ml filtered water at room temperature for 8 hours or overnight.
- Drain off excess water without rinsing, then blend the groats with 240 ml water until smooth, to a pancake-batter consistency; add 1 to 2 tablespoons more water if too thick.
- Pour the batter into a clean glass or ceramic bowl, cover it, and ferment at 22 to 26°C (72 to 78°F) for 24 to 36 hours, until bubbles form and it smells slightly tangy.
- Stir in 1 teaspoon salt, and if using, 1 tablespoon olive oil, 1 to 2 teaspoons maple syrup or honey, and 1/2 teaspoon baking soda; add optional seeds, nuts or flaxseeds as you like.
- Preheat the oven to 180°C (350°F). Line a loaf pan with parchment, pour in the batter, smooth the top and sprinkle with extra seeds if desired.
- Bake for 50 to 60 minutes, until golden brown and hollow-sounding when tapped.
- Let the bread cool completely before slicing.
Summarized from The Cooking Foodie's video. Watch it for the details.
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