Discover the art of making incredibly simple yet nutritious fermented buckwheat bread. This age-old grain recipe transforms humble buckwheat grains into a hearty, naturally gluten-free loaf through the magic of fermentation. This bread, which hails from Eastern European traditions, brings together simplicity and nutrition in a way that modern baking rarely achieves. Perfect for those following a gluten-free, vegan, or whole food diet, this bread offers a dense, satisfying texture with a subtle nutty flavor that pairs beautifully with both sweet and savory toppings.
Ingredients
For the bread:
500 g (2.6 cups) raw hulled buckwheat groats (groats)
6.8 fl oz (200 ml / 0.9 cups) filtered water
¼ teaspoon (1.5 g) sea salt flakes
Optional topping:
1 teaspoon (2 g) poppy seeds
1 teaspoon (2 g) sesame seeds
Step-by-step instructions
Day 1: Preparation and first fermentation
Rinse the buckwheat
Rinse the buckwheat groats thoroughly under cold running water
Continue rinsing until the water runs completely clear
This removes any remaining starch and impurities
First soaking
Place the rinsed buckwheat in a large glass or ceramic bowl
Cover completely with cold water (about 3 inches above the grains)
Cover the bowl with a clean tea towel
Let soak for 6-7 hours at room temperature
Make the batter
Drain the soaked buckwheat (do not rinse)
Place in a high-powered blender
Add 200 ml of freshly filtered water and salt
Blend until completely smooth (3-4 minutes)
The consistency should be like thick pancake batter
Start fermentation
Pour the batter back into the clean bowl
Cover with a clean tea towel
Leave to ferment at room temperature for 12-24 hours
Day 2: Baking
Prepare for baking
Preheat the oven to 175°C
Line a 23×13 cm cake tin with baking paper.
Final Steps
Pour the fermented batter into the prepared pan
Smooth the top with a spatula
Sprinkle with mixed seeds if using
Baking
Bake for 90 minutes until golden brown
A skewer inserted should come out clean
The bottom should sound hollow when tapped
Cooling
Remove immediately from the pan
Cool completely on a wire rack (4-6 hours)
Do not cut while still warm
Nutritional Information
(Per slice, based on 12 slices)
Calories: 120
Protein: 4g
Carbs: 25g
Fiber: 4g
Fat: 2g
Iron: 1.2mg
Magnesium: 86mg
Time:
Prep Time: 15 minutes
Soaking Time: 6-7 hours
Fermentation Time: 12-24 hours
Cooking Time: 90 minutes
Total Time: 20-32 hours
Pro Tips & Tricks
Temperature is important
The ideal fermentation temperature is 20-22°C (68-72°F)
Warmer climates require shorter fermentation
Cooler climates may require up to 24 hours
Water Quality
Use filtered water for best fermentation
Chlorinated water can inhibit natural fermentation
Buckwheat Selection
Use only raw hulled buckwheat groats
Avoid roasted buckwheat (kasha)
Look for a light green-beige color
Variations and Substitutions
Flavor Additions
Add 1 tablespoon caraway seeds
Mix in 2 teaspoons dried herbs
Add 1 tablespoon garlic powder
Topping Options
Sunflower Seeds
Pumpkin Seeds
Flax Seeds
Chia Seeds
Frequently Asked Questions
Q: Why didn’t my bread rise?
A: This is a dense, fermented bread that doesn’t rise like yeast breads. The slight rise is due to natural fermentation.
Q: Can I use buckwheat flour instead?
A: No, this recipe specifically calls for whole buckwheat groats for the fermentation process.
Q: How do I know if the fermentation is successful?
A: The batter should have a slightly sour smell and have small bubbles throughout.
Q: Can I speed up the fermentation process?
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