This Fermented Buckwheat Bread recipe is healthy, gluten-free and vegan! And you only need 2 ingredients! Buckwheat groats and water! This bread is high in protein, filling, super easy, affordable and delicious!Jump to Recipe
I have a confession to make. Up until three weeks ago I have never baked a loaf of bread. Yes, I have made banana bread and several sweet loaves like my Chocolate Brownie Loaf and Lemon and Poppy Seed Loaf, but I had never made a savoury loaf of bread.
It has always seemed like a very daunting thing to do and even more so since going gluten-free and plant-based. I spent a lot of time looking for an easy loaf of bread to bake. Why they all required proving, kneading or some strange ingredients? (What even is xantham gum?)
During lockdown I was envious of all of the sourdough loaves everyone was making. I still don’t understand the process nor do I have the patience or maternal characteristics to ‘mother’ a sourdough starter.
Eventually I gave up my search for a simple loaf of bread and accepted the fact that I would be buying bread for the rest of my life. AND THEN I stumbled across this recipe on Pinterest.
Fermented Buckwheat Bread.
At first I thought it sounded gross, but the pure simplicity of the recipe was enough to convince me. I have made it 3 times in the past 3 weeks. I am obsessed.
What is Buckwheat?
Despite the name, buckwheat is naturally gluten-free as it is not a grass. Buckwheat is a very popular among the gluten-free community. You can use buckwheat flour in pancakes, and one of the best gluten-free noodles is buckwheat noodles. Buckwheat groats can also be used to make porridge and even risotto!
Buckwheat has a very distinctive taste and is often described as “hoppy”.
This bread is high in protein and I find it to be a lot more filling than regular bread!
How to make Fermented Buckwheat Bread
All you need to make this bread is buckwheat groats and water. Yes, you read that right.
There are three steps in this recipe. Soak, blend and bake.
To start the fermentation process, you need to soak the groats in water for 12 hours. Add the groats to a bowl, cover with water with at least 3 cm water above the top of them as they do absorb some of the water and will ‘grow’ a bit. Cover the bowl with a tea towel and leave on the counter.
After the first twelve hours, drain the water from the buckwheat but do not rinse. I place mine in a sieve and leave to drain over the sink for 5 minutes.
Then you need to blend the buckwheat with some fresh water. The recipe on Breadtopia calls for 450 grams of buckwheat with 330 grams of water. My bread tin is on the smaller side, so I use 350 grams of buckwheat and 250 grams of water.
Once blended, pour the batter back into your bowl and cover again but this time leave it for 24 hours. (I promise it’s worth the wait!)
Do not stir (or diSTIRb haha!) the mixture, just let it do it’s thing. After the 24 hours the batter will have risen a bit so make sure your bowl is big enough.
The recipe I found says to pour the batter into a bread tin lined with grease-proof paper, place it in your oven with the lights on (no heat) for 30 minutes to an hour. Then preheat the oven to to 180 degrees Celsius with the loaf in the oven and bake for 80 minutes. I followed these steps the first time (but only baked it for 60 minutes due to my small bread tin).
The second time around I forgot about all of these things and poured the batter into my bread tin and baked right away for 60 minutes. The third time I made it I followed the same steps as the first time and honestly, I don’t think it made any difference!
GREASE YOUR BREAD TIN!
The first time I made this bread it stuck to the paper so badly that I had to cut off the edges!
Since then I grease my grease-proof paper with some olive oil spray and it’s a lot more successful. The paper still stuck in some places, but that’s probably due to my poor greasing skills.
If you like you can add some salt or seeds to the mixture before adding it to your bread tin.
I find this bread is best served toasted, but I have had it just as bread and it is still delicious.
Store in an airtight container in the fridge for around a week, or you can slice it up and freeze it. Do not leave this on your counter after baking as it will go mouldy within three days (I’m not talking from experience I promise!)
This bread goes well with sweet or savoury toppings!
Let me know if you try this bread or comment down below if you have any questions! You can find me on Instagram as @kitseats!
Fermented Buckwheat Bread
- 350 grams Buckwheat Groats
- 250 grams Water + Water for soaking
- Salt and/or Seeds for flavour optional
- Add the buckwheat to large glass bowl and cover with water. Cover the bowl with a tea towel and set aside on the counter for 6 hours.
- Drain the water (but do not rinse) then add to a blender along with 250 grams of fresh water. Blend until a smooth batter forms. Pour into the cleaned bowl, cover with your cloth and leave for 24 hours.
- Add in some salt and seeds and then pour the batter into a bread tin lined with grease-proof paper.* Place in the oven with the lights on for 30 minutes to an hour.
- Preheat the oven to 180°C with the loaf still in the oven and bake for 60 minutes.
- Remove the bread from the tin and peel off the paper (careful, it's hot!).
- Leave the bread to cool for at least 30 minutes before slicing!
- I recommend greasing your grease-proof paper (just in case)
- Store in an airtight container in the refrigerator for up to a week.
- You can slice this bread and freeze it!
- Please read the contents of the post for more information!