BUCKWHEAT GROATS BREAD| FERMENTED
Bread fans, this loaf is so satisfying, has a lighter texture than my nutty, seedy bread, and it touts all the benefits of being gluten-free, vegan, high protein, high fiber and, it's fermented!
For so many years, I passed on eating bread to avoid flour and yeast as well as the additives many breads have. The nutty, seedy loaf creation was my saving grace and now this fermented buckwheat bread is a welcome addition to my collection.
It 's truly nourishing and this is my way to eat: delicious tasting food, easy and affordable to make, and perfectly aligned with my health and well-being goals.
Please give it a taste run yourself and let me know what you think. I've only made it twice as of October 29th so there could be some revisions. I welcome your feedback.
INGREDIENTS:
3 cups buckwheat groats, soaked 5-7 hours (I choose to use organic)
1 tsp sea salt
2 tbsp psyllium seeds (the husk, not the powder)
Optional: ¼ cup chopped nuts, seeds, dried fruits of your choice as well as 1-2 tbsp olive oil
INSTRUCTIONS:
TERI’S TIPS:
The recipe was inspired by https://www.forksoverknives.com/recipes/vegan-baked-stuffed/buckwheat-bread-recipe-1-ingredient/
Bread fans, this loaf is so satisfying, has a lighter texture than my nutty, seedy bread, and it touts all the benefits of being gluten-free, vegan, high protein, high fiber and, it's fermented!
For so many years, I passed on eating bread to avoid flour and yeast as well as the additives many breads have. The nutty, seedy loaf creation was my saving grace and now this fermented buckwheat bread is a welcome addition to my collection.
It 's truly nourishing and this is my way to eat: delicious tasting food, easy and affordable to make, and perfectly aligned with my health and well-being goals.
Please give it a taste run yourself and let me know what you think. I've only made it twice as of October 29th so there could be some revisions. I welcome your feedback.
- Bread: savory or sweet
- Vegan, whole-food, gluten-free with options
- Prep and Bake time: 10 minutes prep, 5-7 hours soaking time, 6-12 hours to ferment, 75-85 mins baking time
- Yield - 1 standard loaf
INGREDIENTS:
3 cups buckwheat groats, soaked 5-7 hours (I choose to use organic)
1 tsp sea salt
2 tbsp psyllium seeds (the husk, not the powder)
Optional: ¼ cup chopped nuts, seeds, dried fruits of your choice as well as 1-2 tbsp olive oil
INSTRUCTIONS:
- Rinse groats well, under cold water, removing any black husks or other debris.
- Place groats in a large glass or ceramic mixing bowl and cover with water, ensuring they are covered with at least 1 inch of water. Let soak for 5 to 7 hours. The groats will swell and take on a gummy, gelatinous quality.
- Once soaking time is done, drain really well in a wire mesh sieve. You don’t need to rinse!
- Transfer groats to a high-speed blender and add 1½ cups filtered water with the sea salt. Cover and blend until you have a smooth, pancake batter like consistency.
- Transfer the blended groats back to the soaking bowl, cover with a clean kitchen towel and place somewhere quite warm for 6-12 hours, or until the batter has increased in size by about a third. Time varies depending on the temperature of the room. I like to enhance fermentation in the oven with the light on. In 6 or 7 hours, it’s ready to go.
- Stir in the psyllium seeds, nuts/seed/dried fruit pieces, if using.
- Line an 8x4-inch loaf pan with parchment paper, using enough paper so that there’s 1–2 inches of overhang on the sides of the pan. Now pour the mix into the pan. If you like, top with nuts, seeds or sea salt.
- With the oven preheated to 350F, place the pan in the oven on the center shelf and bake for 75 to 85 minutes, or until sturdy with a crusty top.
- Once done, transfer the pan to a wire cooling rack and let it stand for 10 minutes or so before grabbing the edges of the parchment paper to lift out the loaf. Continue to cool on a wire rack another 30 minutes before slicing for best results. If you just can't wait, be sure to use a serrated, sharp knife.
- For storage, wrap loaf in parchment paper or a clean dish towel and place in a Ziploc bag or airtight container in the refrigerator up to 5 days or in the freezer up to 2 months.
TERI’S TIPS:
- I like to slice the bread and store in the freezer accessing when I want and toasting for sweet or savory creations. Toasting is best in my view.
- For a gourmet loaf, add chopped olives, sundried tomatoes, herbs and spices... It is SO good!
- Slicing the loaf super thinly, laying out on a baking tray in a single layer and re-baking at 325F for about 20-30 minutes makes for great, gluten-free, crispy crackers. Be sure to store in an air-tight container to retain the crispness.
The recipe was inspired by https://www.forksoverknives.com/recipes/vegan-baked-stuffed/buckwheat-bread-recipe-1-ingredient/