RECIPE
This bread is Gluten Free, Vegan, Naturally fermented and great for Gut health.
- 350g Pure New Zealand Buckwheat groats
- 700mls Water
- 3 tspn Salt
- 1/2-1 cup Flour (buckwheat, green banana, pumpkin)
Method
Mix 350grams of Buckwheat groats with 700mls of water in a bowl or pot. Place a loose lid or plate on top of it and let it stand 24-36 hours at room temperature whilst occasionally stirring it.
The water will go slimy and bubbles/foam will appear as it starts fermenting.
Break up the groats with a stick blender ( or food processor ) add approx 3 teaspoons of Salt.
To create a thicker batter, add 1/2 to 1 cup of buckwheat flour – green banana or pumpkin flour also works well.
Add just enough flour so it becomes a thick batter that is still easy to stir with a spoon.
Leave this 8-12 hrs whilst stirring it once or twice.
Then pour into a greased loaf pan and bake at 200 C for 20 minutes before lowering to 160 C for another hour.
If you don’t eat it all first, this bread is fantastic for freezing!
