Buckwheat bread

Buckwheat acts like a grain but is actually a seed from the rhubarb family. It is gluten-free, provides B vitamins, magnesium, choline and is a complete protein.

 

Buckwheat Bread
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Cook Time
40 min
Cook Time
40 min
Ingredients
  1. 400g hulled whole raw buckwheat
  2. Filtered water for soaking buckwheat
  3. ½ teaspoon salt
  4. 1 teaspoon finely chopped thyme (optional)
  5. 1 teaspoon honey (optional)
INSTRUCTIONS
  1. Pour 400g of raw buckwheat into a large bowl and cover with filtered water. The buckwheat will absorb the water over time so make sure there is an inch of water above the buckwheat to allow for this. You can always add more water if needed.
  2. Leave overnight to soak or for approx 10/12 hours.
  3. Take 2 small loaf tins and grease or line with baking paper.
  4. Drain the buckwheat but do not rinse it through. There will be a light pink gloopy coating on the buckwheat that helps to bind your bread.
  5. Blend half of the buckwheat and the salt in a blender until very smooth. You can add a small amount of water here to help it blend.
  6. Take the rest of the buckwheat and add it to the smooth mixture while still in the blender. Stir to combine with the smooth mixture. Pulse 2 or 3 times.
  7. Pour the mixture into your loaf tins splitting evenly.
  8. Cover the tins with whatever you have, such as a bowl or cloth, and leave in a warm place for approx 12 hours. This will allow the bread to slightly rise and gently ferment. If the loaf begins to rise more than 1 inch it is ready to bake before the 12 hours is up. This part is an important step and the bread should be kept warm such as near a radiator or in a sunny window in the summer.
  9. Preheat oven to 220C/425F or gas mark 7. Place in the middle of the oven to bake for 35-45 minutes until firm and slightly golden on top.
  10. Wait to cool then turn out, wrap in a cloth or parchment and store at room temperature.
Notes
  1. A perfect replacement for standard bread and it is wonderful toasted, topped with nut butter with a cuppa in the morning or for a snack.
  2. Thank you for the recipe from Daphne Lambert of Green Cuisine Trust.
Nutritious Roots http://www.nutritiousroots.com/
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September 19, 2017 6:35 pm Published by Leave your thoughts

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