Activated Fermented Buckwheat Bread (Gluten Free)
Unless you are allergic or intolerant to buckwheat, this loaf is for you! The perfect alternative to traditional bread, this gluten free bread is made from just 2 ingredients – buckwheat and water). No gluten, no yeast, no kneading – just some patience.
Buckwheat is a great alternative to traditionally eaten grains. It is not classified as a ‘grain’, but instead a ‘pseudograin’, whereby it is in fact a large seed. Buckwheat has a range of nutritional benefits, these include:
Good source of carbohydrates, particularly starch
High in protein (13-15%)
Rich in the amino acid lysine
Rich in polyunsaturated fatty acids, particularly linoleic acid (omega-6)
Contains Vitamins B1, C and E
High bioavailability of zinc, copper and manganese
High in soluble fibre – great for getting the digestive system moving
Low glycemic index
Contains a flavonoid called ‘rutin’ thought to help control blood pressure, as well as possess anti-inflammatory and anti-carcinogenic properties
Contains polyphenols, a micronutrient thought to assist with the prevention of degenerative diseases, including cancer and cardiovascular diseases
This loaf is super easy to digest thanks to the activation and fermentation in the process of soaking the buckwheat groats. These methods also provide the buckwheat with greater nutrient density, meaning the vitamins and minerals are better absorbed by our bodies.
You’ll notice that the finished product will have a bit of a sour taste, this is thanks to the beneficial process of wild-fermentation!
The recipe takes approximately 48 hours to prepare and then 1 hour 15 minutes to cook, so if you’re planning ahead, allow some time! Perfect toasted and topped with some avo and a poached egg!
500grams of buckwheat groats (buckwheat can be found at most supermarkets/health food stores)
To a glass/porcelain bowl, add the groats and 4 cups of filtered water. Cover with a tea towl and allow to soak at room temperature for 12 hours.
Following this soaking time, rinse the groats using a sieve until most of the slimy residue has washed away and add to a blender along with 350grams of filtered water. Blend until combined with some whole groats still visible.
Add this mixture back to the bowl and cover with a tea towl. Allow to sit at room temperature for approximately 36 hours. In colder weather this step has taken 48 hours and in hot weather it would probably take around 24 hours. Keep an eye out for the formation of bubbles and the rising of the mixture. You will also notice a sour smell, this is when you know it is ready!
Add the loaf to a small loaf tin and bake in a 175C oven for 1 hour and 15 minutes.
Allow to cool in the oven, and then slice as desired. Freezes very well!