Gluten free Fermented Buckwheat BreadI tried to make this bread a couple of months ago, but it didn’t turn out well at all. I don’t know what happened, but I saw a friend of mine on FB bake this bread all the time with great success, so I just had to get it right! And so I did. It was delicious and even if it was a bit time consuming, it was very easy to make. And it’s so healthy! Your gut will love you for eating this bread. It’s also gluten free and consists of only 3 ingredients.
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Here’s the recipe! I found it on one of my favorite Norwegian blogs. It could be fun to experiment with different flavors, for instanse nuts, raisins, cinnamon, seeds etc.
Ingredients for 1 large loaf of bread:
- 3,2 cups whole buckwheat (not toasted)
- 1 tsp salt
- 150 ml water
This is how you do it:
- Rinse the buckwheat in lots of cold water. Put it in a BIG bowl and cover with water. Remember the buckwheat will double in size during the soaking, so the water should be quite a bit over the buckwheat. Let it sit on the kitchen countertop for 8-12 hours, or longer. It’s a bit slimy, that’s just about right. Pour the buckwheat into a colander and rinse well. Drain it.
- Put the buckwheat, salt and 150 ml water in a food processor with an s-knife. If the batter is too big for the machine, split it in to rounds. Make it into a smooth batter, it should be like a very thick waffle batter.
- Put the batter into a large bowl and cover it. Let it stand for 24 hours or longer.
- After 24 hours the bread is ready for baking. Find a large loaf pan and brush it with some oil or butter. To be extra sure that the bread comes out in one whole piece, cover the sides of the pan with parchment paper.
- Set the oven to 250 C (480 F) and set the pan in the oven. When the oven is ready, take out the pan and pour the batter into it. Smooth the top. Reduce the oven to 170 C (330 F) and bake the bread for one hour, maybe a little longer according to your oven.
- Take out the bread and let it sit in the pan for 10-15 minutes. Then lift it carefully out of the pan (it really helps to have parchment paper sticking out here, so you can lift it out by holding the paper). If the bread stays too long in the pan, it will get too wet underneath. Let the bread cool on a cooling rack. Serve with vegan butter and the fillings of your choice. Kids love this bread!
Fermentert bokhvetebrød med økologisk peanøttsmør
Hi there. A bit confused. How much is 3,2 cups of flour? Is that 3.25 cups? Wish to try this recipe. Thank you for your time.
Hi Jeanne
The measurements are converted from European measurements. In my Norwegian recipe it says to add 8 deciliters (800 ml) flour. Converted into cups that would be a little over 3 cups, my online calculator says 3.2 (three point two) cups. 🙂 Hope that helps, and good luck with your bread baking. 🙂
Cathrine
I just found an online converter:
http://convert-to.com/conversion-of-ingredients-from-cooking-recipes
800 ml of buckwheat flour equals to 406 g of buckwheat flour.
http://convert-to.com/515/buckwheat-flour-amounts-converter.html
Great recipe!
Cheers,
Jolanta
Sorry for the confusion, correction:
Online converter:
http://convert-to.com/conversion-of-ingredients-from-cooking-recipes
Dry buckwheat groats amount converter:
http://convert-to.com/514/buckwheat-groats-amounts-converter.html
800 ml of buckwheat groats equals to 575 g of buckwheat groats
Great Recipe!
Cheers!
jolanta
Hi Jolanta
Niiice, thank you so much for the info. I’m going to edit the recipe with new pictures and info as soon as I bake this again (soon!), then I will add your info so it’s easier for my readers. Thanks so much. 🙂
Cathrine
So there is no leavener in this bread? It looks like it has air holes. How does that work?
Hi Natascha
It’s magic! No, I’m not really sure, but the dough sits “fermenting” on the counter for 24 hours before baking, I guess it does its thing then. 🙂
Now I’m going to try out sourdough bread, never tried it before, so I’m excited! If you want an easier and faster glutenfree bread, try out the newest bread recipe on the blog – “super easy and healthy glutenfree bread”. Hope you like it. 🙂
Can I use Buckwheat flour instead of the goats? If so, how much would I use? Thanks!
Hi Debi
I’m sorry, I wish I could give you a good answer here, but I really don’t know. I have never tried myself. Maybe you could post the link in a vegan group on FB or Instagram and ask there? I’m sure someone would know. Hope you find the answer you are looking for. Have a wonderful day. <3
Cathrine
Hi,
I was wondering how many grams of buckwheat would 3,2 cups be?
the recipe sounds great btw:)
Thanks
Hi Slavena
I haven’t got any buckwheat at home right now so I can check, but I tried to find some info online and this page says 1 cup of buckwheat equals 142 grams. So 454,4 grams then. I would use 450, that would work fine. 🙂 Hope you enjoy the recipe! Have a wonderful Monday. 🙂
Cathrine
hi
How do you store this bread? Have you tried freezing it?
Hi Heidi
I freeze almost everything I bake since I always make large portions or if I’m the only one eating it. This bread is perfect for freezing. I slice it all up, put in in a plastic bag and freeze it. Then I thaw as many slices as I need, or throw them directly from the freezer into the toaster. 🙂
Cathrine