With just buckwheat, water and salt, this naturally gluten-free loaf is deeply nourishing and wonderfully tangy. A slow overnight ferment gives it a soft, springy crumb and a rustic crust, while a sprinkle of seeds adds crunch to every slice.
Ingredients
- 400 g (2 cups) green (unroasted) buckwheat groats
- 250 ml (1 cup) water, plus more for soaking
- 1/2 tsp salt
- Pumpkin seeds, sunflower seeds or sesame for topping
Instructions
- Cover the buckwheat with water and soak 12 hours. Drain, rinse well, then add 250 ml fresh water and the salt; blend until smooth. Cover with a towel and ferment 12 more hours.
- Transfer to a loaf pan, sprinkle with seeds and bake at 180°C (350°F) for about 1.5 hours. Cool completely wrapped in a towel before slicing. Store in a sealed bag.
Tips
- Use green, unroasted buckwheat groats, not toasted kasha, for the right ferment and flavor.
- Keep the fermenting batter in a warm spot and look for small bubbles and a pleasantly tangy smell before baking.
- Cool the loaf completely before slicing, or the crumb will be gummy; a serrated knife works best.
Nutrition: per 100 g: 231 kcal, protein 6 g, fat 7 g, carbs 36 g
For more wholesome homemade baking, try our Whole Wheat Bread with Seeds and Homemade Lavash. For buckwheat baking tips, visit Allrecipes.