Fermented Buckwheat Loaf
Recipe adapted from phickle.com, by Sandor Katz
This is a very easy to make, simple yet rich, wholesome loaf with a dense crumb due to being naturally free from gluten, it is great toasted with any topping you desire.
- 3 cups buckwheat groats
- 1 teaspoon salt
- 1 cup water
- olive oil to grease tin
- optional -1/2 cup seeds - pumpkin, sunflower, sesame, chia etc.
Place buckwheat in a bowl and cover with cold water and leave to soak overnight.
The next morning, fully drain buckwheat in a sieve – do not rinse buckwheat – tip buckwheat back into bowl and add salt and 1 cup of water. Blend with a hand blender (or use a food processor) until buckwheat is blended and there are no more whole groats – about 1 minute. The mixture will be like a thick pancake batter.
Cover and leave on bench at room temperature to ferment overnight.
The next morning, add seeds (optional) and tip batter into a greased 800gm tin (you can use whatever tin you have, if larger tin batter will not rise as high in the next step) and leave to rise. This could take up to 10 hours, or a lot less depending on the room temperature and how well along the fermentation process your batter is.
When batter has risen in tins about 1/2 inch, bake in a 170 degree preheated oven for 1 hour 10 minutes.
Cool on a rack and slice when cool. Keep your loaf stored airtight in the fridge, will keep up to 10 days.