Fermented Buckwheat Bread

PREP TIME 20minutes mins COOK TIME 1hour hr TOTAL TIME 1day d 12hours hrs COURSE bread CUISINE British SERVINGS 12 slices CALORIES 101 kcal

EQUIPMENT §

• Glass Bowl
• Blender
• Loaf Tin

INGREDIENTS §

• 350 g Raw Buckwheat Groats
• 250 g Water
• Salt and Seeds optional

INSTRUCTIONS §

1. Add the buckwheat to a large glass bowl and cover with water. Cover the bowl with a tea towel and set it aside on the counter for 12 hours.
2. Drain the water (but do not rinse) then add to a blender along with 250 grams of fresh water. Blend until a smooth batter forms. Pour into the cleaned bowl, cover with your cloth and leave for 24 hours.
3. Fold in some salt and seeds and then pour the batter into a 1lb bread tin lined with grease-proof paper.
4. Preheat the oven to 180°C (160°C fan / 350°F) with the loaf in the oven and bake for 60 minutes. Insert a toothpick to check the doneness - it should come out clean. If there is still sticky dough on the toothpick, bake for a further 5 minutes.
5. Remove the bread from the tin and peel off the paper (careful, it’s hot!) Leave the bread to cool on a wire cooling rack for at least 30 minutes before slicing!

NOTES §

These nutritional values are provided as a guide only and may be different depending on your ingredients and measurements.

• Please see the blog post contents for even more details and some process shots!
• https://nourishingniki.com/wprm_print/818