Homemade Fermented Buckwheat Bread (Gluten-Free, 1 Ingredient)
This homemade fermented buckwheat bread is a gluten-free marvel made with just one ingredient—buckwheat. Fermentation makes it light, flavorful, and more nutritious.
Why Buckwheat?
- Complete Protein: Contains all nine essential amino acids.
- Rich in Antioxidants: Helps fight inflammation.
- High in Fiber: Aids digestion and keeps you full.
- Mineral-Rich: Provides magnesium, iron, and zinc.
Ingredients:
- 1 cup buckwheat groats (not flour)
Instructions:
- Prepare the Buckwheat:
- Rinse buckwheat groats thoroughly.
- Soak in water for 12-24 hours, changing the water a couple of times.
- Blend the Buckwheat:
- Drain the soaked buckwheat and blend with a small amount of water until smooth (similar to thick pancake batter).
- Fermentation:
- Transfer the mixture to a clean bowl.
- Cover with a cheesecloth or breathable towel and let it sit in a warm place for 12-24 hours. The dough will bubble and develop a sour smell as it ferments.
- Preheat Oven:
- Preheat your oven to 350°F (175°C).
- Optionally, preheat a Dutch oven or heavy pot inside the oven for a steamy environment.
- Shape the Dough:
- After fermentation, stir the dough. If it’s too runny, add a little buckwheat flour to thicken it.
- Shape it into a round or oval loaf on parchment paper.
- Bake the Bread:
- Place the dough into the preheated pot (with parchment paper).
- Cover and bake for 40-50 minutes, removing the lid halfway through to allow it to brown.
- The bread should sound hollow when tapped on the bottom.
- Cool Before Slicing:
- Let the bread cool completely before slicing.
Tips:
- Fermentation: Let it ferment longer (up to 48 hours) for a stronger sourdough flavor.
- Flavor Variations: Add herbs like rosemary or spices for extra flavor.
- Storage: Keep in an airtight container or freeze for later use.
Enjoy this nutritious, simple, and naturally leavened gluten-free bread made from just buckwheat!