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Easy Buckwheat Bread

Name: Easy Buckwheat Bread
Yield: 4 servings
Cuisine: Plant-Based
Ingredients: 375 g raw buckwheat kernels; 237 ml water; 1 tsp salt; 90 g sunflower seeds; 1 tsp caraway seeds, whole (optional); 90 g sunflower seeds; 90 g flaxseed; 90 g pumpkin seeds

The comment I get for this recipe most often is Game-Changer. This recipe changes the game when it comes to gluten-free, easy, and healthy bread recipes. The fermentation of the bread allows it to get fluffy and promotes gut health at the same time.

Serves

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Ingredients

Serves4

For the bread

375 g raw buckwheat kernels
237 ml water
1 tsp salt
90 g sunflower seeds
1 tsp caraway seeds, whole (optional)

For the toppings (optional)

90 g sunflower seeds
90 g flaxseed
90 g pumpkin seeds

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Instructions

Soak the buckwheat kernels with the 4-5 cups of water for 6 hours. Store in an closed container while soaking.
Wash and rinse the soaked buckwheat kernels and blend with 1 cup of water in a food processor or high-speed blender until smooth. Transfer the mixture into a container and cover with a clean kitchen towel. Don't close airtight. Ferment the buckwheat by room temperature for at least 12 hours.
After 12 h add the spices and seeds to the fermented buckwheat and fold in gently. Fill in a baking dish with parchment paper. Decorate with seeds on the top and bake for 1h 15 minutes by 180 degree celsius (356 Fahrenheit).