Gluten free Fermented Buckwheat Bread

Gluten free Fermented Buckwheat Bread
Gluten free Fermented Buckwheat Bread

I tried to make this bread a couple of months ago, but it didn’t turn out well at all. I don’t know what happened, but I saw a friend of mine on FB bake this bread all the time with great success, so I just had to get it right! And so I did. It was delicious and even if it was a bit time consuming, it was very easy to make. And it’s so healthy! Your gut will love you for eating this bread. It’s also gluten free and consists of only 3 ingredients.

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Here’s the recipe! I found it on one of my favorite Norwegian blogs. It could be fun to experiment with different flavors, for instanse nuts, raisins, cinnamon, seeds etc.

Fermentert bokhvetebrød

Ingredients for 1 large loaf of bread:

  • 3,2 cups whole buckwheat (not toasted)
  • 1 tsp salt
  • 150 ml water

This is how you do it:

  1. Rinse the buckwheat in lots of cold water. Put it in a BIG bowl and cover with water. Remember the buckwheat will double in size during the soaking, so the water should be quite a bit over the buckwheat. Let it sit on the kitchen countertop for 8-12 hours, or longer. It’s a bit slimy, that’s just about right. Pour the buckwheat into a colander and rinse well. Drain it.
  2. Put the buckwheat, salt and 150 ml water in a food processor with an s-knife. If the batter is too big for the machine, split it in to rounds. Make it into a smooth batter, it should be like a very thick waffle batter.
  3. Put the batter into a large bowl and cover it. Let it stand for 24 hours or longer.
  4. After 24 hours the bread is ready for baking. Find a large loaf pan and brush it with some oil or butter. To be extra sure that the bread comes out in one whole piece, cover the sides of the pan with parchment paper.
  5. Set the oven to 250 C (480 F) and set the pan in the oven. When the oven is ready, take out the pan and pour the batter into it. Smooth the top. Reduce the oven to 170 C (330 F) and bake the bread for one hour, maybe a little longer according to your oven.
  6. Take out the bread and let it sit in the pan for 10-15 minutes. Then lift it carefully out of the pan (it really helps to have parchment paper sticking out here, so you can lift it out by holding the paper). If the bread stays too long in the pan, it will get too wet underneath. Let the bread cool on a cooling rack. Serve with vegan butter and the fillings of your choice. Kids love this bread!

Fermentert bokhvetebrød

Fermented buckwheat bread
Fermentert bokhvetebrød med økologisk peanøttsmør

7 Comments

  1. Jeanne Glass

    Hi there. A bit confused. How much is 3,2 cups of flour? Is that 3.25 cups? Wish to try this recipe. Thank you for your time.

    • Hi Jeanne

      The measurements are converted from European measurements. In my Norwegian recipe it says to add 8 deciliters (800 ml) flour. Converted into cups that would be a little over 3 cups, my online calculator says 3.2 (three point two) cups. 🙂 Hope that helps, and good luck with your bread baking. 🙂

      Cathrine

  2. Jolanta Zalewska

    I just found an online converter:
    http://convert-to.com/conversion-of-ingredients-from-cooking-recipes

    800 ml of buckwheat flour equals to 406 g of buckwheat flour.
    http://convert-to.com/515/buckwheat-flour-amounts-converter.html

    Great recipe!
    Cheers,
    Jolanta

  3. So there is no leavener in this bread? It looks like it has air holes. How does that work?

    • Hi Natascha

      It’s magic! No, I’m not really sure, but the dough sits “fermenting” on the counter for 24 hours before baking, I guess it does its thing then. 🙂
      Now I’m going to try out sourdough bread, never tried it before, so I’m excited! If you want an easier and faster glutenfree bread, try out the newest bread recipe on the blog – “super easy and healthy glutenfree bread”. Hope you like it. 🙂

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