Description
A simple yet delicious gluten-free buckwheat bread that is nutty, chewy, and perfect for toasting or sandwiches.
Ingredients
Scale
- 300 g raw whole buckwheat groats
- Water (for soaking and blending)
Instructions
- Soak the buckwheat groats in ample water for 6-8 hours or overnight.
- Drain and rinse the soaked groats under cold water.
- Blend the soaked groats with a small amount of water until smooth.
- Prepare your loaf pan by lining it with parchment paper.
- Pour the batter into the loaf pan and smooth the top.
- Cover the pan with a kitchen towel and let it ferment at room temperature for 12-24 hours.
- Preheat your oven to 180°C (350°F).
- Bake the bread for 30-40 minutes until golden brown.
- Cool the bread in the pan for a few minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
Store in parchment paper and a zip-top bag. Keeps well for up to a week in the fridge or longer in the freezer.
- Prep Time: 480 minutes
- Cook Time: 40 minutes
- Category: Baking
- Method: Baking
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 0g
- Sodium: 0mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: buckwheat bread, gluten-free bread, healthy bread