Did you know that buckwheat is actually not a grain, but a fruit seed related to rhubarb and sorrel? It's true. And surprisingly enough, despite not being a grain, raw buckwheat groats can be transformed into a delicious bread! In this recipe, groats are combined with agave, sunflower seeds, and a bit of oregano for an herby bread that pairs well with pretty much anything.
Fermented Buckwheat Bread [Vegan, Gluten-Free]
- 2 1/2 cups raw buckwheat groats
- 1 1/4 cups water, plus water for soaking buckwheat
- 2 tablespoons agave nectar
- 1/2-1 teaspoon sea salt
- 2 tablespoons oregano
- 3 handfuls of sunflower seeds
- Soak buckwheat groats for at least 6 hours. Rinse well and let drain for 2-5 minutes.
- Place drained buckwheat groats into blender with 1 1/4 cups of water. Blend on low speed until smooth batter forms.
- Pour the batter into plastic or glass bowl (do not use a metal bowl). Cover the bowl with clean cloth and place into a warm oven, about 85°F.
- Let the batter ferment for 7 hours.
- After 7 hours you’ll see that the batter has risen and small bubbles have formed. If you don’t see that, let it ferment a bit longer.
- Now, add all the other ingredients to this buckwheat bread recipe, gently and briefly stir with a wooden or plastic spoon (do not use a metal spoon). Do not over-mix as the batter will lose its fluffiness.
- Pour the batter into a loaf pan lined with parchment paper. Now, you can put the bread back into the warm oven and let it rise for another few hours or you can bake it immediately for 1 hour at 350°F. If you used parchment paper, remove the bread from pan immediately and place on about 3-4 pieces of folded paper towel, which will absorb the excess moisture. Let the bread cool for an hour before slicing.