This recipe was so easy with just a few ingredients too! The buckwheat flavor comes through, but not in an overpowering way. As well, the sweet lite tang of the ferment in this bread is delicious. Plus it has great texture, a lovely bread - perfect for breakfast, lunch or with dinner.
I found the recipe for Fermented Buck Wheat Bread here. On that note, for some reason there is difficulty in my posts maintaining links so I will extend a huge thank you to Melissa Johnson of Bread Topia for this recipe and do a recap here.
2 1/2 cups organic buckwheat groats
3 1/2 cups water
1 1/3 cups water
1 tsp. salt
3 Tblsp. ground flax seed - optional
sun flower seeds for top of bread - or any seed of your choice - optional
In a large glass bowl, combine the buckwheat with 3 1/2 cups water, cover with a clean towel, soaking for 6 hours. Drain well in a colander - the runoff will be gooey but do not rinse.
Add the buckwheat to a food processor with the 1 1/3 cups water and blend until completely smooth. Pour into a large glass bowl, cover with a clean towel, to ferment for 24 hrs.
Line a glass loaf pan with parchment paper. At the 24 hours of time, gently stir in the salt and ground flax seed (if using). Transfer the mix to the lined loaf pan and scatter he sunflower seeds on top (if using). Place in a cold oven with the light on for another 30-60 min. Mine had fermented and raised quite nicely by the 30 min. mark.
Turn on the oven to 350 degrees. When the bell goes off on the stove once it has reached 350 degrees temperature - time to bake will be approximated 80 minutes, or until the internal temperature of the bread is 200 degrees.
Once baked, remove from the oven, lift the bread out with the parchment paper, placing onto a wire rack. Gently remove the parchment paper - allow to cool.
This lovely bread is one I will be making again and again. Just a few ingredients, some time, and deliciousness awaits. 🙂