Buckwheat and Quinoa Bread - Fermented | Gluten-Free | Yeast-Free
The easiest and possibly the healthiest bread in the world!
If you’re not ready for fermented starters, cultures & complicated measurements you may be interested in this recipe!! It’s made from soaked buckwheat, quinoa and flax seeds - this gluten-free combination creates a tasty bread rich in minerals, proteins, dietary fiber, B vitamins, and antioxidants.
First, rinse buckwheat, quinoa and flax seeds in a colander under cold running water.
Put all rinsed ingredients into a large glass jar or bowl, add sea salt and purified water - the water should just cover the mixture.
Place a cheesecloth or a plate on top of the jar/bowl and let it sit at room temperature for 24-48 hours. (refer to video for details)
Next transfer the soaked mixture (do not drain) into a high-speed blender, add remaining 1 tsp sea salt, any preferred spices (caraway, fennel or cumin) and blend for at least 1-2 minutes or until there are no more visible pieces of buckwheat and it resembles pancake batter-like consistency.
Pour the batter into a glass or silicone loaf pan lined with parchment paper, and if desired sprinkle the top of the loaf with sesame seeds.
Place the bread into warm (not hot!) oven and let it rise for another 7 hours or overnight. No need to preheat the oven - simply put a large glass filled with hot water inside the oven.
Preheat oven to 410 degrees and bake for 1 hour.
Remove from oven and if you used parchment paper, you can remove the bread from pan immediately and place it on a cooling rack. Allow the bread to cool for at least 1 hour before slicing (the longer the better).
This bread tastes best when fresh. To maintain it's freshness keep it at room temperature, covered with a tea towel. Alternatively, you can slice it and store it in a glass container in the fridge.As with all fermenting, it's best to avoid metal dishes or utensils while working with the dough. I like to use a large glass bowl and a wooden spoon and bake the bread in a glass loaf pan.