Bread, Buckwheat Fermented

Fermented Gluten-Free Buckwheat Bread Video

I’d been thinking of making a tutorial video of my fermented gluten-free buckwheat bread for some time. However, only now did I finally manage to film, edit and upload it for you to enjoy.

This buckwheat bread is undoubtedly my favourite bread of all times. That is both in terms of the taste/texture as well as the recipe. The reason is that my fermented gluten-free buckwheat bread is vegan, oil-free, sugar-free, yeast-free, dairy-free, Candida diet friendly and a no-knead recipe. The making takes a bit of time, but it’s mostly inactive. you can mind your own business while the buckwheat groats are soaking, the batter is fermenting or the bread is baking and cooling. The best part is that the recipe is actually easy to make. It’s quite impossible to fail if you follow the recipe and don’t use metal bowl for fermenting and/or metal spoon for mixing already fermented batter. I especially like the no-knead part of this recipe as I have never enjoyed kneading a dough ball for 10 minutes at a stretch.

Furthermore, the recipe is totally worth the effort! Imagine taking the fresh bread out of the oven and cutting into it after it has cooled down. It’s heaven! Spread a little bit of tahini or any other nut or seed butter onto your fermented gluten-free buckwheat bread slice. For crunchiness, add some fresh cucumber and/or tomatoes, sprinkle with black pepper and you are ready to enter the gastronomic heaven.

Should you be interested in reading a bit about buckwheat and getting the recipe in writing, go to my Fermented Buckwheat Bread recipe blog post. I wrote it some years ago when I first started to make this delicious bread. After all,Β it’s easier to follow the quantities from a written recipe rather then watching a video when you actually start making the bread.

Enjoy the tutorial video!

2 Comments

  1. Claire Drummond

    Hi Nele I am really looking forward to trying your buckwheat bread recipe, I have a couple of questions if you don’t mind.
    I am going to use pre-fermented, sprouted buckwheat groats, so Q1 can I reduce the soaking time from 7 hours to say 1 hour? I expect I need to experiment with this, but it would good to have your view.
    Q2 Steps 3 &4 do you leave the oven on at 35 degrees C for 7 hours or merely warm it to 35C, put the batter in and leave it with oven turned off?
    thanks so much I am also looking forward to trying your other recipes best wishes Claire, London

    • Nele Liivlaid

      Hi Claire!

      I have no experience with pre-fermented buckwheat sprouts. However, I’d wait until the batter turns bubbly (when you see small bubbles in it) and is risen a bit. It has to be kind of fluffy when you mix it (see the video).
      I leave the oven on 35-40 degrees for the whole 7 hours, i.e. I do not turn it off.

      Do let me know how it turned out! All the best!

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