Fermented Buckwheat Bread by @le.renard.et.les.raisins

1h35

10 servings

🌾

500 g

Light buckwheat

💧

200 ml

Water

🧂

3.8 ml

Salt

🫒

5 ml

Olive oil

🌱

10 g

Mixed seeds

  1. Place
    • Light buckwheat groats
    • Water

    Place the light buckwheat groats in the mixing bowl and cover them generously with water.

  2. Soak
    • Light buckwheat groats
    • Water

    Soak the buckwheat groats overnight or throughout the day.

  3. Drain
    • Light buckwheat groats

    Drain the soaked buckwheat groats in the colander and do not rinse them.

  4. Add
    • Light buckwheat groats
    • Water

    Add the drained buckwheat groats to the blender and pour in 200 ml water.

  5. Add
    • Salt

    Add 3/4 teaspoon salt and blend until completely smooth.

  6. Transfer

    Transfer the batter to the clean glass jar and rest the lid on top without sealing it.

  7. Step

    Ferment the batter overnight at room temperature and keep it warm if the room is below 18°C.

  8. Line

    Line the loaf pan with parchment paper and preheat the oven to 180°C.

  9. Pour

    Pour the fermented batter into the lined loaf pan and level the surface.

  10. Sprinkle
    • Mixed seeds
    • Olive oil

    Sprinkle mixed seeds over the batter and drizzle with olive oil.

  11. Bake

    Bake the loaf at 180°C for 75 minutes and remove it from the oven.

  12. Cool

    Cool the bread completely and slice before serving.

Fermented Buckwheat Bread by @le.renard.et.les.raisins

1h35

10 servings

🌾

500 g

Light buckwheat

💧

200 ml

Water

🧂

3.8 ml

Salt

🫒

5 ml

Olive oil

🌱

10 g

Mixed seeds

Preparation Steps

  1. Step 1/12

    Place the light buckwheat groats in the mixing bowl and cover them generously with water.

    Light buckwheat groats
    💧Water
    🥣Mixing bowl

  2. Step 2/12

    Soak the buckwheat groats overnight or throughout the day.

    Light buckwheat groats
    💧Water
    🥣Mixing bowl

  3. Step 3/12

    Drain the soaked buckwheat groats in the colander and do not rinse them.

    Light buckwheat groats
    🧺Colander

  4. Step 4/12

    Add the drained buckwheat groats to the blender and pour in 200 ml water.

    Light buckwheat groats
    💧Water
    🥛Measuring jug

  5. Step 5/12

    Add 3/4 teaspoon salt and blend until completely smooth.

    🧂Salt
    🥄Measuring spoons

  6. Step 6/12

    Transfer the batter to the clean glass jar and rest the lid on top without sealing it.

    🫙Glass jar

  7. Step 7/12

    Ferment the batter overnight at room temperature and keep it warm if the room is below 18°C.

    🫙Glass jar
    🧻Clean kitchen towel

  8. Step 8/12

    Line the loaf pan with parchment paper and preheat the oven to 180°C.

    🍳Loaf pan
    📜Parchment paper

  9. Step 9/12

    Pour the fermented batter into the lined loaf pan and level the surface.

    🍳Loaf pan
    🫙Glass jar

  10. Step 10/12

    Sprinkle mixed seeds over the batter and drizzle with olive oil.

    🌱Mixed seeds
    🫒Olive oil
    🍳Loaf pan
    🥄Measuring spoons

  11. Step 11/12

    Bake the loaf at 180°C for 75 minutes and remove it from the oven.

    🍳Loaf pan

  12. Step 12/12

    Cool the bread completely and slice before serving.

    🍳Loaf pan

Composition

Ingredients

Types

Liquids, Seasonings, Oils, Seeds

Ingredients

Light buckwheat, Water, Salt, Olive oil, Mixed seeds

Notes

Light buckwheat (not kasha / roasted buckwheat), Salt (3/4 teaspoon), Olive oil (optional, drizzled on top), Mixed seeds (optional, for topping)

Allergens

Sesame

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free, Yeast-free, Sugar-free

Calories

145 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 30g, Dietary fiber: 4g, Fat: 1g

Nutritional Information

Minerals

Magnesium: 38mg, Manganese: 0.6mg, Sodium: 150mg

Vitamins

Thiamin: 0.08mg, Niacin: 1.1mg, Vitamin B6: 0.08mg

Preparation

Time Information

Preparation

20 minutes

Cooking

1 hour 15 minutes

Overall

1 hour 35 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

Mixing bowl, Colander, Glass jar, Loaf pan, Parchment paper, Clean kitchen towel, Measuring jug, Measuring spoons

Appliances

Blender, Oven

Type

Type

Type Of Dish

Bread, Snack, Side Dish, Breakfast

Occasions

Breakfast, Brunch, Snack

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

French, European

Geographic

France, Europe

Various

Aspect

Texture

Moist, Soft, Dense, Crusty

Flavors

Nutty, Tangy, Earthy, Salty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store completely cooled bread in an airtight container or bread bag.,Keep in a cool, dry place.), fridge : 5 days (Store sliced bread in an airtight container.,Toast or warm slices before serving if desired.), freezer : 90 days (Freeze fully cooled slices in an airtight freezer bag.,Separate slices with parchment paper for easy removal.)