Super Easy Gluten Free Bread. High in protein, fiber & nutrients. Yay!
Take a look at the ingredients list on your bread. Seriously, like right now, go take a look. How many ingredients are there? How many do you actually recognize as real food? No wonder I have been so intimidated by even the idea of making my own bread. Even on natural bread options, the list of ingredients is more like a paragraph. Until I came across this recipe! Only 3 ingredients! and one of them is optional!! Can it be true? But how? I was so curious, it seemed so simple I had to give it a try!
This recipe actually uses fermentation rather than yeast and wheat ingredients.
In addition to adding flavor, fermentation also increases the bioavailability of vitamins, minerals, and macronutrients.
Buckwheat is an excellent source of protein and it contains twice as much fiber as wheat bread. Buckwheat is actually not a grain. It’s a fruit seed that belongs to the same category as rhubarb and sorrel, which makes it naturally gluten free. Buckwheat bread is also a great source of vitamins and minerals and an excellent choice for blood sugar management because it doesn’t spike your insulin levels.
Our ancestors used to soak, and ferment their grains for thousands of years until just recently. The way bread is made today is far from what our ancestors would have consumed. This bread is a wonderful compliment to the fitness lifestyle!
I have found several versions of this recipe, all very similar. Only difference I have found is that the seeds are totally optional. I chose just to sprinkle some on top. Feel free to mix up the seeds and nuts to your liking or completely leave them out.
tips: I used filtered water as there are some concerns that chlorine in the water could interfere with the fermentation process. All soaking and rising was done on the kitchen counter not in the fridge.
2 1/2 cups buckwheat groats (raw not toasted) I like Bob’s Red Mill
3 cups of filtered water for soaking the groats
1 1/3 cups filtered water for the batter
1 tsp salt
Optional nuts & seeds:
1/3 cup pumpkin seeds
3 Tbsp of toasted flax seeds
Several handfuls of pumpkin seeds and toasted flax seeds for decorating the top of loaf
Glass bowl or large Pyrex measuring cup
Dish towel, cheese cloth, or paper towel
Loaf pan (I used a 1.5 quart glass loaf pan 8 3/4 x 5 1/4 x 3 inches. A small Pullman pan would work also but with a shorter ~60 minute cooking time)
Soak the buckwheat groats in water for 5-6 hours.
Drain the groats in a colander but do not rinse. The run-off will be gel like.
Blend the groats and new water in a blender or food processor. You may need to do this in two parts if you use a food processor, so as to not have leakage.
Pour into a glass bowl or large measuring Pyrex, and cover with a towel. This will be about 5 cups of batter.
Set aside for approximately 24 hrs at 67-70 F. Fermentation time is significantly shorter at warmer house temps or in the oven with the light on. Batter expansion is roughly from 5 to 6.5 cups. Do not mix the batter until the fermentation is finished or the batter will deflate.
At the end of the fermentation, gently mix in the salt and any seeds you wish to add.
Pour the batter into the parchment paper-lined loaf pan, and sprinkle the seeds or nuts on the top of the loaf.
Let the batter rise for another 30 minutes to an hour in your lit oven.
Preheat the oven to 350 F with pan in the oven.
Bake for approximately 80 minutes (less for a long narrow pan) or until the inside temp is about 200 F.
Remove from the oven and lift the parchment paper out of pan onto a cooling rack. Peel it off and let the loaf cool for at least 30 minutes before slicing.
Store in the freezer with parchment paper between each slice for easy use. Simply pop in toaster to reheat! Enjoy!