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1-Ingredient Buckwheat Bread (Healthy and GF) #plantbasedrecipes

Byamazingfoodstv


This recipe is an absolute game-changer! This loaf is so delicious, and you can really taste the fermentation. It reminds me of a special bread my mum used to order from the bakery in France growing up. It’s a dense whole-grain loaf and is super nourishing.

Despite its name containing the word “wheat”, buckwheat is actually gluten-free and makes for delicious bread.

Good quality nourishing gluten-free loaves are so expensive here (like $15+), so I’m so happy this one comes under $3.5, and that’s with using organic hulled buckwheat.

Although the fermentation process takes a bit of time, this recipe is very hands-off and only requires about 5 minutes of actual work. And if you follow the instructions, this recipe is impossible to get wrong.

It’s currently pretty cold in Sydney, and you might be able to let the dough rest for less than 24 hours if it’s warmer in your part of the world, but I won’t be able to test this theory for another few months 🙂

The bread keeps in a sealed container for 4 to 5 days. If you know you won’t eat it all during this time, cut it into slices and keep it in the freezer for a month. This way, you can toast a slice whenever you feel like delicious bread.

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20 Comments

  1. Thanks for watching! Here’s the recipe:
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    15 Slices

    Ingredients:

    – 500g hulled buckwheat kernels
    – 200ml water
    – 1/4 tsp salt
    – 2 tsp poppy and sesame seeds (optional)

    Instructions:

    1. Rinse the buckwheat thoroughly.
    2. Transfer to a large bowl. Cover in cold water. Cover with a cloth and let it soak overnight.
    3. Drain (do not rinse) and transfer to a blender with 200ml water and salt. Blend, starting at low speed and slowly increasing.
    4. Transfer back to the bowl. Allow to sit covered at room temperature for 24 hours.
    5. Preheat the oven to 350F (180C).
    6. Add baking paper to a loaf pan, and transfer the dough. Sprinkle with seeds if using.
    7. Bake for 90 minutes. Allow to cool down, then slice and enjoy!

    You can find all of our recipes at plantbaes.com/blog

  7. Set mine to soak overnight yesterday and this morning I baked it. Mine didn’t look brown but it was baked through. As far as taste, it is an acquired taste, to me not like sourdough. I ate mine with vegan butter. Got 14 slices out of one loaf, about 1” to 1.5” thick cut slices. I did leave mine to ferment for more than 24 hours though, around 31 hrs. Will give this recipe a second chance but with a few changes: I’ve seen other people share their way of making it and so I think if I do come around to trying it again, I will rinse the buckwheat and add baking soda and monk fruit sweetener.

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