Bakery

Fermented buckwheat bread

Name: Fermented buckwheat bread
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 12
Ingredients: 500 g Buckwheat; 2 spoons Apple cider vinegar; 2 spoons Seeds

A simple fermented bread made only from buckwheat, without flour or yeast. Thanks to natural fermentation, it is more digestible and supports the intestinal microbiome.

Prep: 15 min
Cook: 60 min
Total: 75 min
Servings: 12
Difficulty: medium

Allergen-freeVeganTravel friendly

Contains allergens: none of the tracked allergens

May contain: Seeds

Free from (by ingredients): dairy, egg, wheat, soy, nuts, peanuts, fish

Ingredients

for 12 servings

500 g Buckwheat
2 spoons Apple cider vinegar
2 spoons Seeds – optional

Method

Cover the buckwheat with water, add a tablespoon of apple cider vinegar and let it soak for at least 7 hours, ideally overnight.
Then drain the buckwheat, rinse thoroughly and let it drain.
Add a cup of water and salt to the buckwheat and blend into a smooth, thick mixture.
Depending on your taste, you can add seeds and stir briefly or leave them completely seedless.
Transfer the mixture to a container, cover, and let ferment at room temperature for approximately 24 hours.
After fermentation, pour the dough into a bread pan lined with baking paper.
Bake in a preheated oven at 210°C for approximately 50–60 minutes, until the surface is golden.
After baking, let the bread cool completely, then slice and use as regular bread.