FERMENTED BUCKWHEAT BREAD

I've been looking for a gluten free alternative to rye bread. I've adapted this recipe, courtesy of Nutriplanet and make it regularly. It has a cake-like texture and is not sour. Good toasted. I've also tried adding seaweed, or hemp instead of the mixed seeds, both good.

INGREDIENTS

• 425g raw buckwheat groats
• 300ml water + water for soaking buckwheat
• ½-1 tsp. sea salt
• 3 handfuls of mixed seeds

METHOD

1. Soak buckwheat groats for at least 6 hours. Rinse well and let drain for thoroughly.
2. Place drained buckwheat groats into blender with 300ml of water. Blend on low speed until smooth-ish batter forms.
3. Pour the batter into plastic or glass bowl (not metal bowl). Cover the bowl with clean cloth and place in a warm place.
4. Let the batter ferment for 7 hours. (Alternatively, you can just leave the groats soaking overnight and then blend, it doesn't seem to make any difference to the final loaf).
5. After 7 hours batter will have risen and small bubbles formed. If you don’t see that, let it ferment a bit longer. Add all the other ingredients to the buckwheat batter, gently and briefly stir with wooden or plastic spoon (do not use metal spoon). Do not over-mix as the batter will lose its fluffiness.
6. Pour the batter into a loaf pan, greased or line with parchment paper. Bake for 1 hour-1 hour 30 minutes at 175°C (350°F). Let the bread be in the oven while it warms up. Count the hour from when the oven has reached the right temperature.
7. Let the bread cool for at least 30 minutes before slicing.