Fermented Buckwheat Bread - Totally Worth The Wait!

There are so many gluten-free bread recipes being shared these days, but have you tried making a loaf from buckwheat? I hadn't until recently, and this has now become one of my favourite bread recipes. Eve, who helped create the Old Fashioned Floor Polish recipe I've shared previously, suggested I give it a try and guided me through the process.

It does take a little time because the buckwheat needs to soak and then the batter needs to ferment, but it's totally worth the wait. Once everything is prepared, there's very little hands-on work involved, you just need to give the buckwheat a little time to do its thing! 

One thing I particularly like about this recipe is how simple the ingredients are. There are no fancy flours or long lists of ingredients - just buckwheat groats, water, salt and seeds. The fermentation process helps create the lovely rise and texture, turning a very simple mixture into a surprisingly good loaf of bread.

If you've never tried making fermented bread before, don't be put off by the longer process. The actual preparation is incredibly easy, and once you've made it a couple of times you'll get a feel for how long your batter needs to ferment depending on the temperature of your kitchen. In warmer weather it may be ready more quickly, while in colder weather it can take a little longer.

I use a loaf tin with high sides (mine is from OM Goodness) lined with natural baking paper which works really well.

This is definitely a recipe I recommend giving a go. It may take a little patience, but I think you'll agree it's totally worth the wait.

The original recipe comes from the Mrs Goodness website.

Go to the recipe by clicking here.