Buckwheat Bread

/in , /by

Ingredients:

  • 300g raw buckwheat groats
  • 270g (winter)/260g (summer) filtered water
  • 20g psyllium husk (not psyllium powder) **15g psyllium husk + 10g quinoa flakes makes bread fluffier
  • 6g natural salt

Instructions:

  1. After rinsing the buckwheat groats, soak in the filtered water for 5-7 hours.
  2. Rightly rinse the groats with running water and leave it in a colander for about 20-30 minutes to remove any excess water.
  3. Place all the ingredients in a high-speed blender and blend about 10-20 seconds until well blended.
  4. Transfer it to a large glass bowl and cover it with a damp tea towel. Leave it for about 24 hours at room temperature. The dough doesn’t rise as much as regular dough but it will have air bubbles in it after fermentation. (No worries if your dough doesn’t rise at all)
  5. Scrape the sides of the bowl and flip the dough onto an un-floured work surface. Using a bench scraper, fold the edges onto the centre of the dough, creating what should be a less flat and more circular ball of dough.
  6. Flip the dough. Using the bench scraper, push and roll the dough away from your body, then roll it back towards you, all in one circular motion. The goal is to tighten the ball of dough. Repeat it about 20 times or more until your dough is uniform in shape.
  7. Leave on the work surface to rest for 30 minutes, then flip it over and repeat steps 5 and 6.
  8. Grease a bowl with oil (I used a 17cm bowl) and dust with flour. Place the dough inside, seam side up. Cover with damp tea towel and place it in the fridge for 20-24 hours.
  9. Take it out from the fridge. Flip the dough onto a parchment paper and leave it for 1-2 hours at room temperature.
  10. Preheat oven to 260⁰C. Place your cast iron pot (or heavy cooking pot) in the oven with the lid.
  11. Dust the top of the loaf with flour and make slashes with a sharp knife. Place it in the heated pot with the parchment paper and bake covered for 30 minutes. Reduce the temperature to 200⁰C. Remove it from the pot, place on the oven rack, and bake for 20 more minutes. Rotate 180 degrees and bake for 20 more minutes.
  12. Transfer the bread to a wire rack. Let the loaf completely cool down before slicing. Highly recommend toasting it before enjoying.

Recipe and Photo by Minako Umehara @ 365cleaneats

GF-Buckwheat-Bread

Buckwheat Bread

Ingredients:

  • 300g raw buckwheat groats
  • 270g (winter)/260g (summer) filtered water
  • 20g psyllium husk (not psyllium powder) **15g psyllium husk + 10g quinoa flakes makes bread fluffier
  • 6g natural salt

Instructions:

  1. After rinsing the buckwheat groats, soak in the filtered water for 5-7 hours.
  2. Rightly rinse the groats with running water and leave it in a colander for about 20-30 minutes to remove any excess water.
  3. Place all the ingredients in a high-speed blender and blend about 10-20 seconds until well blended.
  4. Transfer it to a large glass bowl and cover it with a damp tea towel. Leave it for about 24 hours at room temperature. The dough doesn’t rise as much as regular dough but it will have air bubbles in it after fermentation. (No worries if your dough doesn’t rise at all)
  5. Scrape the sides of the bowl and flip the dough onto an un-floured work surface. Using a bench scraper, fold the edges onto the centre of the dough, creating what should be a less flat and more circular ball of dough.
  6. Flip the dough. Using the bench scraper, push and roll the dough away from your body, then roll it back towards you, all in one circular motion. The goal is to tighten the ball of dough. Repeat it about 20 times or more until your dough is uniform in shape.
  7. Leave on the work surface to rest for 30 minutes, then flip it over and repeat steps 5 and 6.
  8. Grease a bowl with oil (I used a 17cm bowl) and dust with flour. Place the dough inside, seam side up. Cover with damp tea towel and place it in the fridge for 20-24 hours.
  9. Take it out from the fridge. Flip the dough onto a parchment paper and leave it for 1-2 hours at room temperature.
  10. Preheat oven to 260⁰C. Place your cast iron pot (or heavy cooking pot) in the oven with the lid.
  11. Dust the top of the loaf with flour and make slashes with a sharp knife. Place it in the heated pot with the parchment paper and bake covered for 30 minutes. Reduce the temperature to 200⁰C. Remove it from the pot, place on the oven rack, and bake for 20 more minutes. Rotate 180 degrees and bake for 20 more minutes.
  12. Transfer the bread to a wire rack. Let the loaf completely cool down before slicing. Highly recommend toasting it before enjoying.

Recipe and Photo by Minako Umehara @ 365cleaneats