Buckwheat Bread

A gluten-free, easily digestible bread made from just one ingredient – fluffy, delicious, and very easy to prepare.

Amount

1 Serving

Ingredients

Buckwheat	83 g
Salt	1 g
Water	33 ml

Nutritional values per serving

Calories	288 kcal
Carbohydrates	59.2 g
Protein	8.2 g
Fat	1.4 g

The special thing about this bread is that it consists of just one ingredient (plus salt and water). Buckwheat is naturally gluten-free and considered very well tolerated. The bread also contains no yeast and is easier to make than sourdough bread. And yet, it is super fluffy!

- 1 -

First, thoroughly wash the buckwheat with water. Then soak the buckwheat in plenty of water overnight. A large bowl works well, and you can cover it with a breathable cotton cloth.

- 2 -

After soaking, the liquid will be cloudy and slightly slimy – this is normal. Pour it off, then rinse the buckwheat thoroughly under running water. Add the amount of fresh water specified in the recipe, along with the salt. Blend everything into a smooth mixture. Cover the mixture again and let it rest for 24 hours.

- 3 -

A natural fermentation process begins, and after 24 hours you will have a fluffier dough. Now preheat the oven to 170°C (top and bottom heat). I like to use several small glass molds (Weck jars) for baking, but a larger glass dish also works well. Glass is especially good because, unlike coated pans with Teflon, it does not release toxins into your bread. Glass molds are also easy to clean and even dishwasher safe. The mold should be greased, and coconut oil works particularly well for this.

- 4 -

Bake the bread in the preheated oven for about 1.5 hours. Depending on the fill height of your mold, the baking time may vary.

- 5 -

Before removing the bread from the mold and slicing it, let it rest briefly so it can be released and cut more easily.

- 6 -

Enjoy!