How to Make Delicious Buckwheat Bread (With Just 1 Ingredient!)
This super simple buckwheat recipe is gluten-free, delicious, and packed with nutrients. Get the 1-ingredient recipe here!
Recipe by Lisa, Forks Over Knives Support on Invalid Date
Prep time: PT15M
Cook time: PT30H45M
Total time: PT30H60M
Ingredients
3 cups raw hulled buckwheat groats (see <a href="#h-what-type-of-buckwheat-should-i-use">tip</a>, recipe intro)
½ teaspoon sea salt (optional)
Categories
Vegan Baked & Stuffed Recipes
Cuisine
American
Steps
Rinse groats under cold water. Remove any remaining black husks or other debris. Place groats in a large glass or ceramic mixing bowl and cover with water, ensuring groats are covered with at least 1 inch of water. Leave to soak for 5 to 7 hours.
The groats will be swollen, and the liquid will have a gelatinous quality; you want this. Drain groats in a sieve for about 30 seconds, you don’t need to get all the water out. Do not rinse! Transfer groats to a high-speed blender. Add 1½ cups fresh water and, if using, salt. Cover and blend until you have a smooth, pancake batter–like consistency. (If using a food processor or immersion blender, see <a href="#h-can-i-make-this-if-i-don-t-have-a-high-speed-blender">tips</a> above.)
Rinse out the bowl used to soak groats. Transfer blended groats back to bowl. Cover with a clean dish towel and place on the counter or somewhere warm for about 24 hours, or until the batter has increased in size by about a third. The time this takes will vary depending on the temperature of the room. If you live in a very warm climate, it may take as little as 6 to 8 hours, and if you live somewhere cool, you may need to put it in the oven with the light on.
Line an 8x4-inch loaf pan with parchment paper, using enough paper so that there’s 1–2 inches of overhang on the long sides of the pan. Carefully pour the mix into the pan. If you like, top with nuts or seeds. Put the pan in the oven; then set the oven to 350°F. Bake for 80 to 90 minutes, until crusty on top.
Remove from the oven. Leave loaf in the pan for 10 minutes, then, grabbing the edges of the parchment paper, lift it out and let it cool on a wire rack or on the counter or another clean surface for another 30 minutes before slicing. For storage, wrap loaf in parchment paper or a clean dish towel and place in an airtight container in the refrigerator up to 5 days or in the freezer up to 2 months.
