If you’ve known me for some time, you might know that buckwheat is my favorite grain. (And if you are reading this, Margaret and Michelle, let it be known to all that I do not personally like quinoa!)
I grew up eating kasha, the toasted version of buckwheat, which has a rich, earthy flavor and slight nuttiness. It was a staple in my childhood and remains one of my favorite comfort foods to this day.
You may also like:
- Kasha Varnishkes (Kasha & Bow-tie Noodles)
- Sweet & Savory Toasted Buckwheat Salad
- Sprouted Grain Rosemary Focaccia Flatbread
Despite its name, buckwheat is not related to wheat. It’s actually a seed (technically a pseudograin) that is naturally gluten-free and packed with nutrition. Buckwheat provides fiber, magnesium, manganese, and antioxidants such as rutin, a plant compound that has been studied for its potential cardiovascular benefits.
What I love most about this buckwheat bread is how simple it is: buckwheat, water, and sea salt.
With just one main ingredient, this recipe creates a truly whole-food bread that is naturally soaked and fermented. As the buckwheat sits in water, the seed begins to awaken and become more biologically active. During fermentation, naturally occurring microorganisms consume some of the starches and sugars, creating the bubbles that help the bread rise.
This process not only gives the bread its wonderful texture and subtle tangy flavor, but may also make it easier to digest and improve the bioavailability of nutrients.
The result is a hearty, satisfying loaf with a crisp crust, tender interior, and rich flavor. We love it toasted with avocado or nut butter, or served alongside a warm soup or stew.
Naturally Fermented Buckwheat Bread
by Debbie Steinbock
Ingredients:
2½ cups raw buckwheat groats (not kasha)
2¾ cups water
2 tsp sea salt
Olive oil (for greasing pan)
Method:
- Rinse the buckwheat groats well to remove any dust or residue.
- In a large bowl, combine the buckwheat and water. Cover with a tea towel and soak at room temperature for about 8 hours.
- Transfer the soaked buckwheat with the soaking water to a food processor (not a high-speed blender). Add the sea salt and pulse until the mixture is coarse and grainy, not smooth.
- Pour the batter back into a large bowl (glass works well so you can see the activity). Cover again with your tea towel and let it ferment at room temperature for 12–24 hours, until it becomes slightly bubbly and rises a bit. (Warmer temperatures = faster fermentation)
- Preheat the oven to 350°F.
- Line a metal loaf pan with parchment paper along the bottom and long sides. Lightly grease with olive oil.
- Gently stir the batter, being careful not to deflate it, and transfer it to the loaf pan.
- Bake uncovered for 90 minutes, until the top is crusty and a toothpick comes out clean.
- Let the bread cool completely before slicing. (Tip: flipping the loaf and slicing from the bottom works best.)
- Store in an airtight container in the fridge for up to 5 days, or slice and freeze with parchment between slices.
