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buckwheat bread

Sourdough Buckwheat Bread

Written by Integrative Health Daily Staff

buckwheat bread

Sourdough Buckwheat Bread

Enjoy the simplicity and wholesomeness of our sourdough buckwheat bread. Made from just three ingredients—buckwheat, water, and salt—this bread offers a pure and nutritious option for those who want to avoid gluten or grains. With its earthy flavor and hearty texture, this bread can be used for sandwiches, toast, or even on its own. We particularly like it as a substantial base for avocado toast, on a cheese board or with a bowl of soup.
Prep Time 10 minutes
Cook Time 40 minutes
Course Breakfast, Side Dish, Snack
Servings 14 slices

Ingredients
  

  • 2 1/2 cups buckwheat groats rinsed
  • water
  • sea salt
  • 1 tbsp everything bagel seasoning optional

Instructions
 

  • Place the rinsed buckwheat in a large glass bowl. Add enough water to cover the buckwheat by 2 inches. Loosely cover the bowl with a cloth napkin or towel, then refrigerate for at least 2 hours, or up to 24 hours, allowing the buckwheat to soak.
  • Drain the soaked buckwheat using a mesh strainer. Set the strainer over a bowl and allow it to continue draining for an additional minute (the liquid may appear gooey). Do not rinse the buckwheat.
  • Add the drained buckwheat, along with 1 and 1/4 cups of fresh water, and salt (we recommend about 1/2 teaspoon), to a food processor or high-speed blender.
  • Pour the batter into a large glass bowl. Allow it to rest in a cool, dark place for a minimum of 8 hours, or up to 24 hours, to ferment. During this time, you'll notice a slight froth or bubbling near the surface of the batter. It will also develop a subtle sour aroma, indicating successful fermentation.
  • Preheat oven to 425F. Grease and line with parchment a 9x5-inch loaf pan; pour in batter, being careful not to deflate any bubbles. Sprinkle the Everything Bagel Seasoning on the top of the batter.
  • Bake in the preheated oven for 35 to 40 minutes until browned around the edges and completely firm in the center. Cool completely in pan set on a cooling rack.

Notes

Store the cooled bread wrapped in a cloth at room temperature for 2 days, in an airtight container in the refrigerator for up to 2 weeks or the freezer for up to 6 months.
Feel free to include up to 1 cup of nuts and/or seeds, dried herbs, or spices to customize your batter. Add them to the blender along with the buckwheat for finely chopped pieces, or stir them in after blending and before the batter ferments. Avoid adding additions after fermenting, as this can cause the batter to deflate.
Keyword bread, celiac friendly, easy, gluten free, grain free, vegan

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