fermented buckwheat bread

ingredients

2 1/2 cups of buckwheat kernals
3 cups of water
3tbls lemon juice or apple cider vinegar
more water-1 1/3 cups
1/3 cup pumpkin seeds
3 tbls linseed/flaxseed meal
extra seeds to sprinkle over the top
1tsp of himalayan salt (or another good quality salt)​

method

• place the buckwheat into a bowl with the first amount of water (3 cups) along with the lemon juice and soak overnight.
• in the morning drain the kernals and add the second lot of water (1 1/3 cups)
• in 2 batches (because it overflows otherwise) whizz the kernals up until they have formed a smooth paste. It may not be perfectly smooth but as close as you can get it. 
• cover and sit in a warm area of the house for 24hrs approx. Warmer climates may need less, cooler more etc. No need to stir- you want the air bubbles
• after about 24hrs it will be a little puffy with air bubbles so very gently fold in the salt, pumpkin seeds and linseeds.
• place gently in a bread tin lined with backing paper and sprinkle with the extra seeds. 
• Place in a cool (as in not turned on) oven for an hour to rise a little more.
• with the bread batter still in the oven turn the oven to 180 C and cook for about an hour and 45min. That bit is a bit tricky as every oven heats at a different temp. You can test with a knife- place a knife into the centre of the loaf and if it comes out doughy it's not done. 

And enjoy! it is the closest to wheat bread that I have found and really takes the edge off the cravings!

before fermenting 24hrs

after fermenting

This recipe, or something very similar, was found at Betty Rocker and she found it at Breadtopia and they based it on someone elses so I certainly cannot claim this as my own! But it is brilliant!