Home / Recipes / How to Make No Starter Fermented Buckwheat Bread

How to Make No Starter Fermented Buckwheat Bread

Learn how to make fermented buckwheat bread that uses no starter and is also gluten-free and sugar-free.

One of the greatest things I discovered after adopting plant-based diet was raw buckwheat – you can make boiled porridge, raw buckwheat porridge or ricotta, ricotta creams for cakes or to eat as is; to make cookies and pancakes, use soaked groats for buckwheat muffins and cakes, just boil for side or make patties, and even make yeast-free fermented buckwheat bread.

What is Buckwheat?

Buckwheat spread to Europe and Russia in the 14th and the 15th century from China, and the Dutch brought it to USA in the 17th century. Many of you might not know that buckwheat is actually not a grain, but a fruit seed related to rhubarb and sorrel and therefore is gluten-free and safe for those with celiac disease.

Buckwheat consists mainly of carbohydrates, but like seeds, it is also high in protein. Buckwheat is a very good source of manganese and a good source of magnesium, dietary fibre, copper, and phosphorus. Furthermore, it contains health-promoting flavonoids rutin and querceitin. Rutin functions with vitamin C to maintain healthy capillaries, to help heal wounds, to help form collagen in connective tissue, and to support a healthy immune system. Quercetin has antioxidant and anti-inflammatory effects.

Buckwheat groats have low glycemic index, meaning that unlike wheat flour, its carbohydrates break down slower, which make them more filling for a longer period of time, with less of an undesirable impact on blood glucose and insulin. Buckwheat groat protein also has a better structure than wheat protein, which has a poor amount of the amino acid lysine, with twice the amount of fibre compared to wheat.

Buckwheat Bread

I have made fermented buckwheat bread for two years now. I was a bit tired of rye bread and thought that it should be possible to ferment buckwheat as well. So, I started to search online (not to invent a wheel) and found a recipe by Concious Catering. After playing with the quantities and ingredients I developed my own favourite fermented buckwheat bread recipe.

Fermented Buckwheat Bread Batter
Fermented Buckwheat Bread Batter

Finally, please let me know in the comments below if you have any questions about my fermented buckwheat bread batter. Please tag me in social media whenever you try one of my recipes! I’d love to see your creations! Instagram @thenutriplanet and Facebook @nutriplanet.health.hub

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
No starter fermented buckwheat bread that is flourless, yeast-free and gluten-free.

Fermented Buckwheat Bread Recipe

  • Author: Nele Liivlaid
  • Cook Time: 1 hour
  • Total Time: 1 hour
  • Yield: 1 serving 1x


One of the greatest things I discovered after adopting plant-based diet was raw buckwheat – you can make boiled porridge, raw buckwheat porridge or ricotta, ricotta creams for cakes or to eat as is; to make cookies and pancakes, use soaked groats for buckwheat muffins and cakes, just boil for side or make patties, and even make yeast-free fermented buckwheat bread.




  1. Soak buckwheat groats for at least 6 hours. It’s very important to rinse the soaked groats well (they get slimy after soaking) and let drain for at least 5 minutes to get the extra water out. If you don’t follow this step with scrutiny, your batter may end up too runny and the bread won’t rise.
  2. Place drained buckwheat groats into blender with 290ml of water. Blend on low speed until smooth batter forms.
  3. Pour the batter into plastic or glass bowl (do not use metal bowl). Cover the bowl with clean cloth and place into a warm oven (35°C, 95°F).
  4. Let the batter ferment for 7 hours. After 7 hours you’ll see that the batter has risen and small bubbles have formed. If you don’t see that, let it ferment a bit longer. Now add all the other ingredients to this buckwheat bread recipe, gently and briefly stir with wooden or plastic spoon (do not use metal spoon). Do not over-mix as the batter will lose its fluffiness.
  5. Pour the batter into a loaf pan lined with parchment paper. Now, you can put the bread back into warm (not hot!) oven and let it rise for another few hours or you can bake it immediately for 1 hour at 175°C (350°F). Let the bread be in the oven while it warms up. Count the hour from when the oven has reached the right temperature.
  6. If you used parchment paper, you can remove the bread from pan immediately and place it on folded kitchen paper (I use four layers) to absorb the moistness. Let the bread cool for at least 30 minutes before slicing (the longer the better).


One slice has 7.3 GL points.

  • Method: Baking


  • Serving Size: 45g (1.6oz) slice (1/22 of recipe)
  • Calories: 69.3 kcal
  • Sodium: 26mg
  • Fat: 1.07g
  • Carbohydrates: 11.7g
  • Fiber: 1.24g
  • Protein: 2.58g

Keywords: buckwheat bread batter

Zinc is an essential mineral that supports the immune system, digestive system, cellular growth and development, and more. This certified organic, liquid formula contains zinc derived from guava leaves, enhanced with Energized Trace Minerals for increased bioavailability.

Disclosure: this post contains affiliate links. As an Amazon Associate and Global Healing affiliate I earn from qualifying purchases. For every purchase made from the links in this post, you’ll be able to support my work. So you can look after your health, and contribute to my mission at the same time. Thank you!

Other combinations for flavouring:

  • Olives and oregano
  • Sundried tomatoes and oregano
  • Sesame seeds and oregano
  • Walnuts, prunes, cinnamon
  • Sunflower seeds, pumpkin seeds, oregano
  • Raisins, cinnamon
  • Poppy seeds, goji berries

Tips on this fermented buckwheat bread:

  • If you can’t set your oven to such low temperatures, ferment the bread batter at room temperature. I’d still recommend putting the bowl into oven for the most stable environment (less temperature changes or breeze). It’ll take about 16-24 hours.
  • It is at its best when fresh.
  • Slice the leftover bread and store in freezer. Heat up in the oven or toast slices whenever needed.
  • Eat as it is or with hummus, guacamole or nut/seed spread for example.
  • Should you like more sour taste, ferment the batter for longer.
Fermented Buckwheat Bread_1026
No starter fermented buckwheat bread that is flourless, yeast-free and gluten-free.


  1. Do you think you could use oat groats in combination or instead of the buckwheat?

    • Nele Liivlaid

      Hi Noelle!

      I have never tried, but I don’t think so as oat groats are so different from buckwheat groats. Soaked buckwheat is soft and tender, whereas oats would still be quite hard (like barley or spelt). I know that rolled oats ferment as I’ve made oat yogurt, but to make the bread with oat groats would require experimenting and it’d be a totally new recipe. I’ve made quick barley bread using barley groats https://nutriplanet.org/2015/05/quick-barley-bread-karask-plant-based-oil-free/ Maybe you could try that, if you don’t like buckwheat.

      Happy baking and ask away, should you have any more questions!


  2. This looks amazing! There are two photos at the top that show one loaf with slices that are slightly sunken and shorter, and another that is rounded at the top and much taller – was the tall rounded one just left to rise (after adding all of the remaining ingredients) for a longer period of time before baking? If so, how long was it left to rise? I never thought that bread would rise without yeast (especially one that is gluten-free)! 🙂

    • Nele Liivlaid

      Hi Keri!

      The photos have been taken of different batches. I think I didn’t ferment enough the one that is slightly sunk, but it was equally delicious. And I used a bit less batter for that bread, that’s why it is thinner. Sometimes the bread has a soul of its own — for example, yesterday I fermented the batter in the oven for 8 hours and did not let it sit afterwards, but baked straight away and it turned out perfectly risen. Sometimes it rises a lot after mixing in the other ingredients (I leave it for 2 hours) and sometimes not at all. You’ll have to try! And be very gentle when mixing in the ingredients. All the best!

      • I can’t wait to try it! Thank you so much for your reply!

        • Sorry, another question: after baking for 1 hour, is there any way to ensure that it is “done” inside? With some yeasted GF bread recipes, I need to use a thermometer to test the internal temperature is at least 200F – would I do the same with this recipe? Thanks again!

          • Hi again!

            No, it’ll be definitely done after 1 hour! Make sure to let it cool properly and don’t try to slice it when it’s still hot. All the best!

  3. Wei Fang Lee

    Hi,had you tried with brown rice before instead of buckwheat?Do you think can it work?

    • Nele Liivlaid


      I haven’t tried, but I don’t think so as rice is much harder after soaking, whereas buckwheat will be nice and tender, basically ready to eat. To make fermented rice bread, you’d need to use rice flour and maybe a starter, but unfortunately I don’t have a recipe for that. Sorry! All the best!

  4. Wei Fang Lee

    Thank you very much.

  5. Zoë Barefoot

    Do you think I could try this with oats?

    • Nele Liivlaid

      Hi Zoe,

      An interesting idea for sure, but I haven’t tried it with oats. However, oat groats don’t absorb water as well as buckwheat groats, so you wouldn’t get a homogeneous batter to work with.
      Should you decide to give it a go, please let me know how it turned out!

    • Zoë Barefoot

      What about rolled oats? And is the sweetener added to help with fermentation or is it just for sweetness?

  6. Zoë Barefoot

    That’s what I was thinking! I went to the market and bought buckwheat in bulk today to make the bread and then I’m going to attempt with the rolled oats 🙂 I’ve made your oat yogurt! It’s delicious I enjoy the sour taste so much I always let it sit a little longer

  7. Zoë Barefoot

    Last question I swear! Can I bake my fermented dough in a metal type bread loaf pan or does that also mess up the bread as the mixing bowl would? I made the dough with buckwheat and it fermented so well with so many bubbles 🙂

    • Nele Liivlaid

      Don’t worry! 🙂 It’s ok to use metal loaf, if you put the bread straight into oven and also use parchment paper. However, should you want to post-ferment after mixing in the herbs and seeds, it would not work. I used to bake the bread in metal loaf, but switched to ceramic one at one point and find that it’s doing a much better job.

      I’m glad your batter fermented well! It has never failed me — so easy and delicious!

  8. Zoë Barefoot

    I decided to use 3 small glass loaf pans and the batter fit into them just about to the rim. There fermenting longer as we speak thanks so much

  9. Megan.l.schofield@gmail.com

    Currently trying to ferment the batter. First timer. I didn’t realize how much the batter would expand when mixed and I didn’t have a plastic bowl big enough, so it’s currently fermenting in my warm ceramic slow cooker. Hopefully it works!!

  10. Leslie Smith

    I have had no problem getting a good ferment and smell and flavor, but after 2 attempts at this, I can’t get it to bake. Even after 2 hours in the oven. It’s like a loaf of oatmeal mush. Any thoughts?? What if I added coconut flour or some high fiber, absorbable flour? Or buckwheat flour? Thanks!

    • Nele Liivlaid

      Hello Leslie!

      I can’t think what must be wrong — it has worked for me every time! From what you tell me it seems that the batter must be too liquid. Are you sure you discarded the soaking water? If you take 425 grams (15oz) of raw buckwheat groats (they definitely need to be raw/unroasted, otherwise it won’t ferment), soak them in water for 6-8 hours, then rinse and drain well and blend with 300 grams (10oz) water you’ll have perfect consistency (it’s quite thick). After that ferment in 30-40 C (86-105 F) oven for 6-7 hours, mix in seeds and herbs and bake in 175 C (350 F) for 1 hour – 1 h 10 minutes. I’ve also baked it without post-fermenting and it works equally well.

      I hope we get to the bottom of why it didn’t work 🙂


      • I had the exact same issue. It’s just a lump of mealy mush for me, after coming out of the oven. I may not have rinsed the groats after soaking but I definitely drained them. Will try again and see if it works. I so want to eat this beautiful bread on the regular.

        • Nele Liivlaid

          Hi Liz,

          Definitely make sure the batter is fermented before mixing in the herbs and baking it. Otherwise, it won’t rise and will be all mushy, yes. It has to have visible bubbles. When you mix it, it makes kind of rustling sound. Already the batter rises with fermentation.
          Make sure the temperature is not too high, if you do it in the oven. It takes about 17 hours at room temperature.

          I hope this helps!

    • same problem here tried 2 times and never cooked 🙁

      • Nele Liivlaid

        Irene and Leslie,

        I can’t figure out what might be the problem there! Good news is that the making of tutorial video is in process and I hope to publish it next week!

        Have a good day!

  11. Lennox Killner

    How can you be sure that it’s ‘yeast free’ if it’s been allowed to ferment?

    • Nele Liivlaid

      Hi Lennox!

      It is natural fermentation process without any added nutritional yeasts. The process is similar to making sauerkraut or homemade oat yogurt.

  12. its very interesting web

  13. Nele,his seemes ik super reipe! I am from Czech republic, and I am not sure whether, speaking about buckwheat groats, I can by raw buckwheat and the soak it for several hours. Because othervise, you can buy there buckwhat germs, but its sold lik superfoods for disastrous amout of money. Lastly, I bought this: https://nakup.itesco.cz/groceries/en-GB/products/2001130814124. WIll bread be ok if I make batter from this?

    • Nele Liivlaid

      Hi Karin,

      Thank you! Yes, it is totally the right product. And you could bring it to another level by soaking + sprouting the groats and then blending it into batter. I hope you’ll enjoy the bread!


  14. Hi Nele,

    I absolutely love this recipe and have been making it every week for the past 3 months.
    However i just recently made another batch and after fermentation there was a pinky tint to the top of the buckwheat batter/dough. It didn’t smell horrible so I still baked it. I’m just wondering if this has happened to you or you know what it is? (I’m a bit afraid to eat it not knowing) I’m thinking it may be the phytic acid/phytase or from what i have read. It is warming up where I live so maybe fermented to quickly?

    Thanks for your help!

    Phoebe 🙂

    • Nele Liivlaid

      Hi Phoebe!

      I’m so glad you like the bread! I’m not 100% sure about the colour — there’s a bit pink in the raw buckwheat, but nothing too strange has caught my eye before 🙂 I ferment the batter in 35-40 degree C oven for 7 hours. If you are concerned, then maybe stick to these temperatures and timeframes and it should be ok!

      I hope I was helpful!

      All the best!


  15. Nele,
    Way easier than I thought! I wasn’t going to do the second ferment but it was already rising and looked lighter, so I did for an hour. very tasty! The first real bread I have had in months that did not taste like a shingle! I really liked the olive & Italian seasoning blend that I did in a giant mug. Today I will try the small seed loaf–pumpkin, sunflower, sesame with Italian herbs. 🙂
    Very happy I found your site. Thank you for the great recipes.

    • Nele Liivlaid

      Hi Donna!

      I’m most delighted to hear that 🙂 You really made my day!

      It’s definitely my favourite bread as well!

      Have a great holiday season!


  16. Hello, do you think the bread would still ferment and work if I just used buckwheat flour? Thx

    • Nele Liivlaid

      Hi Natalie!

      As long as you use raw buckwheat flour it should work. As groats absorb water, the quantities would be different. I’d say 425 grams flour and 530 grams water. Let me know how it turned out!

      • Natalie, did you try it? I only have a vitamix and I’m thinking this blend would be really hard to get out of canister so am curious about the flour myself.

        • Nele Liivlaid

          Hi Kim!

          No, it’s not hard to get the batter out of the canister at all! I always used my Kenwood blender and it worked fine. Now I prefer a bowl and immersion blender actually.

          • I have a cheap hand immersion blender – that’s sufficient? would be great. The Vitamix do not have a removable jar, so anything gooey has a huge loss and frustration rate. I was super excited to try this tomorrow and just realized I don’t have a bread pan. I apparently have never baked anything in my life. would a 2″ tall pyrex glass dish work? am I asking for a dangerous expanding muffin top?

          • Hi again Kim!

            I think your immersion blender would work fine as the mixture is not super thick (as you can see from the video). The glass dish would work, but use parchment paper as well. Take any dish that is suitable for oven and that fits the batter as the bread won’t expand much in the oven.

          • Hi!! I’m finally making it – just soaked. And my oven has a minimum temp of 170F! 🙁 not sure what to do.

          • Hi Kim!

            Ferment at room temperature! It’ll just take longer — 15-18 hours.

      • Thanks! Giving it a shot. It’s been at least 14 hours and no bubbles yet.. I have to go to work. I wonder if I should put it in the fridge? Hard to time out something with such a long process.

        • Nele Liivlaid

          Definitely leave it at room temperature. The fermentation process would stop in fridge. If your room temperature is rather cool, it can take even up to 20-24 hours.

          • Thanks for your support! It was a moderate success. It took about 20 hours. I don’t think I blended the original buckwheat enough. It cooked but it’s heavy as a brick and seems like it may be wet but it’s actually not- if that makes any sense? All in all it’s a success. I need to do a better job of seasoning and try it again. I didn’t season much because I wanted the option of going sweet or savory with toppings, but without seasoning it really did just taste like buckwheat. and a lot of it. One slice is a meal 🙂 I think I actually like fermenting out of the oven- gave more flexibility to my schedule. I’m excited to try some variations. Thanks again.

          • Hi Kim!

            I can’t think what went wrong there! If you compare your batter and its consistency to mine (in the video), was it very different? Are you sure you used unroasted (raw) buckwheat? I’m asking because it shouldn’t have any specific taste (like roasted buckwheat does). I also use only Himalayan salt and oregano to season and it tastes very good!

            Let me know!

        • I have the same issue with my oven, so I heat up the oven to about 110/125 F and then shut it off. I did this maybe 4 or 5 times over the course of about 13 hours and it fermented spectacularly. 🙂

  17. this looks great!!
    I happen to have sprouting buckwheat at the moment, but I a sprouted whole 500g bag. I guess after soaking and sprouting they change their weight. how many sprouted buckwheat cups would you say I need for the bread? thanks a lot!

    • Nele Liivlaid



      The recipe requires 425 grams raw buckwheat groats. If you sprouted 500 grams, you only have 75 grams more, which is about 18%. So, you should also multiply the quantity of water with 1.18, i.e. 300*1.18=354 grams. Same goes for other ingredients and you’re good to go!

      Have a great Sunday!

  18. Did not work for me. Followed recipe. Bubbled and fermented. But end result was a dense brick inedible loaf that went in the trash.

    • Nele Liivlaid

      Hi Jamie,

      That is most peculiar… For me it has worked every time — I also know many people who have made the bread for years now. Maybe you can describe exactly what you did, so that we could get to the bottom of this?

      All the best!

  19. I soaked groats 7 hrs, rinsed and drained, blender with 10oz water, into a glass bowl covered with plastic wrap, fermented for 8 hrs with lots of tiny bubbles, folded additional ingredients with plastic spoon, loaf pan with parchment paper, baked for 1hr at 350. All I know is that my loaf, although done, was like a brick. I did not over mix. I still had lots of bubbles after putting in the pan to bake. I so wanted this to work.

    • Nele Liivlaid

      Hi Jamie,

      425 grams (15oz) raw buckwheat groats and 300 grams/ml (10.6oz) water. 10 oz is 284 grams, so a bit more water is necessary. The bread is crusty, but soft inside. The batter is pourable before and after fermentation, so I really can’t imagine what would cause it to harden that much. Make sure that the ventilator of the oven is not turned on. Although, this would just burn the bread on top and not make it brick like.

      I wish I could be more of help 🙂 I plan to produce a making-of video of this recipe, so I’m sure this would make things clearer.

  20. Mary Zdrojewski

    Hi Nele,
    My oven doesn’t go down to 86F. It can go to 200F or “Warm.” Do you think if I preheat it to 200 and then turn it off that would work?

    • Nele Liivlaid

      Hi Mary,

      I wouldn’t try that because it might be too hot and then the batter would not ferment. If you are sure it’s only warm (around 100F), then go ahead. Alternatively, you can also ferment it at room temperature — it just takes longer, about 24 hours.

      All the best!

  21. How do you get the oven to be 95F for several hours?
    I cannot leave it on – I would need to preheat and then hope that it drops to that temp…
    And the plastic wrap would melt.

    • Nele Liivlaid

      Hi Monika,

      If your oven cannot be set at 95F, you can also ferment the batter at room temperature, but it’ll then take longer — about 24 hours (depending on the temperature). It’s done when you see it has risen a bit and there are small bubbles. Plastic does not melt at 95F.

  22. Hi Nele,

    I just found your blog a few days ago and it’s very inspiring. I’ve never made my own bread but I’m trying to be gluten-free and so I’ve decided to try and make this bread recipe. I wanted to ask two things: in the recipe you wrote the oven should be 35 degrees celsius, but my oven only starts at 50 degrees, do you think it will work anyway? Also, I didn’t understand what you meant when you wrote that the batter needs to ferment in the oven- so the oven needs to stay on for 7 hours? I just wanted to make sure but I’m trying it out anyway so I hope it will come out ok…
    Thank you for your site, it’s really great and important to have all this info and inspiration!

    • Nele Liivlaid

      Hello Kavita!

      Thank you for your kind words!
      50 degrees is too hot — it’d kill the fermentation process. If you can’t use your oven, just find a warm place in the kitchen. It will just take longer at room temperature — about 12-18 hours instead of 7.

      I hope it works out for you! Ask away, if you have any difficulties.

  23. I’ve made this bread 3 times now!! I’m in love! I need to try different combinations for flavoring. So far I did sunflower seeds and sesame seeds. I let me buckwheat soak for 6 hours, I drain, but not rinse them, then add the fresh water in my blender. Let ferment for 22-24 hours. Add the other ingredients, rise for another 1-2 hours and cook for 80-90 minutes at 350. Turns out perfect!

    • Nele Liivlaid

      I’m so glad to hear that Helene! 🙂 I’d recommend to rinse it though as the slimy soak water is not very good for your digestion 😉 However, if you are fine with that then who am I to stop you LOL!

      All the best!

  24. Yay, a gluten-free, vegan bread recipe, can’t wait to try!! SO glad I found your blog/website (via Facebook) Everything looks amazing!!

    • Nele Liivlaid

      I’m so glad you landed on my page and find it useful! That’s all the motivation I need for today 🙂

  25. Hi Nele, as it is winter in Perth Australia, I left the dough fermenting for nearly 24 hours, it had yellowish growth starting to happen, but didn’t smell rotten, rather a good smell. As the baking progressed, the smell of the bread from the oven I noticed is much like someone’s well worn socks, have you encountered this before? I wonder if I left the dough too long and it went bad…

    • Nele Liivlaid

      Hi Mika!

      I don’t know what your room temperature was, but I put it into 35-40 C oven and it is ready in 6-7 hours. When you already see small bubbles, it is ready to be dealt with. If it’s warm (24-25C) then 24 hours might be too long. However, if it smelled good raw then I actually can’t see how it could smell bad baked 🙂 The safest and quickest is to turn your oven to 35C (if you can) and leave it ferment for 6-7 hours.

      I hope it will work!

  26. I tried making this but I think maybe I let it ferment too long in the “batter” stage? I did it for over 24 hours – I made it the previously day – and when I came back from work tonight to make it, the dough smelled really bad and there was a layer of white stuff on top. I ended up tossing because it smelled bad but I wondered if it was just the fermenting smell supposed to be like this? Maybe I’ll do a shorter fermentation time next time but just wondering if there’s any other tips for next time? Thanks!

    • Nele Liivlaid


      I don’t know what your room temperature was, but I put it into 35-40 C oven and it is ready in 6-7 hours. When you already see small bubbles, it is ready to be dealt with. If it’s warm (24-25C) then 24 hours might be too long. The safest and quickest is to turn your oven to 35C (if you can) and leave it ferment for 6-7 hours. The smell of fermentation is not appealing to everybody, but yes, there shouldn’t be a white layer on top.

      I hope it will work!

  27. I have tried the recipe twice and both times the loaf ends up a soggy mess. I baked it for 2 hours the second time. Do you have any suggestions?

    • Nele Liivlaid

      Hi Bonnie!

      I’m sorry to hear that!
      Could you tell me what you did exactly? If you follow the instruction precisely as described in the recipe (and shown in video) it should turn out. Did you batter look like I have in video?
      Did you measure 425 grams of dry raw (unroasted) buckwheat, soaked it for 6-8 hours, then rinsed and drained well, blended it with 300 grams of water and fermented covered in 35-40C oven for 7 hours?
      I hope we can figure this out!

      Do let me know!

    • Nele Liivlaid

      Hi again Bonnie,

      I just uploaded short videos on Insta Stories of how I stir oregano into my today’s batch of fermented batter. It’ll be viewable for the next 24 hours! My Insta is @thenutriplanet

  28. It looks perfect! Can it be done with a combination of buckwheat and quinoa also?

    • Nele Liivlaid

      Thank you! I haven’t tried with quinoa — I’m not sure how well it’d ferment and I guess water/grain ratio would also be different as quinoa takes in less water. So, it’s really a matter of experimenting 🙂 However, you got me curious — I might just try it out!

    • Nele Liivlaid

      Hi again! And I decided to try it out 🙂 I’m sharing the process on my Insta stories — @thenutriplanet https://www.instagram.com/thenutriplanet/

    • Nele Liivlaid

      Ok Pascal! I did it 🙂 And it turned out perfectly. Go check my Insta account — I have a photo in my feed and the process is documented in stories!
      For the quinoa version take 325g (11.05oz) buckwheat and 100g (3.5oz) quinoa. All the rest is same! Or maybe, add just a little bit less of water (280g, 9.9oz instead of 300g,10.6oz).

  29. This bread is soo AWESOME!! I have made it three times now and I LOVE ! I made it each time with sunflower seeds and oregano! Thank you soo much for this recipe❤️

    • Nele Liivlaid

      Thank you Nathalie! 🙂 I’m so happy to hear that!
      Lately I’ve been making it quite plain, with oregano and salt only and it’s still so good 🙂

  30. Just made it today and let it ferment in my yogurt maker which turned out perfect!

    • Nele Liivlaid

      I’m so glad to hear that! 🙂 Now you made me crave some 🙂 I think I’ll just grab one slice from freezer, heat it and have with some sunflower seed butter LOL

  31. The bread is still fermenting in the oven prior to cook. But I find a good way to have the perfect temperature for the fermentation process is to put the bread in the oven and turn the oven light on. The incandescent light will produce just enough warmth. 🙂

    Thanks for the recipe: There are a lot of things I can’t eat, but buckwheat I can, and I eat a lot of it!!!

  32. My first attempt with this amazing bread came out perfectly! Thank you so much for the recipe! My oven doesn’t go any lower than 175F so I had the batter rising on top of the stove while doing other baking and it worked great. I added almonds, sunflower seeds, poppy seeds, and pumpkin seeds, no oregano or spices (although I want to try that sometime), and it is an absolutely incredible moist and delicious alternative to wheat breads. So appreciated and amazed!

    • Nele Liivlaid


      I’m so happy to hear that! Your version sounds absolutely delicious — I’ve tried with different seeds as well, but never with nuts. But the oregano one is still my favourite 🙂

      Happy New Year’s Eve!

  33. Hi there,
    I’m excited to try this recipe. I purchased Buckwheat flour by accident, can I still use it in this recipe. I don’t know if it’s raw as it doesn’t say it on the package. If I am able to use it do I soak the flour and drain just like the groats?

    • Nele Liivlaid

      Hi there!

      No-no, you definitely need to use raw buckwheat groats for this recipe 🙂 I have never tried it with flour and cannot tell you the exact water/flour ratio needed. You wouldn’t be able to drain soaked flour.
      You can use the flour for example in my sweet potato brownies!

  34. Hi there,
    I have tried this recipe 2 times, the bread (taste) is really fantastic. However the result after baking was always very dense bread with no bubbles (not fluffy). I let it fermented more than 7 hours (approx 12 h and it rised only little bit and almost no bubbles… the second time it was the same, so I add also my sourdough in the dought and let it fermented again, but again no bubbles and the same result). What is wrong? Put more water in the dough? Or mix it in blender shorter time? I really don’t know. I have tried two brands of buckwheat, so it is not the problem.
    Thank you.

  35. Hi Nele, yes, I used RAW groats. Hmm, so I don’t know where is the problem 🙁 There were some bubbles, but very small ones.. And it was not so fluffy as yours.

    • Nele Liivlaid


      Now it gets trickier 🙂
      Did you ferment the batter at room temperature? If so, it’d take at least 15-16 hours. If you say that there were some small bubbles, then it seems to me that the fermentation was just about to begin.

      • Yes. It can be the problem. I have quite cold temperature in my house. I will try next time to let it ferment longer. Thank you very much for your answer.

        • Nele Liivlaid

          That’s it then! It may even take longer with low temperatures. Let it sit until your batter looks like mine in the video 🙂 Let me know how it worked out!

  36. Our new favorite bread! I omitted the salt, since we don’t eat that, and added some minced fresh rosemary. I allowed the batter to ferment for much longer (nearly 24 hours) at a cooler temperature. It turned out awesome; thanks for the recipe!

    • Nele Liivlaid

      Thank you Rebecca for letting me know! It makes me so happy 🙂
      Yes, it takes longer if you ferment it at a cool place. I bet fresh rosemary fits into the bread perfectly.

      I have 2 loaves fermenting as I write 🙂 Mmm, I might try the rosemary version! Tomorrow will be fresh bread day!

  37. What is if the dough goes pink on top while fermenting?

    • Nele Liivlaid


      It happens to me sometimes if I leave it for too long, but it’s ok. You need to make sure there is no mould though. The pink colour actually comes from buckwheat — the soaking water is a bit pink as well.

  38. Ronna Bulera

    I am so pleased to have found your site! It was a video on YouTube that brought me here, and I intend to begin the process of making this bread today. I am wondering if you have ever toasted the groats before proceeding with the recipe. Thanks!

    • Nele Liivlaid

      Hi Ronna!

      I’m so glad to have you here! 🙂
      Toasted groats wouldn’t ferment! Definitely use raw groats. I hope you’ll like it!

  39. Hi Nele, thanks for this amazing recipe! I tried to make it today. Fermentation was not difficult at all, but my problem was during the baking. The outer area of the bread all sticked to parchment paper, so I had to throw out 2/3 of the bread (1/3 was absolutely delicious). What would solve this problem? Did you use oil before you put the batter? Thanks!

    • Nele Liivlaid

      Hi June!

      I’m glad you like the bread!
      No, I don’t use oil. I think it must be the paper. I remember I once bought a paper I normally don’t use and it also stuck a bit.
      Another thing I can think of — did you let the bread cool down before you tried to remove the paper? I let the bread breath for about 10 minutes, then I wrap it into kitchen cloth and let cool completely. And the paper peels off very easily. I guess, if you leave it to cool uncovered, the bread (and the paper) can get too dry and stick to one another.

      I hope this helps!

  40. Hi, I really appreciate this recipe! GF? Yes! No sugar? Yes!

    I have a question as I’m currently fermenting my batter. Will ACV from soaked buckwheat have any affect? I rinse it well.I always have soaks my grain with acid medium so I’m hoping it not going to hinder it. Or is that going to speed up the fermenting? I asked because when I was blending the soaked raw buckwheat grout (for 24 hours) with 10.4 oz, the bubble already start to form so not sure if it because I already “activate” the grain of what.

    Also is there a special oven that go lower than 200 degree Fahrenheit? I figure I need a oven thermometer to test the “warm” temperature.

    • Nele Liivlaid


      I’m glad you found it!
      As far as ACV is concerned, I don’t actually know! It’s down to experimenting 🙂 Please let me know whether it had an effect or not.
      I’ve noticed that people in US struggle with low temperatures and ovens 🙂 My oven for example has the lowest mark at 50C (122F) and when I turn it a bit more than half way I know that I’m at about 35C. Remember, it’ll take longer (about 16-18 hours) at room temperature.

    • Nele Liivlaid

      Hi again!

      I made the bread today with buckwheat and quinoa soaked in water with ACV and everything worked perfectly! You can see my Insta stories 🙂

  41. Hey again. Unfortunately, my oven temperature is too high as it was already cooking. :/ So, I attempted to fix it then accidentally use the metal utensil. Is the metal not allow due to being able to react while fermenting? I cook it for an hour anyway. This recipe sound like it can be considered raw bread. Anyway, so mine end up being a bit mushy inside and shape like a biscotti lol since I currently don’t have a bread pan. Will get one soon. I’ll try again later in a few weeks or in a month. I’ll still eat my failed attempted bread. Thankfully it tolerable and probably a reminder of what not to do. Next time I’ll do room temperature. Do you use rubber band around the cloth while fermenting? I just want to make sure I’m keeping away from pest. Thanks again.

    • Nele Liivlaid

      Hi there!

      The bread cannot be considered raw as it’s baked! 🙂
      Yes, metal interferes with fermentation.
      If you bake it without being fermented and therefore properly risen, it will be all mushy. And you definitely need a bread loaf, otherwise it doesn’t keep a bread shape.
      I either cover the bowl with plastic (it doesn’t touch the batter) or with kitchen cloth (no rubber band).

      It was kind of funny how you put all this down 🙂 I’m glad you didn’t lose your sense of humour!

      I’m sure it’ll turn out well next time (when you let it ferment and use a bread loaf)!

      All the best!

  42. Hi Nele – I read in your reply to Lesley that you had made this bread without fermenting it, and that it had worked. Did you use any leveners (baking powder???) that time?

    • Nele Liivlaid

      Hi there!

      Actually I was really surprised to read that 🙂 The only thing I can think of is I meant post-fermenting (the few extra hours after mixing in the herbs) as I have never baked it without fermenting the batter at all. I have corrected it in my reply as well. Thanks for bringing my attention to it!

      However, I think you could try baking powder + baking soda. Still, the bread would be totally different as fermentation gives it the tangy taste.

      All the best!

  43. Hello!

    This may be a silly question, but I don’t have a blender. Would a food processor work just as well? Thank you!

    • Nele Liivlaid

      Hi Heather!

      No worries! 🙂
      I have never tried with food processor, but I’d suggest you don’t add all the water at once. Instead, add about an half and process the batter as smooth and fine as you can and then add the other half. If you have an immersion blender, that works very well too! In fact, this is what I’ve been using lately.

      All the best!

  44. Hi Nele
    I would like to make the bread without the oregano taste. Does the oregano add anything to process of making the bread except from the taste?
    All the best

    • Nele Liivlaid

      Hi Annette!

      You can leave the oregano out! It’s just the matter of flavour — add anything you like!

  45. wallace baisden

    wonderful and simple. My oven will not heat below 175° farahenheit. I’ll find a way to do this. thanks, wallace

  46. Oh my goodness, this was absolutely amazing! Best GF bread I’ve ever tried. I added walnuts, raisins and cinnamon. It came together easily, rose beautifully and tastes so good. Thank you so much for this recipe! I’ll be making this again soon!

  47. How would it be if I used creamy buckwheat from Bob’s Red mill? Would this froth up the same? This looks incredible.

    • Nele Liivlaid

      Hi! Thank you! As it’s crushed buckwheat (not whole groats) it’d probably soak in more water (not sure how much) and the water/grain ratio would be different. I recommend using whole groats.

  48. Annamaria Deme-Perge

    Hi, when do you season the batter? Before or after fermenting? Or it doesn’t matter…?

  49. Hi there,the bread seems to have turned out ok, but after 7 hours in the oven it hadn’t risen, so I left it out overnight at room temperature ( so all up ,probably had it fermenting 19 hours) and it had risen a bit with small bubbles. Just wanted to check, is it meant to smell very sour and quite unpleasant ?? Is this just the fermentation that makes it smell like that ? Taste wise it seems ok ,it’s just the smell ?thanks a lot, Simone.

    • Nele Liivlaid

      Hi Simone,

      Yes, the batter smells a bit (it’s part of fermentation). The longer you ferment, the stronger the smell. I’m glad you liked it 🙂

  50. I can’t seem to get the measurements right. The 425 grams is about 3.5 cups using a glass measuring recipient, correct?

    • Nele Liivlaid

      Hi Clinton,

      According to Cronometer.com 1 cup of dry buckwheat groats is 164 grams. I believe their cup is 240 ml (I have no means to check at the moment — I can do that once I get home).
      The water you add to soaked groats to blend the batter is 300 ml (or grams). So, it depends on the volume of your cup (240 or 250 ml cup).

      All the best!

  51. …and the water would be a little more than that at 4 cups?

  52. Amanda Joan

    SO glad to have found your blog. Really looking forward to trying this bread.

    I’ve been on an SCD diet with modifications to help with candida, but after 4-5 months without significant improvement in my canidida related complex I am researching new approaches.

    I was wondering if you’ve you considered making the bread with the same ratios as the the quinoa-version only with millet? I know millet is alkalizing and easily digested, if left unblended it could also give a nice crunch to the bread!

    Thank you so much for the inspiration, it was much needed!
    Good thoughts from Norway

    • Nele Liivlaid

      Hi Amanda!

      I’m so glad to have you here 🙂
      I’ll have a huge update on my Candida related articles — I hope to publish everything in the next coming weeks (working on it now).

      I haven’t made the bread with millet, but I think it should work well. I’d start with replacing 50g of buckwheat with millet to see the consistency. Did you know that all grains are alkaline-forming when sprouted? Lately I’ve been sprouting my buckwheat and quinoa before blending the batter to boost the nutritional value and decrease glycemic load of the bread.

      Happy baking!

  53. Do you know the nutrition facts?

  54. Jeanette Dunn

    The problem Im having is in the fermentation process .Im finding that the groata absorb all the liquid nd its nonot getting bubbly.not sure what to do or how to fix.

    • Nele Liivlaid

      Hi Jeanette!

      First, soak buckwheat groats in water (6-8 hours). Then, drain and rinse the soaked groats. After that, blend the soaked groats with 300ml of water into homogeneous batter. Cover bowl (glass, ceramic or plastic) with plastic and let ferment.
      I’m sorry, I don’t quite understand what you mean with “the groats absorb all the liquid and it’s not getting bubbly”. After you have the blended batter, the groats can’t absorb any liquid.

      Did you watch the tutorial video as well?

      Let me know if you need more guidance!

  55. Amanda Joan

    Thanks for being so thorough in your answer!
    The first loaf I was a little bit too quick to cut it, so the center came out a bit soggy. The second one turned out really great though! I’m really excited that this doesn’t aggrevate any bowel discomfort after being low carb for so long.
    I’ve just purchased a set with 3 quality 1 litre sprouting jars and a sprouting dish for gelatinous seeds (chia, flax, wheatgrass) that’s arriving in the mail tomorrow! Really excited to get sprouting. 🙂

  56. Hello,

    Thank you so much for posting this recipe…though I don’t have any allergies and I normally bake whole wheat sourdough bread, I bake one or two GF loafs per week as a challenge, after various GF tries I think I finally found a GF bread recipe that I like which is this recipe here.
    I couldn’t help myself and I added my personal input and I still have other various slight modifications and variations in mind.

    Thank you again for the inspiration,

  57. Ingrid Proctor

    I just tried this recipe. It was a resounding success! Thanks so much.

    I wanted to offer a suggestion for those with an Instant Pot. For the fermentation stage, I ended up putting the batter in a bowl on a trivet inside my Instant Pot for 12 hours. I used the Yogurt setting, but I used it with a Glass Lid (with a ventilation hole), instead of the pressure cooker lid. This way the temperature never got too hot. The Yogurt setting claims 115 degrees F. This temperature with the sealed lid would have been too hot, but the glass lid with a tiny air hole in it allowed some heat to escape. I took the temperature inside after a couple of hours and it was just 90 degrees F. Bingo!

  58. I read the above comment about using an instapot for the fermentation process, and it gave me an idea to try my yogurmet yogurt maker instead. I put the dough into the bowl and just covered it with a towel instead of the lid. It worked great! Left it in there for about 12 hours and it had risen an inch! Love this bread!

  59. Made it today. Wonderful taste and texture. Will be our only bread from now on!

  60. I have made this bread subsituting 1/3 of the buckwheat groats with oat groats and it has worked well. You just need to blend longer.

    • Nele Liivlaid

      That’s so awesome to know! Thank you for sharing!

      I’ve made this bread with red and white quinoa as well as millet (substituting 100g of buckwheat groats). With red quinoa and millet you need to add a bit less of water.

  61. Cailin Blanchard

    I made this bread and it didn’t rise….. It looks like in the pictures it’s a real loaf of bread? Why didn’t it rise? It was bubbly and beautiful when fermented, maybe I mixed it too much? It’s only the five ingredients right?

    • Nele Liivlaid

      Hi Cailin,

      Sorry to hear that! Make sure the water/grain ratio is right! Did you drain the soaked buckwheat well before blending the batter? Check the video for batter consistency. Was your batter the same?
      Too much mixing can also be the reason.
      Did you put it into cold oven and then turn the oven on or only when the oven had reached the temperature? If you put it into hot oven, it can “startle” the batter.

      Another thing you could try next time is post-fermentation — after mixing in all the herbs and salt, transfer the batter into bread loaf, cover with clean cloth and let sit in preferably warm place for another hour or two hours until you see it has risen some more. Then, put it into cold oven and turn it on for baking.

      I hope this helps!

  62. Hello again!! Theres so many messages Its really very nice you can respond to them all but after scrolling through for a while looking for an answer to my next question I can’t find the answer so I need to ask, what size is your baking tin? Its hard for me to tell from the picture but it looks longer than mine, Maybe there is only a standard size loaf pan but I don’t know a lot about baking bread, I’ve had to be super patient I don’t think it has fermented yet but it is quite cold in the house so I’m at about 36 hours now I think, theres funny little lumpy raised bits but I don’t know if I would call it a bubble, would it be very obvious to look at? Thank you 🙂 Im struggling a bit with being low on energy in the first stages of the cleanse so I’m excited to have some bread!!!!

  63. Hi Nele, I was wondering if this recipe could be used for making sandwich wraps? Love this bread! It’s so versatile. Thank you so much!

  64. Gwen van den eeden

    Hi! I have a question,
    My oven isn’t able to get on 30 C.
    Are there other options to ferment the dough?
    Or can it without fermentation?

    Greetings from the Netherlands.

  65. Gwen van den eeden

    Tank you! I’m going to try it.?

  66. Gwen van den eeden

    Hi, I have just one more question??

    How did you calculate the nutritional information?

    • Nele Liivlaid


      I’m not sure if I understand your question correctly 🙂 I used a nutrition program. Or maybe you meant something more specific with your question?

  67. Federica Norreri

    Just made it and loved it! it came out beautifully tasty and all. great recipe! i fermented for a little longer than the 7h called for and also the second proofing was a little longer because of my schedule, but it came out really good, baked perfectly, nice and airy. Only adj for next time: add a little more salt. thank u!!!! i don’t know how, otherwise i would gladly share pic of it 😉

    • Nele Liivlaid

      Hi Federica!

      I’m so glad to hear that! You definitely can ferment it longer — the longer you ferment, the more sour the taste. Feel free to add salt to your taste — for me it’s sufficient 🙂 Should you want to share the photo in social media, tag me @thenutriplanet (Instagram) or @nutriplanet.health.hub (FB).

  68. Federica Norreri

    Hi Nele,

    I have tried your recipe with quinoa and it was yummy and beautiful. Have you tried with sorghum? Or millet? would you use the same directions in terms of fermentation time, baking time, etc? What’s your experience? Thanks!

    • Nele Liivlaid

      Hi Federica,

      Yes, the quinoa version is lovely!
      I haven’t tried with sorghum, but I have with millet. Millet ferments beautifully, but it’s kind of hard and granular, so I’d use max 50g of millet and the rest buckwheat. You can soak, blend and ferment the millet and buckwheat together.

      Happy baking!

  69. Hi Nele!
    I have a gas oven so this isn’t an option, firstly it’s too hot and secondly it only goes down to 125c
    Any other way to ferment this?
    Thanks so much 🙂

  70. Just wanted to add my 2 cents:) I tried :the recipe out and it worked wonderfully – I will experiment also with oat groats (one third) and have a question: as the bread is quite “cake-like ” in texture I would like to know if anyone has tried to make it as as sweet bread-with raisins or dates and cinnamon etc. -or with added mashed fruit – ie.apples and then less liquid ? Thanks !

    • Nele Liivlaid

      Hi Judith!

      Thank you! I’m so glad you like the bread!
      I don’t find the texture cake like at all 🙂 Maybe your batter is too wet? However, I have added cinnamon and goji berries to my bread and it works wonderfully. I haven’t tried with mashed fruit or applesauce, but you’d definitely need to add less water then.

      Let me know how it turns out!

  71. Loved this bread! I follow the body ecology diet which allows the 4 ancient grains buckwheat,amaranth,quinoa&millet. The best part…my kids devoured it!

  72. Could you put dough in slow cooker on warm to proof? Don’t know what temp that would be. Use glass cover or towel to cover? Don’t have thermometer to check.

    • Nele Liivlaid

      Hi! If you can’t check the temperature, ferment the batter on kitchen counter (at room temperature). It’ll just take longer than 7 hours — even up to 24 hours. You can cover with glass, clean kitchen cloth or plastic — all work well.

  73. Thank you. Anxious to try.

  74. I want to try this recipe. I am wondering if I could put it in my Excalibur dehydrator at 95 degrees since my oven doesn’t go that low, and I don’t want to do the counter fermentation. Any idea if this would work?

    • Nele Liivlaid

      Hi Laurie,

      Yes, you could put the batter into your dehydrator. Alternatively, let it ferment at room temperature; it’ll just take longer than 7 hours — even up to 24 hours.

      Happy baking!

  75. Thanks for the recipe. I made it and it turned out great. What type of parchment paper are you using that appears in the picture? Thanks!

    • Nele Liivlaid

      Hi Aggie!

      I’m so glad that you like the recipe and that it turned out great 🙂 As far as the parchment paper is concerned… I don’t know… a normal one 🙂 I don’t remember which one was it when I filmed the video (such a long time ago!), but at the moment I’m using either 3D paper (with a pattern) or regular one that comes in a roll (not the wax paper though). I hope this helps! 🙂

  76. Hi there and thanks for the recipe. Can you please tell us what size loaf pan we should use? Thanks!

  77. I made this bread today and the results were good with some changes to the original recipe. I soaked my buckwheat groats overnight and when I was ready to grind them in the blender, I made sure to give them a good wash and drain first. Buckwheat groats when soaked develop a slimy coat. I made sure to mix them well in the strainer under running water to remove this and then let them drain for ten minutes giving them the occasional shake. I then added them to the blender (Vitamix) and added 250 ml / 1 cup of water. I then blended until smooth. This batter was thick enough to hang onto developing fermentation bubbles. I think if I had added the 300 ml of water that the recipe called for the batter would be too thin. I went ahead and added the salt to the batter while it was in the blender but I only used half of the suggested amount as I am salt sensitive. The batter was then transferred to a glass bowl with a plastic lid and allowed to sit out over night in my kitchen. I did not see any fermentation sign in the morning and left it to it’s own devices until the afternoon. At that point I placed it in my oven and in about four hours when checked on the batter had developed. I decided that I didn’t want to add any seeds or herbs to the bread as I didn’t want to disturb the rise. I gently transferred the batter to a lined tin with as little disturbance as possible and placed the batter back in the oven for an hour to recover. I then fired up the oven at 350 deg. with the bread in the oven, no preheating. I started counting the bake time after seven minutes. The bread took two hours to bake. When a toothpick is inserted it will still come out somewhat gummy. This is a bread that has a good crust and a very moist interior. It does not have the same texture as a wheat bread, but it’s nice. The groats that I used are fresh, meaning that they haven’t been stored for a long time. I used tap water to soak them and I used tap water to make the batter. The pan size was 8″ x 4″ and metal, lined with parchment. I hope that I have shared enough information here to help others have a successful baking experience.

    • Nele Liivlaid

      Hi Signey,

      Thank you for your insight! I’m glad you like the bread!

      Indeed, I instruct to rinse and drain the soaked buckwheat well — yes, it does get slimy!
      This bread is also delicious with no salt added — lately I’ve been making it totally salt-free.

      And yes, you got it right that the bread needs to be in the oven while it warms up — this is what I suggest in the recipe as well. However, it takes 1 hour (+ 10 minutes when it heats up to 350) to bake it in my oven — I guess ovens are different.

      Again, thanks for sharing your experience!

  78. Hi Nele, You gave a great step by step description of the steps you took to make your bread. I repeated the importance of some of those steps because they could make a difference with the wetness problems people have been having. I think the point of rinsing the groats well bears repeating as I tried making a soaked buckwheat bread from another site and didn’t realize the “slime factor”. I was very surprised to find that after I had washed it, it still had a bunch of slime in the interior of the mass of groats. Insufficient washing and draining of the soaked groats could lead to the batter being too thin to hold the fermentation bubbles well. As for ovens, I do have an older oven and this could be why it took longer to bake. I suspect though that it has more to do with how long the groats soak, their water uptake, and how much water is added to the groats for blending. I appreciate this recipe and I intend to experiment more with it. Thank you!

  79. Hi Nele! I’m making this right now! Quick question – when you say “blend until a smooth batter” I was wondering how smooth. I’ve been blending my groats for a while now and the substance is smooth-ish but granular. Is this sufficient or should it be 100% smooth? My blender is just a regular blender not a Vitamix and I can’t see the batter getting any smoother than it is now! Thanks!

    • Nele Liivlaid


      Not silky-smooth, no! However, all the groats should be well blended, i.e. there should not be intact groats. You can also check the video for the batter consistency! I don’t have a Vitamix either 🙂 Lately I’ve been processing the buckwheat with immersion blender — I find they blend easier than with regular blender.

  80. Thank you, Nele! Is the video on this page? I see a photo with a little play icon on it, but it isn’t clickable.

    I’ve let my batter sit at room temp for about 24 hours but I’m not seeing bubbles yet. I’m concerned if I leave it out any longer it will spoil. But it sounds like baking it without bubbles also won’t yield anything?

    • Nele Liivlaid


      You were right — for some reason it didn’t play! Thanks for letting me know! I’ve moved the video to the top of the post and it’s clickable now!
      What is your room temperature? If it’s very low (20C or lower) it can take longer than 24 hours.

  81. It’s about 72 F here. I ended up baking and I think it turned out okay! Not as fluffy looking as yours but practice makes perfect. 🙂 Thanks for the great recipe and for moving/fixing the video! <3

    • Nele Liivlaid

      I’m glad it turned out! You could try adding a bit less liquid next time and see if it works better for your bread. Also, try substituting about 100g (3.5oz) of buckwheat with quinoa and add about 280g (9.9oz) water when blending. I find it ferments better and quicker with some quinoa.

      And more — even if your oven doesn’t go as low as 95F, put the bowl into oven with door closed anyway for more stable environment.

  82. I don’t understand what you mean by 300g water. I have never heard anyone measure water in grams?!?!?! We measure it in ml, dl or l…

    • Nele Liivlaid

      As you prefer — 300g of water equals 300ml of water. I prefer scale over cups as it’s more accurate.

  83. Hi Niele,
    I had soaked buckwheat in my freezer and was wondering what to do with it . I checked some recipes I had saved awhile ago which included yours. I want to try this recipe but I don’t remember if the quantity I soaked was a cup or less. I have a little over a cup, which is 196g, that won’t be enough for a whole loaf but will it enough for half of this same recipe?

    • Nele Liivlaid

      Hi Ti!

      I think you meant fridge?

      Half of the bread recipe would be:
      — 213g dry buckwheat groats
      — 373g soaked buckwheat groats.

      If you had 196g dry buckwheat groats, then add 134g of water to soaked groats. In case you have 196g of soaked buckwheat, add 76g of water to blend the batter.

      I hope it turns out well!

      P.S. Many of my muffin as well as cake recipes use soaked buckwheat as well!

  84. Thanks Nele, I kept it in the freezer but now it’s defrosted in the fridge. Does it mean that if I bake bread with the soaked buckwheat, it would be a very small loaf?

    • Nele Liivlaid

      Hi again! In case you have 196 of soaked groats, it makes 26% of the recipe (about a quarter). However, if you started with 196g of dry groats, you’d have 46% of the recipe (almost half).

  85. Thanks

  86. I really thought this was going to work out for me… but the end result is something that looks like I blended a bunch of beans then baked them. On the instructions is says soak at least 6 hrs what if they are soaked longer? Blending well I have vitamix but in order to get things well incorporated I needed to use more than a low setting.any suggestions? I drained the groats throrougly and did a longer fermentation procoess.

    • Nele Liivlaid

      Hi Joelle,

      I can’t figure out what might have gone wrong… Just to make sure you followed the instructions:
      — soak RAW groats (no harm will be done of you soak them longer than 6 hours). Raw (unroasted) is the key here as roasted buckwheat won’t ferment.
      — drain the soaking water and rinse well with clean water. Let drain for about 5 minutes to get rid of any excess water.
      — blend with the soaked/drained/rinsed groats with clean water and let ferment in a bowl covered with clean cloth or plastic (make sure it’s not a metal bowl). If your oven goes down to 35C, it’ll ferment in about 7 hours. Should you ferment at room temperature, it can take up to 24 hours or longer depending on how cool or warm it is.
      — You should be able to see small bubbles and the batter should have risen a bit before you mix in the herbs/salt/seeds.

      BTW — I find it easier to use immersion blender to process the soaked groats and water. Otherwise yes, if you go for blender, you’d need to use higher setting and help with a spoon to get it swirling.

      Did you also watch the video and compare the consistency with your batter? Did it look the same or very different? The only thing I can think of is that either your batter was too liquid or for some reason the fermentation did not happen.

      I hope we can get to the bottom of this!

  87. Hello, I didn’t use the oven method and let it fermentated for 24 hours. Bur I’ve realised there were 3-4 light green-ish/blue-ish spots on the surface. I’d thought maybe the seeds I’ve added before fermentating caused this but couldn’t be sure. Is it possible that it could get moldy?

    I also didnt rinse after soaking because the recipe I’ve firs found said the gelly parts are important for fermentation which didnt make sense…

    Thank you!

    • Nele Liivlaid

      Hi! You definitely need to rinse the soaked groats well before blending the batter! I suggest you try again. To prevent any unwanted bacteria or mould developing, make sure you wash your hands well and use very clean equipment (blender, bowls, spoons).
      I’d also recommend checking on the batter every now and then not to let it over-ferment.

  88. Hi Nele, I left the soaked buckwheat in the fridge since the last time I contacted you. Will it still be okay to use?

    • Nele Liivlaid

      Hi! It should be OK. Of course it depends on how long it’s been in the fridge 🙂 Anyway, in case it’s still fresh, you should be able to make bread with those!



    • Nele Liivlaid

      Hi! Thank you for being so considerate! When you click on the buckwheat link (it’s an amazon affiliate link) from the recipe and end up buying anything from amazon during that session, I earn a small %. Thanks again!

  90. This is the first fermented bread I’ve tried to make. It’s in the oven now, but after pouring it into the pan, I’m pretty concerned that it shouldn’t be eaten. I don’t have an adequately low temp setting on my oven, so I let the batter ferment at room temperature for about 23 hours. I realize now that I could have baked it much sooner, but I was looking for obvious bubble signs on the surface of the dough, and I didn’t see them. I only watched your video after the fact, and I see that there weren’t really obvious signs of bubbling on the surface of your dough either. So, I think I was waiting for a bigger effect than needed.

    That said, when I stirred it up and added it to my loaf pan, I definitely got a bad smell. Not an alcohol-y or vinegar-y smell that you might associate with sourdough, but something closer to rotten eggs or something fecal (yeah, fart smell). Not super strong, but definitely there.

    I’m baking it anyway to see how the consistency is, because the batter also seemed less liquid than yours, although I followed your specifications exactly as far as measurements and rinsing and draining.

    It’s probably not safe to eat though, right?

    • Hi Lauren!

      Yes, only tiny bubbles are sufficient. This is why I’d suggest fermenting in a glass bowl — so that you can see what’s going on throughout the batter. 23 hours might be too long — in my experience it takes about 16-18 hours at room temperature.
      Indeed, some people might find the smell of fermentation unpleasant. However, this doesn’t mean that the bread is not edible. Unless there are visible signs of mould… Also, the smell should be gone after baking — if it still feels weird, then I’d say don’t eat it and try another batch with shorter fermentation time.
      Anyway, let me know what came of your loaf! 🙂

  91. Hi Nele, I am excited to try this bread, but I was wondering about the size of the loaf pan. It looks much longer than a standard loaf pan in the U.S. I’m sorry if someone already asked this. I read through most of the comments, but didn’t catch any mention of the loaf pan. Do you have recommended dimensions for the pan/ Thank you!

    • Hi Joanne!

      Sorry for the late reply — I was travelling!
      Here are the measurements — my handmade ceramic loaf (27x9cm, 10.6×3.5inch) is not standard. I’d say go for 25x9cm (9.8×3.5inch).

  92. I sometimes will put pyrex 2 cup measure with 1 cup water in the microwave, heat it just to boiling and then place my container of covered yeast dough in the microwave to raise. Usually works well. In this case, you might have to heat the water every so often (taking the dough out of course).

  93. Hi Nele, thank you for the recipe! Could I please clarify which oven setting did you use? I have a whole bunch of different ones (fan forced, fan assisted, top heat, bottom heat, top and bottom heat) and I’m not sure which one would be best for this bread. Thank you.

  94. Pingback: Two-Ingredient GF Vegan Buckwheat Bread | Bit of Earth Farm

  95. Juliette Smit

    Hi Nele,

    Thank you for your recipe.

    Is it possible that you can get diarrhea of the bread (maybe because I fermented it for too long or baked it too short? ?

    Best, Juliette

    • Hi Juliette!
      I’m afraid I cannot give you an answer here! I also eat the batter raw (not baked) and it doesn’t have any adverse effects. You need to be meticulous about hygiene though not to allow wrong kind of bacteria to grow.

  96. What size is the orange metal loaf pan in the pics above that baked the perfect square loaf?

  97. For Juliette: if you have a higher pathogen load ferments will cause diarrhea (healing affect) until you’ve brought it down and have a sufficient amount of good bacteria verses yeast and pathogens again.

  98. I have now made this twice with very good results! What a wonderful simple recipe! Now that I’ve mastered the basic recipe, I can’t wait to try the quinoa and millet variations, as well as other flavors to mix in. I do the initial fermenting step in my instant pot using a glass jar and the yogurt setting. I do the second ferment in my toaster oven by utilizing the keep warm setting and leaving it on for just a few minutes at a time to get the right temperature. Thank you so much for this very wholesome recipe and greeting from Southern California!

    • I’m so happy to hear that April! And very good tips on fermenting! Thank you!
      When I make the quinoa version I replace about 100 grams (3.5oz) of buckwheat with white quinoa and add a little bit less water when blending.

      Have a peaceful Christmas!

  99. Hi thank you so much for this recipe. I’m starting it tonight. I wonder if you have noticed a difference when you add apple cider vinegar to this sourdough or when you don’t. Is there a taste difference? A rise difference?
    Also I’m hoping I adjust the measurements and temperature correctly for US Metric.

  100. good morning, thank you so much for your great blog and recipes. I’m making the buckwheat sourdough today and its not clear about the water measurement after soaking. I’m in the US and all of the measurements (290 ml, 10.2ounces, 1.23 CUP are all different. Im hoping to start the second soaking this morning and hope you can clarify.
    Thank you!!

  101. Tell me how you sprout your grains? What do you use assprouter?

  102. My batter has been sitting for over 24 hours in the kitchen and still NO rising or bubbles. I rinsed it very well and let it sit for a while to drain. Is some slime necessary for fermentation? Nothing is happening. How warm does the room need to be for it to ferment (b/c my oven doesn’t go as low as 35 degrees celsius).

    • Hi Jeanne! This is weird! No, the slime is not necessary, I always rinse it very thoroughly before blending into batter. What’s your room temperature? Also, making sure you don’t use metal bowl and indeed use raw (unroasted) buckwheat.

  103. Hi Nele
    Just wanted to say thanks for creating such a wonderful rare resource for simple, healthy and satisfying real food recipes. Really enjoyable.

  104. Nele, I was wondering if it makes sense to reserve some of the ferment and maintaining it like a sourdough starter for subsequent bakes. I know you have a starter recipe that is basically the same formula for this bread, but any idea whether feeding it and using it as a starter would improve the flavor and proving time of this bread?

    • Hi again! No, I haven’t tried it to start new batches. However I doubt it would work as it is so different from the other sourdough starters that is so difficult to culture yourself. If you’re willing to try, go ahead and let me know 🙂

  105. Hi, thanks for the recipe, I made it and it was very tasty and satisfying.
    Can you make the bread with toasted buckwheat?

  106. Adam Ratcliffe

    Hi Nele! thanks so much for sharing this amazing recipe! I’ve been making it weekly for several months now and it’s become my go to breakfast. My doctor has recommended I increase the quantity of omega containing foods in my diet and I thought about adding flaxseed to the loaf. Is this something you’ve tried? If so how much would you add and at what stage of the recipe?

    • Hi Adam! I’m so glad to hear you’re loving this bread! Try adding ground flaxseeds along with herbs and salt when the batter is fermented. However, start with a small quantity as flaxseeds tend to change the consistency (being a binder). A great way to increase your omega 3s would be chia pudding, but grind the seeds first. You can also add ground flaxseeds to any dessert bowl — I like to make raw buckwheat cream with berries. You can watch how I make it in my latest video Dr. Greger’s Daily Dozen https://youtu.be/YRvTSu26L64 All the best!

  107. Adam Ratcliffe

    Thanks Nele! I’m going to make a loaf today with the flaxseed and see how it goes. Also thanks for the video link, that app seems like a great way to stay on track with balanced nutrition 🙂

  108. Adam Ratcliffe

    I added 4 tbsp of ground flaxseed to the loaf before baking and it turned out well. It slightly altered the flavor and seemed a little more dense than usual but still just as good ?

  109. Wow! Thanks for this amazing recipe! I tried it today. It came out great and I had not fermented it enough because i put it wrapped up before bed thinking that would be enough time except only 7 hours had passed, oops. so no bubbles but it still made a great bread! I recently had made another persons recipe with almost the same ingredients and it didnt taste good, they kept the goo on after soaking and it came out gummy and dense, then I tried it again and it still didnt taste that great. This one is excellent! Thanks for all the testing to make something come out so consistently!

  110. Hi Nele,
    Thanks for the recipe! I tried to bake this, I think it turned out well. I was meaning to ask you. My oven didn’t have a low temperature setting. So I let it to ferment in room temperature (27 – 30 Celcius) for 14 hours. I realized there was some bad smell starting to emanate from the batter. Ignoring the smell, I continued to follow your recipe and mixed with salt & sunflower and pumpkin seed, poured onto bread pan, left it to ferment for another 2 hour and baked it for 1 hour. Is the bad smell a normal thing during the fermentation process? Or did I ferment too long? The batter have risen and there were lots of bubbles. The top layer were slightly yellowish. The odour lasted until I finished baking. After I cut into slices, the smell has reduced a lot and was not too bad before I ate them. Secondly, I found it really hard to remove the bread from the parchment paper after baking. It totally sticked to the parchment paper. If I use force to remove it, the paper gets torn. Is there anything I’m doing wrong. Hopefully you will help to clear my doubt! Thanks in advance!

    • Hi!

      I’m so glad you liked the recipe!
      In case of 30C maybe yes 14 hours is too long, 8-10 hours should be sufficient.
      If the batter ferments for too long, it starts to smell a bit, but the baked bread is still tasty.

      As far as the parchment paper is concerned, did you let the bread cool down before trying to remove it? If so, and it still stuck, you could try a different brand or even wax paper. The one I use comes off really easily.

      I hope this helped!

  111. Hello Nele,

    Greetings from Malibu, California.

    First, thank you for your commitment to the purest, simplest, and safest path to health, healing, and longevity through your brilliantly creative and delicious 100% plant food recipes. To date, all that I’ve made have performed as depicted, in your video presentations.

    My question is: for the one-hour baking at 350F have you used a glass (Pyrex) loaf dish/pan? The dimensions of mine is 22cm x 13cm x 7.6cm. Would glass properly conduct the heat for this recipe? I never use oil so would be using (as called for) parchment.

    Kind regards,

  112. I have already put my batter to ferment in a stainless steel bowl. It’s been in the bowl mant hours now. I hopw it’s not a problem, it is stainless. Thank you for your help.

    • Hi Laura! I haven’t tried stainless steel for fermenting. I searched online and it seems that stainless steel pots are used to fermenting. So, it should work. Let me know, I’d like to know!

  113. Hi, Nele. Thanks for the recipe. Is there any concern about the batter spoiling while fermenting or too much bad bacteria developing? Thanks. -Paul

  114. Jessica Dueck

    I soaked a lot of raw buckwheat groats (unknown weight), would it be possible for you to weigh the soaked groats after they are rinsed and put that in the recipe as well?

  115. Paul Cristo

    Hi, Nele. Would this recipe work if I used store-bought buckwheat flour? Or is part of the process the soaking and grinding of the groats? Thanks. -Paul

    • Hi Paul! Flour acts totally differently and absorbs a different amount of water. Therefore, I don’t know what the liquid/flour ratio would be. Besides, making the bread with whole soaked groats results in a much healthier bread ?

  116. Hi Nele, finally I got my hands on raw buckwheat. I soaked the right amount but after removing the floating buckwheat and rinsed drained and weighed it, I got less than 700 g. I blended with the amount of water in the recipe but my blender was struggling, so I watched the video and noticed you used 300 g and not 290 g which was on the recipe. I increased it to 300g then tried again to blend and this time it was ok. After, I poured in a glass bowl and Covered with a plastic wrap and placed in my portable oven since you advised we use a place with a steady temperature. My oven hasn’t got a very low temp range but I still left my batter in there overnight. This morning, I checked it after 13 hrs, still it hasn’t risen. The temp in my oven ( not switched on) is around 23 degrees Celsius. I decided to leave it on the counter top instead but I don’t want another wastage. Is there any idea of what I can do so that I can get a good rise?

    • Hi! 23 degrees is basically room temperature and it will take at least 16 hours (might also be 18-20h) for the batter to ferment. Let me know if it fermented with longer time!

  117. Thanks Nele, actually, it came out fine. I baked it after 22 hrs. When I checked the dough, it was a bit watery and did have a few bubbles. I poured it into a glass loaf pan but I didn’t read the part you said the dough has to be in the oven as the oven temp rises! and since my oven heats up very quickly, I opened it a bit and lowered the temp. After, I placed the loaf pan in and baked for an hr. it did come out ok. I had a few issues getting it out of the glass pan though I oiled it ( had no parchment paper), most came out just some of the base got stuck. I liked the fact that it had pockets but I didn’t really like the taste. I didn’t add enough salt but that hasn’t stopped me from eating it. I also wrapped and kept the rest in the fridge but it seems to be getting wet. 1 thing I like about it is that after many yrs of trying to make this loaf, finally I did it, it came out fine and I’m proud of myself. Thanks do much Nele for answering so many questions, taking the time to read each comment though this recipe has been out awhile now. You are doing very well. Please keep it up. Blessings.

    • Hi! I’m glad it came out fine! I hope you’ll try it again and that it will be even better! I suggest slicing it up and freezing instead of storing in the fridge. You can add any flavours you like, even cinnamon for festive touch ?

      Thank you for sharing and have a great Sunday!

  118. i have now made this bread two times and it will become a staple in my pantry. the first time I couldn’t wait for the bread to cool which was a mistake as it changed the texture. the second time it came out perfectly and the texture looked just like in Nele’s pictures.

  119. Will do. Thanks

  120. Paul Cristo

    Hi again, Nele. How are you able to get your crumb to be uniform throughout the loaf. I’m finding that my loaf’s crumb is more dense at the bottom and not sure how to fix that. Thank you so much for your help.

  121. Paul Cristo

    I put it into an already heated oven. Should I put it in cold?

  122. Paul Cristo

    Okay, will do. Thank you!

  123. Paul Cristo

    That worked much better, though I’ll probably have to cover the top while the oven heats up; the top of my loaf was a little too browned.

    I’m curious if you’ve ever doubled the recipe to make a regular sized loaf. Will the buckwheat hold up to make that large of a loaf?


    • Great! Well, if you use a bigger loaf, it should work. To me, this IS a regular sized bread ? I mean, you shouldn’t try to fit more batter into the same loaf, but use larger one. I hope I made sense ?

Leave a Comment

Your email address will not be published. Required fields are marked *