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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

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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

Description

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.


Scale

Ingredients


Instructions

  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).

Notes

One slice has 7.3 GL points.

  • Method: Baking

Nutrition

  • 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

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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.

273 Comments

  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!

      Nele

  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?
    Tq.

    • Nele Liivlaid

      Hi!

      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 🙂

      Nele

      • 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 🙁