GLUTEN FREE BUCKWHEAT BREAD ACTIVATED

When I came across this recipe, I thought it would be interesting. I used to soak buckwheat grains to make one-ingredient pancakes and the effects were tasty, so I thought that you should give this bread a chance as well.

Soaking the grains (and if you want to know, buckwheat is not officially considered a grain – it is the flower grain of a plant that is related to rhubarb and sorrel) causes them to activate and the nutrients they contain become more digestible.

This bread needs to be soaked for 3 days – it seems quite a long time, but you actually don’t need to do anything else except pour water over it and mix it once a day. The secret of this bread lies in proper soaking.

So what do we need?

• 330g of unroasted buckwheat (light)

• 0.5 liters of water

• 0.5 tablespoons of salt

Optional:

• 0.3 cups of linseed

• 30 g of shelled pumpkin seeds

• 30 g of shelled sunflower seeds

• 1 teaspoon of cumin

The groats should be poured over with water and set aside for 48 hours – I used a closed heat-resistant vessel for this. You will see bubbles appearing shortly thereafter to indicate fermentation. You can mix 1-2 times in between.

Then, put the prepared groats into a blender and mix with salt until smooth. After blending, add the grains and put them into a baking dish greased with coconut oil or clarified butter.

Let stand for another 8-12 hours at room temperature.

Bake for about 80 minutes at 180-160 ° C.

So will you try?

I wish you a tasty meal!