Forget about industrially produced gluten-free breads, often full of additives. Fermented Buckwheat Bread is based on an age-old technique: natural fermentation. Here, there's no baker's yeast, but a soaking process that awakens the grain's nutrients. It's easy to prepare, but it needs to ferment overnight.
The result? A bread with a strong character, a crispy crust, and an airy crumb, its slight hint of acidity reminiscent of authentic local flavors. It's the ultimate choice for those seeking whole, unprocessed food that respects their inner balance.
The MyMenoChef advantage: Low glycemic index and maximum bioavailability of minerals.
Texture: Rustic crust and airy crumb.
Flavor: Intense hazelnut with a subtle fermented note.
Preparation
Ingredients
Preparation
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Rinse the buckwheat several times until the water runs clear.
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Soak the buckwheat for 6 or 7 hours.
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Drain without rinsing and blend the buckwheat with the water and salt until you obtain a smooth paste.
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Place the dough in a bowl, cover with a cloth and let it ferment at room temperature for 12 to 24 hours, depending on the room temperature.
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Once the dough has risen and formed small bubbles, transfer it to a loaf tin lined with parchment paper or a sandwich loaf tin (mine is great: it has a lid and nothing sticks). Sprinkle with pumpkin seeds or other toppings. Then bake in a preheated oven at 180°C (350°F) for an hour and a half.
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After baking, remove the bread and place it on a wire rack. Wait for it to cool before slicing and enjoying.
