How bid is your pan? Do you mix the everything bagel seasoning IN the dough or ON top of the dough? Thank you for this recipe!

The best investment I ever made!

best bread I’ve ever tasted! feels so healthy too!

I tried it and loved it! Thanks❤

Now I am thinking to not make a loaf, but to spread the dough out in a glass baking dish and make a thinner bread, maybe a flat bread, bread sticks?.

Mine came out wet on the bottom and mushie inside. I toasted the ends and they were awesome. Next time less water higher temp.

Hello, quick & easy video! Can using vegan milk instead of water be permitted?

Thanke you Dear! 🙂 this recipe is just fabolous! The best to find out there and so easy to make. I will keep it! ❤P. S. Even a sweet version tastes wonderful. Like throwing cinnamon and raisins or figs into it.

I'd like to give you 2 thumbs up for keeping it nice and short, but with all the information. Thank you 😊 🌈

OMG, just got the farmer cheese out of fridge !!! This's the best, fastest and great recipe 🥇, especially for busy moms )))) I used plain wholemilk yogurt and with Greek yogurt - both yummy, creamy , the taste slightly different but overall they are same. Thank you so much, now I can cook and bake our favorites food with no problem. 😍🍪🍚👩‍🍳

❤

Just a heads up if you're a diehard vegan, honey is not vegan. Unlucky lads! Bread looks nice - will give it a shot.

I made this. It's wonderful! Make sure to add parchment paper to all sides or it will stick to glass. Sesame seeds on top is a perfect complement. I will try other toppings and add-ins as I continue making it. The texture is lovely right out of the oven. Soft and fluffy on the inside. Also amazing when toasted. The texture becomes chewy and crispy on the outside and also densely chewy on the inside. Really amazing. Lovely plain. I also tried it with butter. Very satisfying and will go with any dish. I love that it is gluten free and oat free and that it is also fermented which is gut microbiome friendly.

I love your channel!

Hi do you drain the buckwheat after soaking.

damn it, came for a bread recipe, but ended up falling in love.

I love this fermented buckwheat bread! Great video. I’ve just subscribed. Thanks!

So you didn’t change first water? just added more and blended ?

Is it also tasty without toasting?

Can this be greek yoghurt?

I love cilantro, I can't wait to try this. Cilantro gone to seed is a beautiful addition to any flower garden.

I made it and it didn't bake in the inside. I soaked the groats for 24 hr,. as instructed. Blended in food processor added salt and maple syrup, let stand another 24 hour. Poured into prepared glass bread loaf pans and baked 350 for 2 hours. It was hard on the outside and a firm mush on the inside. I was sad it did not turn out like yours.

Can I use maple syrup or coconut sugar instead of honey?

Did you lightly rinse the groats before soaking them?

This is not vegan if it has honey in it. Vegan = no animal abuse. Bees are animals.

Thank you for this recipe! We love it! I give it a little twist and it turned out great! I also shared it on my page and your link as well! Thanks so much for the recipe🥰

Is salt and honey is cumpolsory r we can made this bread without honey and salt?

I would like to correct your ridiculous English. You are not “making” cabbage, you are cooking cabbage. If you can make cabbage, I wonder what else you can “make”. Can you make eggs? Maybe you can make chicken? Seems to me the ability of creation should trump any other arguments! If you can make eggs and chicken , why, we should elect you as God! Only God Can create chicken or eggs!

I wonderIf thats how they make Paca bread that is new in market but I refuse to pay $12 for loaf size!! Thanks for video ❤

Can I quit the sweetener?

CAN I MAKE WITHOUT ANY SWEETNER? WITHOUT HONEY

Love cilantro!

lol the enthusiasm is a high pass LOL

Hubby is allergic to honey. Sub maple syrup?

I love this idea, and look fwd to trying it, however I do have a question. You said it should be a fermented brine, and not vinegar-based. The pickles I love most are Cleveland Kitchen kimchi pickles, which are "lightly fermented", but they do contain vinegar (ingredients say fermented vinegar). The container also says to always keep refrigerated, so perhaps its not as safe to keep on counter as a fully fermented brine would be? Should I just keep them in the refrigerator and let them soak for longer? I was thinking of using cucumbers, or lightly blanched cauliflower. Ideas? Edit: okay, sorry I didnt notice before, but I see now that it looks like you're not posting videos lately. So if you're not really on KZbin anymore, sorry to bother you 🐱

Thank you! You have fantastic blog. Hope we see you soon!

That’s absolutely brilliant 😀🌹🌹🌹 I just knew about a research saying that it lower the blood sugar level for diabetes 👍👍👍

Can this be made without the fermentation? Maybe after soaking put baking soda and appel cidar for creating air in the batter/dough?

Honey is NOT Vegan mate! Correct your title.

Thanks for the recipe. The bread came out very good and tasty, especially after toasting it twice. However, I'm not sure how the texture is supposed to be when it comes out of oven. The surface was crispy, but the sides and bottom part of the loaf came out softer than expected. I'm not whether this is normal?

Hi I would like to know what the nutritional facts of this recipe is. Would you please share it with me? Thank you

*Loaf pan size* Is it a 8.5 x 4.5 x 2.5” = 6 CUPS pan OR a 9” X 5” = 8 CUPS pan size?

Is it good to make sandwiches with it?

Hello Sophreakingood & happy followers. This recipe looked so good & the replies were so positive I had to give it a go!!! Unfortunately my loaf turned out like a bag of glue. Too wet is my conclusion. I’m in Thailand and my (untoasted) Buckwheat groats were from the EU. I followed the simple instructions exactly. I cooked the loaf for 90 minutes at 350F, and the thermometer was sticky when I pulled it from the loaf. I put the loaf back into the oven until I got a 210F reading which took 3 hours. I pulled the loaf out and waited 2 1/2 hours to let it cool before cutting it. When I cut into it the bread was like a wet sponge, dense and gooey looking. I’ll try and salvage it for croutons. I’ll put the slices into a 250F oven, low & slow to see if I can dry out the slices. I’d LOVE to get this receipt right as it tasted soooo good even with a botched first attempt. Any ideas or corrective suggestions are warmly welcomed. Many thx…

Fantastic - thank you!

I'm vegan and just to let you know: honey ain't vegan. Otherwise, I'll try it out! But please, fix your title, be honest with the viewers....

Is there any risk of bacterial contamination from leaving it wet on the counter for 2 days?

I made this bread, it's delicious. I have one question though. Why soak buckwheat for 12-24 hours if it becomes soft and ready for a blender in just a couple of hours. Thank you.

My second loaf... In the oven now🔆 Smells healthy, looks healthy, taste healthy... Guess its healthy! And sophreakingood toasted😋 And love love love your short video! ❤ Thanks

This is exactly, what I was looking for. Did anyone try this recipe with buckwheat sprouts? Should be even more healthy