Buckwheat and Quinoa Bread - Fermented | Gluten-Free | Yeast-Free

[@ddejager7717]

You guys are so much fun to watch. Love that you’re casual and spontaneous. Definitely going to try your recipe. 🤩

[@ActiveVegetarian]

Thank you very much for the feedback.

[@mauriceherbstritt5336]

Pancakes

[@moshka007]

I added coconut oil about 3 tbsp spoons, and prior I mixed baking powder a tsp, bread came up more fluffy and light. Loved it. Absolutely love the base recepie. Most simple nad healthy.

[@yuyafit]

Hi Lena, thank you for your comment. Happy that our recipe helped inspire your own creation ;-)

[@yuyafit]

Lena, can you reply to Chandrika's question asking when you added the oil and baking powder. Thanks!

[@Wowlentina]

I really like your haircut. ❤ Of course I came for the bread, which looks amazing. I‘ve been using green buckwheat and quinoa a lot. Thank you for the lovingly taking us through the process.❤

[@barbarafalke9507]

You made me an extremly happy girl! This is definitly the best glutenfree bread I have ever had!!! so delicious!!! Soft fluffy - perfect!❤

[@yuyafit]

Hi Barbra, thank you for watching and for trying this recipe.

[@honestlee4532]

This was delicious and easy to make. I used chia seeds instead of flax. After the first day, it seemed pretty dry so I added a bit more water. The batter still seemed thicker than the one in the video but it came out fine. I used the whole seeds. Mine were from plants I grew at home. Buckwheat is very easy to grow and it grows quickly.

[@yuyafit]

Thank you for your feedback Lee. And kudos to you for growing your own seeds 🙌

[@swimmarfishy]

Just wanted to mention that this whole recipe makes a LOW-FODMAP bread, for those of you desperate for a great low-fodmap bread! Thank you for sharing!

[@yuyafit]

Thanks Tessa - that's a great point for those interested 🙂 Appreciate you sharing and hope you enjoyed the bread!

[@deeptiswami1026]

Oh wow it’s wonderful receipe I am certainly going to try!!

[@couchalmighty]

I keep making this bread because it's simply awesome. Adding different seeds every time, makes it so much more awesome)))) Thank you guys so much for this recipe! The easiest, fluffiest, tastiest, healthiest bread there is 🙏

[@yuyafit]

Thank you very much for your kind words. It makes us so happy that you found the video helpful :-)

[@zeeeOgre]

What a lovely person. Definitely going to give this a try. Thanks for the share.

[@yuyafit]

Thank you for your kind words🙂

[@sharonwold8131]

It's the only bread that I make now. Love it! Thank you, for the recipe!

[@yuyafit]

Thank you Sharon for the comment. So glad you enjoy this bread, we love too 🙂

[@bhabez938]

I made it! I used chia seeds instead of the flax seed and i put a tsp. of raw honey. Thanks for sharing your recipe it’s tangy like the sourdough 😋

[@zuzanafajkusova6275]

Briliant Jenny! Glad that it worked for you ❤️

[@vinnettepope8255]

Thank you so much for sharing this 👍 👌 🙏 wonderful recipe meal 😋 idea 😋

[@flockstudios]

i'M SO GLAD I FOUND THIS RECIPE! THANK YOUUu!!!

[@yuyafit]

You are so welcome!

[@summerbreeze1955]

Looks amazin, love your avongarde mo!

[@nilcefelberg3149]

I just made your recipe, it taste divine!!!! Thank you for sharing your recipe. God bless you!

[@yuyafit]

Wonderful!! We are happy you like the recipe ;-) And thank you for your comment. Sending much love ❤

[@naturelover7]

You are great! Thank you! Delightful people!💜

[@victorroux493]

I made this bread. I really like it and it came out beautiful. It toasts well. Finally a bread recipe that works well. Thanks

[@yuyafit]

Hi there, so glad to hear that!!! Enjoy :-)

[@annalopez4771]

Beautiful! Thank you!❤

[@alejandrasanchez7726]

This looks like a wonderful bread!!😊 Could anyone describe the taste please? (More or less) My husband is picky with flavors 😁 So I just want to have an idea before I buy the ingredients🤗 Thank you!

[@dukenegju]

Interesting, why not rinsing (or going a water change with) the grains while sitting/sprouting and can it also be done without the flaxseeds or an alternative to omega3-seeds, which I prefer not to combine with heat? Thank you! Love

[@yuyafit]

The water is needed for the fermentation and rinsing might disturb the bacteria. You sure can try rinsing the seeds before baking, however, I've never done it so don't know what the result would be. As per the flax seeds, you can substitute with chia or psyllium husk.

[@dukenegju]

Thank you dear! Love@@yuyafit

[@poochh001]

Hi there! Thank you for this amazing recipe! Just baked it. The batter rose really well, however after baking for an hour, i notice it dropped in height from the previous rise and no air pockets or holes inside. Quite dense. Can you please help, what can i do better next time?

[@yuyafit]

Hello, and apologies for the late reply. It's most likely due to over-fermentation. After blending everything try reducing the time you let it sit for by couple of hours. It's very much dependent on the time of year, temperature of the room and humidity. You will get the hang of it after a few tries ;-)

[@AlexouMb179]

I tried with Buckwheat and Millet (instead of quinoa) to a 1:1 ratio... it was mindblowing - i highly recommend you try it in a video someday! Easy to digest, versatile with herbs, fluffy af (pardon my french)

[@yuyafit]

That sounds amazing!!Will give it a try for sure. Thank you for sharing :-)

[@_pronounced_]

how much water did u add at first day?

[@yuyafit]

@@_pronounced_ just enough to cover the seeds.

[@veronalaws8420]

I’m gonna try this right now

[@lane2815]

Hi…did you use millet flour? Or no and besides the ingredients did you change how you prepped it or no? Thanks for sharing

[@SheyEdlingtonDouglas]

Thank you, I am making this today. ❤

[@yuyafit]

Hope it turned out great for you!

[@anncai7379]

Thank you very much for sharing this fabulous, healthy recipe. I have made two breads one with Fermented Millet bread and the other one with Buckwheat & Quinoa bread. I love the taste of the fermentation, I replaced the WHOLE GRAIN BUCKWHEAT for WHOLE GRAIN SORGHUM because I didn’t have the other ingredient. My recipe was Sorghum grain, Flaxseed, Quinoa, Salt and Water. It’s delicious with TUNA FISH. I like this version of SOURDOUGH better. It caught my attention that you didn’t cover the bowl. Does this have to do with the germination of the grains?

[@yuyafit]

Thank you for your comment, the combination you created sound lovely! Although it doesn't show on the video, I do cover the bowl with a tea towel or cheesecloth.

[@CRHall-ud9mq]

I love this; big thank you. My body now has pushed me to reduce potassium (just generally eating foods which have lower potassium level) and in doing so, learn lots more about different foods, discover more and nutrition/food chemistry deeply interests me. Having been inspired to sprout, and ferment, I madly searched again for sourdough recipes. I began to dream of sprouting grain for bread, buckwheat a favourite, and making a ferment; that I thought might be close to a sourdough. This video has lighted up my life showing how it is done, how incredibly and beautifully simple and satisfying the results. Can't wait to try this recipe :-)

[@yuyafit]

Hope you give this a recipe a try. Let us know how it turns out ;-)

[@LeMat227]

Hello! Thank you so so so much for sharing. I have one question how much does it last ? Do I have to keep it in the fridge? Please do more bread and cool recepies! Saludos desde Colombia. 🙏

[@yuyafit]

Hi Santiago, it lasts about 2-3 days in a bread bag and about 4-7 days in the refrigerator. We usually put ours in a glass container than into the fridge.

[@Ajkb111]

So delicious! Cold weather where I am, so on the third day there wasn't a lot of activity, so I added baking powder and baked it. Didn't rise too much, but the sourdough flavour was there. The wait is worth it.

[@yuyafit]

Glad to hear that you liked it ;-)

[@mindywyan2488]

Thank you for sharing this recipe! I am in the process of making it. I put it in the oven with the hot water and waited the 7hrs for it to rise. It did not rise....I'm going to continue and bake.....thoughts? Should I wait or maybe warm my oven a little and turn off?

[@MM-qk8eg]

I wanna definitely make this. My buckwheat and quinoa are soaking already but I wanna leave them to soak for 12 hours and then blend them and leave them again for 8-12 hours and see what happens. I also wanna try to make the batter a bit thicker if possible in my blender. Thank you for a healthy recipe! Oh and I wanna keep some in the freezer and see how it freezes.

[@yuyafit]

Let us know how it goes with the timing and making the batter a little thicker. Also how it freezes - it usually never lasts long enough in our place to freeze it haha.

[@Orbacron]

Please make a video and compare these 2 loaves!!

[@libraryofpangea7018]

Respectfully, Grains are seeds. While chaft & hulls are easy to separate, buckwheat still has a hull layer you have to remove. Buckwheat isn't a a c4 grass, like wheat or corn, it's in the genus fagopyrum. Buckwheat is related to ruhbarb & knotweed. I grow buckwheat as a cover crop & to feed bees, looking around at recipes because I'm going to mill some into flour this year.

[@veronalaws8420]

I’m going to try it

[@djVania08]

How long does it last ? Can it be frozen? Thanks a pěknej den :)

[@yuyafit]

Ahoj Ivan, the bread lasts about 2-3 days in a bread bag on your counter or 7 days in the fridge. Never tried freezing it as it never lasts that long in our house ;-) But I would think it will freeze just fine. My suggestion would be to slice it before freezing.

[@AbiNomac]

Wow. Definitely going make this.

[@kinb2318]

Can't wait to try this. Loved this video. So, I have some quinoa soaked for 48 hours but no buckwheat. I do have the flour OR millet seeds that have been soak but not for 48 hours. What's your thought on if I can mix one of the two to the ferminated quinoa?

[@yuyafit]

Hi Kin, I hope this message is not too late for your bread experiment! You can add the millet seeds to the quinoa. 24-hour soak will still be okay, less fermented but it will work.

[@kinb2318]

@@yuyafit Hi! No worries. I just appreciate you all taking the time to reply. Yes, I've already done it accordingly to this video instead. But ill try that next time. It's been sitting to ferminate for 3 days now I believe. Started Friday night. Doesn't quite have that sourdough smell. But bubbly at the top. So, today is day 3 so I guess tonight I'll blend and sit in a bread pan for another 24 hours to rise, is that right?

[@yuyafit]

@@kinb2318 it will sit in the bread pan overnight, 6-8 hours is good timing in most climates. Unless you live in a tropical paradise, then 2-4 hours might be enough ;-)

[@kinb2318]

@@yuyafit no, I wish :) OK, thanks much! Looking forward to see how it will turn out.

[@kinb2318]

@@yuyafit Sorry, one last question because I'd like to try this again. This morning, Looks like my bread did not rise. Any idea of what could have happened and what I need to next time? Thanks

[@burnellvassarmd4670]

Finished the bread with 7 hours in the gas oven with pilot light, not a problem. Then baked for 1 hour. Came out well for a first try. Divided the batter into two bread pans. Added 1/4 cup hempseed meal and 1/2 cup toasted sunflower seeds. Very sour, but great texture.

[@yuyafit]

Thank you for the update! And congrats on the success :-) Honestly I find that each time I make it I get a slightly different texture and flavor. There are just too many variables - quality of ingredients, air temperature, humidity, etc. But that makes it fun and keeps it interesting.

[@yuyafit]

Also bonus points for he hempseed meal 🤗

[@garimagupta4814]

Looks beautiful when cut! Will surely try 😊

[@yuyafit]

Please, let us know if you do and what you think of it!

[@highwaytohealth1040]

Beautiful recipe will definately try it!

[@heliamartins3378]

Going to trying . 🙏🙏

[@alanavolker9147]

Hi 👋 can I omit the quinoa? Thanks

[@yuyafit]

Hi, yes you can. Just add more buckwheat to make the difference.

[@julesmum9781]

I just tried to make this bread this week. Not only did it not ferment or rise, it grew a pale pink/red watery something around the top of the batter during the last (overnight) rise. I had to put it in the compost. I really like the concept of gluten free whole grain bread through wild fermentation, so I'm hoping someone can help me even though this recipe looks like it was posted 2 yrs ago. I did have some limitations in baking. I'm wondering if the recipe failed due to any of these reasons: 1) I did not have filtered water. If I try again, I can probably buy some. What kind of filtration is required? Distilled water? Spring water? 2) I did not have an appropriately sized glass bowl the batter could occupy for 3 days, so I used a plastic bowl. 3) I may not have rinsed the ingredients. Is this key to the fermentation process? 4) This may be it: I just realized I used Bob's Red Mill organic buckwheat hot cereal. I thought it was whole groats, but it's not. Would BRM organic buckwheat hot cereal be roasted? I want to try this again but hesitate to do a lot after I just wasted almost $5 in buckwheat alone. Please help. TIA

[@yuyafit]

Hi Jules, thank you for watching the video and giving the bread a try. I am sorry to hear that it didn't turn out for you :-( However, you did the right thing by discarding the dough. Here are some suggestions to try next time: 1. Use filtered water - distilled or reverse osmosis works well from my experience. 2. Use a glass or ceramic bowl that has been washed in very hot water. Plastic can introduce unwanted bacteria. 3. Wash your ingredients well before using, preferably in filtered or distilled water. 4. Use raw buckwheat groats, not toasted aka kasha cereal. 5. Finally, you can also try this recipe kzbin.info/www/bejne/rqisaGyVmZt6apo

[@julesmum9781]

@@yuyafit ty so much! I tried to comment on the recipe on the blog and I wasn't able to do this. Are comments disabled there? TIA

[@yuyafit]

@@julesmum9781 just approved your comment on the AV blog ;-)

[@julesmum9781]

@Active Vegetarian ty so much for the 2nd recipe. I just came back to read over it. I just realized I have an oval shaped 5 liter slow cooker liner. That should work for fermentation if washed directly prior to use with v hot water shouldn't it? TIA

[@julesmum9781]

@Active Vegetarian ty for your patience and help. One more question for now since I am new to buckwheat. I have seen whole groats and whole groats that are unhulled. I am guessing one needs whole groats that have been hulled, rather than the unhulled, for this bread? TIA

[@larazen3720]

Is the bread supposed to smell like yeasty fermented after it’s baked?

[@yuyafit]

hi Lara, yes it does smell sour after baking.

[@larazen3720]

@@yuyafit mine smells like beer lol

[@burnellvassarmd4670]

Making this loaf now. It's fall here about 70 outside and 60 inside. I am fermenting for 48 hours in a 60 degree room, is this ok? Or should I set it outside where there's a little warmth during the day? Then, my oven is gas with a pilot and I am concerned about the last several hours in the oven. I've started first thing in the morning so I'll be able to watch it closely. My oven is around 90 degrees when it is off. Your thoughts? Thank you.

[@yuyafit]

Hello, no need to change the location during fermentation, kitchen counter should work fine ;-) We don't have experience with gas oven, please let us know how it turns out.

[@oe9276]

I have some organic buckwheat flour would that work instead of the whole groats?

[@yuyafit]

I don't think flour would work in this recipe. Best to use whole buckwheat.

[@oe9276]

@@yuyafit thank you

[@charlotteguertin7627]

Do you have a raisin bread recipe as well. I really liked this one.

[@yuyafit]

Charlotte, raisin bread sounds AMAZING!! We will work on it for sure :-)

[@caroleEvans2020]

Ty for sharing. The loaf looks delicious!

[@SouEuMesmoAqui]

Great video, but i'm confused. Do you leave it mermenting for a total of 2 or 3 days?

[@pavlossideris3973]

i have been doing the following to make the bread : 1) leave overnight in water and salt. 2) remove water and add the seeds on a mesh and always give it some water to keep wet until buckwheat sprouts(24 hours) 3) mix in blender with some water 4) leave the dough in oven at 40 degrees and then cook in oven ! THE problem is that my dough never seems to rise as much ( just a bit) and then bread is very dense (not so many air holes inside) - however the bread is fantastic. Is it because i did not use the fermented water ? Thank you for your inspiration !

[@yuyafit]

Hi Pavlos, thanks for your comment. Yes, you are absolutely right. Keeping the seeds in the same soaking water is the key to fermentation. It forms what's called "rejuvelac"full of healthy bacteria. If you want more airy and less dense bread I would recommend rinsing the seeds well in the beginning and then allow them to sit in the water with salt for 24-48 hours. Hope this helps. Happy baking.

[@pavlossideris3973]

@@yuyafit Great thank yo uso much for the quick answer. I am currently trying your way which is soaking in water without allowing the buckwheat to sprout and im worried that this might rot the buckwheat, but lets see ! Obviously from what i read the totally best way is to 1) soak 2) sprout 3) soak again until rejuvelac 4) then blend and cook. Thanks again !

[@_pronounced_]

@@yuyafit aren't those bacterias killed while baking?

[@namitahanda4828]

Can I use buck wheA t flour instead as I can’t find whole buckwheat. Thanks

[@yuyafit]

Hi Namita, flour will not allow for the same results. Recently we tried a varition with millet insted of buckwheat and it turned out great. So perhaps you can find millet in your area?

[@virginiavoigt2418]

It is so frustrating not to be able to find the needed supplies, isn't it? Happens to me too. If you want to use buckwheat flour, look up a recipe designed to use that.

[@VictoriaSiro]

Wow buckwheat and quinoa bread looks incredible 😍

[@yuyafit]

One of our staples! Packed with amino acids (protein) so perfect for plant-based eaters or anyone looking to gain some muscle! 😉💪

[@AN-re5hy]

Are you using buckwheat groats or some other form? Can we use buckwheat flour in its place?

[@rtaveras84]

Have you ever tried saving some of the “batter” as a starter? I’m guessing that would speed up the bread fermentation.

[@radesuminoski5834]

I love this recipe because no baking soda and vinegar is used

[@yuyafit]

Thank you, Rade for watching! Yes keeping the ingredients clean and health-supporting is a priority 😊

[@ElenaIoanfruity]

This is genius!!!

[@zuzanafajkusova6275]

Glad you liked it Elena ❤️

[@ElenaIoanfruity]

@@zuzanafajkusova6275 And soo delicious too! It has now became my go-to bread!! 😊

[@reginamueller7056]

Would this bread also be Alkaline??

[@yuyafit]

Yes, this bread is on the alkaline side.

[@Marg205]

Are the flax seed milled

[@roshni6928]

Thanks for sharing the recipe. A quick question - can I rinse the mixture every day or does that disrupt the fermentation process?

[@yuyafit]

Hi there, the rinsing would disturb the fermentation process.

[@awake6472]

What was the temperature of oven please?

[@yuyafit]

Sorry for the late reply!! Temp is 410*F

[@isabee111]

Love this bread. It brings back childhood memories back from Germany where they seell similar breads in health stores. . But I must be doing something wrong because I don't see sprouts after 24 hours and it didn't rise. Taste was still amazing. Any suggestions?

[@zuzanafajkusova6275]

Hello :-) Thank you for your comment. My first suggestion is to make sure that you are using raw buckwheat groats as oppose to toasted also known as kasha.

[@AvaMast]

Hi there. Thanks for the great recipe and the video. I started the process with great excitement but found the smell after 48 hours and also before baking really not pleasant. I thought it should smell a bit sour and like maybe Sauerkraut but it was more like foul and bad. I decided to still give it a shot so I am baking the bread right now but I am not sure if I should really eat it. The only difference I noticed between my process and yours was that it seemed I had put too much water in it so after 24 hour everything was still about 1/2 inch below the water surface. So i discarded most of it, so that only about 1/3 of the ingredients were still in the water (that's how it seemed in your video) Do you think this might have been the problem? Or does it always smell like that ;) It would be great to have your opinion on this . thanks :)

[@yuyafit]

Hello, the mixture does smell little funky due to the fermentation. I personally don't mind it however if you are not finding the smell pleasing to your senses than I suggest you don't eat it. Perhaps next time allow the fermentation for shorter time of 24 hours. The results largely depend on the temperature and climate you live in. I just made the bread yesterday (mid January in Vancouver, BC) - allowed it to soak/ferment for 48 hours and there was only mild bubbling and barley any smell to the mixture. Please let us know how it turned out for you. Love & light, Z&N

[@AvaMast]

@@yuyafit hi, thanks for your response and the suggestion. Unfortunately my first try failed. It smelt bad even after baking so I had to discard the bread. But I will give it another try some other time and hope it goes better this time, maybe as you suggested, with a shorter fermentation time :)

[@yuyafit]

@@AvaMast I am sorry to hear about the first try going to waste :-( I remember my very first attempt smelled quite funky, however I really enjoyed the final result - sour and moist loaf. I hope you will give it another chance, it honestly is a lovely bread with many nutritional benefits. Best in health, Z

[@ritikamenon5758]

Can we sub buckwheat with any other Millet?

[@diananovelo3214]

Thank you so much.

[@yuyafit]

Thank you for watching :-)

[@oe9276]

wow this looks absolutely amazing...can't wait to try it thank you

[@selvakumargopalakrishnan1589]

RESPECTED MADAM THANK YOU FOR HEALTHY BUCKWHEAT AND QUINOA AND FLAX SEED BREAD G. SELVAKUMAR

[@njbe441]

Super 👍

[@tasosmenelaou4204]

Interesting recipe which I would like to try but the amount of water you put to soak the grains is missing. This is important because you put all the mixture into the mixer. The amount of water will affects the density of dough.

[@yuyafit]

Thank you for this - we would suggest covering the grains with about 1 inch of water showing above.

[@lrt35]

Can toasted buckwheat be used in this recipe?

[@zuzanafajkusova6275]

Toasted buckwheat is not ideal in this recipe. From previous experience we learned that it doesn't ferment well. Best to use raw ingredients ;-)

[@lrt35]

@@zuzanafajkusova6275 thank you!

[@morozova78]

I was trying to bake this bread three times but it’s never rises in the oven. What is my mistake?

[@love45134]

I’m going in the second day! No oil, no butter, no eggs, only salt right ? I hope the flavor is good….

[@dianelevy419]

I followed the recipe exactly. The first 2 days it looked fine…some little bubbles and activity. Then I put it in a blender..then to the loaf pan…had a pot of hot water in there…but it never rose. Baking was no better. It tasted good but it was the densest bread I ever saw. Can you advise?

[@atolanib]

Thank you for sharing, interesting receipe. Can it be made with just Buckwheat and is this a traditional receipe?

[@yuyafit]

Thank you for reaching out. Yes, you can replace the quinoa with more buckwheat groats.I recommend that you still keep the flax seeds as they help with binding. Let us know how it turns out :-)

[@ng6585]

Can I use raw buckwheat?

[@nikkizuzana3842]

Yes, whole raw buckwheat is great for this recipe.

[@rosariocalvachi-matetyko5929]

Hi, I like the bread recipe, but it is not clear for me how many days you keep the buckwheat in water: "Place a cheesecloth or a plate on top of the jar/bowl and let it sit at room temperature for 24-48 hours. (refer to video for details)" The video is even more confusing. Let me see if I have it right: Keep the buckwheat, quinoa and flaxseed for two days in water. The second day, that is 48 hours later, you mix it with a stick. Put it back to rest. The third day you blend it, put it in the mold for a night. you bake it in the morning. Please confirm if this way is the right one.

[@yuyafit]

Hello, I am sorry for the confusion. And yes you got it right. The seed water mixture will sit for 1-2 days depending on the temperature and humidity. During warm months I only need 24 hours for fermentation to occur.

[@peterpiper487]

So realistically this bread takes 4 days to make. It ferments for 2 days then gets another day in a cold oven, then bakes on the 4th day, right? In this case I would suggest making several loaves at once so you can eat it all week before making more bread. Otherwise, you get bread for a couple of days than have to wait 4 more days before you get bread again. Hopefully I can refrigerate it after it's done so it doesn't start to mold.

[@happybee0622]

Thanks!

[@anushka1962]

Hello, is the buckwheat you used for this recipe roasted ?

[@yuyafit]

Hi there, we used raw buckwheat groats.

[@virginiavoigt2418]

Cooked grains or seeds will not ferment unless you add a starter of some kind.

[@krisofamerica]

Can buckwheat flour be used?

[@INeverKnew66]

Thank you

[@bhabez938]

Can you replace flax seed to chia seed?

[@yuyafit]

Hi Jenny. Yes you can replace flax with chia ;-)

[@bhabez938]

@@yuyafit thanks for sharing. And I enjoy watching your videos👍

[@bhabez938]

And also please share your sourdough bread recipe. Many 🙏 thanks. Because i am looking for gluten free and dairy free grain free recipe for sourdough from scratch because i am diagnosed with hypothyroidism and borderline cholesterol 😭 thanks in advance.

[@yuyafit]

@@bhabez938 Thanks for the feedback 🥰. We will for sure share more of our healthy bread recipes soon.

[@crystalpokorny2431]

Is there another option for the binder besides flax and chia? In case not available or someone has issues with those?

[@MultiMimulus]

I can't eat flax seeds What could I put instead ?

[@yuyafit]

You could substitute flax seed with equal amount of chia seeds or psyllium husk.

[@Raha_60]

Can this recipe be made with roasted buckwheat?

[@yuyafit]

Unfortunately roasted buckwheat won't produce the same results. Best to use raw buckwheat groats.

[@Raha_60]

@@yuyafit thanks 🙏.I could not find it

[@AlPCP-sq7zr]

Nice video. Just one thing the fermentation process is the result of wild Yeast. Yes, you did not put a commercial Yeast. You can call the bread free-Yeast but in reality this great bread is wild yeast bread. Thank you.

[@lindavasa7519]

Couldn’t you just split the Doug into 2 loaf pans so it doesn’t overflow? That way you would have 2 loaves of bread in the end

[@natashaaustin3260]

I am definitely give it a go :-)

[@raksham2961]

Fermented buckwheat smells so bad What to do?

[@min1549]

does quinoa need to be fermented too? or is this more for buckwheat?

[@virginiavoigt2418]

You can ferment all sorts of grains and seeds if they are raw. My kitchen is about 70 degrees farenheit so I leave my ferments on the counter. Longer and cooler is better than warmer and faster because it produces more favorable and flavorful bacteria. I ferment many kinds of vegetables and beverages. They will be sour, of course, but that is what fermentation does, it's lactic acid bacteria. The vegetables become pickles. If you didn't know they were fermented, you would assume they were ordinary pickles. I love fermented foods, and they are extremely healthy.

[@carmensaify]

i really appreciate you posting the recipe and technique, maybe less back and forth talking- it was a little frustrating. working on a sourdough olive oil/quinoa loaf recipe myself!

[@MM-qk8eg]

I think it was super cute 🥰 you can always fast forward

[@carmensaify]

@@MM-qk8eg or, i can give honest feedback as a viewer.

[@meddeck]

Was that warm or cold water added before fermenting?

[@yuyafit]

Room temperature water works best.We use distilled or purified water for best results.

[@charlotteguertin7627]

This looks really healthy, nutritious and easy to make. I am going to to try it out today. I have all the ingredients. You two are awesome. I have been looking for a gluten free, yeast free recipe. You added fermented to it.( Double score) Can't wait to try it....and the pancakes too:)

[@yuyafit]

Let us know how it turns out!

[@irinatarcoci2700]

Mine didn’t rise at all. What should i do?

[@yuyafit]

It didn't rise during fermentation or during baking? Can you please clarify?

[@irinatarcoci2700]

@@yuyafit it didn’t rise during baking, burnt on top and batter like consistency the rest. I had to throw it out. I’m trying it again but on this second day there’s no sprouting …. Should I wait one more day or it’s a failed cause?

[@deborahsthisthat5034]

Your background music sounds like the music i listen to for deep sleep 😊 Which music is this one? Where can i find it? Thanks for the video! I am on the baking day now. 3 more hours and my bread will be baking!!!! Just subbed your channel

[@yuyafit]

How did it turn out Deborah? Hehe, I usually like to add some chill music in as more of a meditative touch. Hopefully I didn't put you to sleep and you missed a step in the bread process. ;) As for the song, I believe it was called Meditation Aquatic. It was found specifically for background music. We have a really nice chill playlist on spotify if you would like: open.spotify.com/playlist/4zU0qSqHtrzxCWm53wCEXE?si=22sJKUnFRCSVDJMm1T9Ahg

[@deborahsthisthat5034]

@@yuyafit hey! It turned out pretty fantastic!! I might let it go a wee bit longer though, as i should of let it ferment less time then was called for. But it was already 10 p.m. lol Next time i will do the math better for the baking time of day! Thanks again. I love it! P. S. Thanks the the chill playlist ❤

[@diptyshah8377]

How much water

[@yuyafit]

2 3/4-3 cups of water

[@mdarragh6805]

How much water?

[@mdarragh6805]

How much hot water?

[@yuyafit]

activevegetarian.com/recipes/buckwheat-and-quinoa-bread-fermented-gluten-free-yeast-free/

[@helenareimmann3035]

I’m baking this bread for the third time. The first time was really good! The second time all the steps went right but in oven the volume of the bread went down and it didn’t bake inside (it stayed longer in the oven to bake, but it didn’t!) and outside was almost burned. I’ve gave it a third try - today- because I really liked the bread the first time, but it is happening again the same as the second time. Did this happened to anyone? Inside almost raw despite almost 2 hours in the oven and outside almost burned even with a cover...

[@ActiveVegetarian]

Oh no Helena!!! Ia m so sorry to hear that. Ok, couple ways to troubleshoot. The fermentation time (in the oven before baking) can vary depending on humidity and temperature in your home. If you leave it too long the tase and texture of the finished bread can will suffer. Over- fermented loaf of bread will have a gummy texture - what you have described. So one solution I suggest - make the dough in the morning and keep an eye on the bread during the day. Once you see bubbles and raising start baking. hope you will give it another try. It's worth it! Good luck.

[@helenareimmann3035]

@@ActiveVegetarian thank you for your answer🌷, I will give it another try and make what you suggest

[@dinaw7866]

was interesting, will try this too, the bread is looking good. The woman with the camera was a bit annoying with her talk. One person describes what to do is really enough.

[@yuyafit]

Thanks for the feedback Dina, we will definitely keep that in mind for future videos.

[@nickidgal]

For real.

[@irinatarcoci2700]

Over 24 hours and the buckwheat didn’t sprout; any suggestions?

[@yuyafit]

Hi Irina, you can sprout for another 12 hours and watch it closely. After that follow the next step. Also, make sure you are using raw buckwheat, not kasha (toasted buckwheat) which won't sprout.

[@irinatarcoci2700]

@@yuyafit that maybe it I’m using kasha.

[@yuyafit]

@@irinatarcoci2700 I am sorry you are having trouble with the recipe 😞 If the buckwheat has been processed in any way (exposed to heat) it won't sprout. See if you can find organic raw buckwheat groats

[@garybrown9719]

Can you add eggs

[@yuyafit]

Eggs are not part of our diet so we haven't tried adding them.

[@virginiavoigt2418]

Eggs would not be safe to ferment for a long time.

[@mdarragh6805]

Is there a recipe?

[@yuyafit]

Yes, the recipe link is in the description box below the video. activevegetarian.com/recipes/buckwheat-and-quinoa-bread-fermented-gluten-free-yeast-free/

[@camillachef2411]

Amazing recipe! This is one of the ways I would eat bread. Store bought is garbage for your organism.

[@zuzanafajkusova6275]

Hi Camilla, agreed! It's best to make your own. This way you can be sure that the ingredients and energy that goes in is pure ❤️

[@mervemurenu]

thank you

[@xXFainTxXx]

After watching your video I was motivated to give it a try, but now after 24 hours, I'm afraid it'll fail, because after reading comments, I realized that I poured too much water (after 24 hours water is about half an inch above the seeds). I'm afraid that buckwheat will rot. Also I used cold unfiltered tap water. It's sad that you didn't mention these important details in your video. Oh and I stired the bowl only after 12 hours, because I also started at about 10 pm and stired the next morning (like in the video). Is stirring to early can disrupt fermentation?

[@yuyafit]

Hi there, the fermentation process is not that particular. As long as you are using high quality ingredients (organic, raw , not rancid) and fresh non chlorinated water you should be okay.

[@xXFainTxXx]

@@yuyafit thank you. I hope for the best. 🤞