Buckwheat Bread Recipe [GLUTEN FREE, VEGAN, EGG FREE, DAIRY FREE, YEAST FREE] Easy Buckwheat Bread!

This bread takes some time, but the hands on portion is maybe around 10-15 minutes. Everything else is just letting the fermentation process work it’s magic!
Step 1:
Add 500 grams of raw buckwheat groats to a glass or ceramic bowl. Cover with 600ml of filtered water. Stir and cover with a plate or tea towel and leave on the countertop for 12-24 hours.
I use this brand of organic buckwheat that comes in 500g packages: amzn.to/3r1F0ds
Step 2:
After 12-24 hours, the groats will have absorbed all the water. They will be slimy (this is good! Do NOT rinse!) and may or may not have sprouted (don't worry if they have or haven't - the bread will turn out great either way). Into the same bowl, add 150ml filtered water, a teaspoon of salt and a teaspoon of honey. Use an immersion blender to blend everything together. You may also dump everything into a food processor, then return to the same bowl. Cover, and let sit for another 24 hours on the counter.
Step 3:
After 24 hours, the batter will be frothing, foaming and bubbling. Some spots more than others. It will smell a bit (or a lot) funky. This is good news! Now is the time to add in any flavourings you’d like. You can keep it plain (delicious), or you can try adding hemp seeds, sesame seeds, chia seeds or flax. I love making an everything bagel version (poppy seeds, sesame seeds, granulated onion and garlic). You could also try cinnamon raisin or herb and garlic (granulated garlic, dried dill, dried parsley, dried coriander). The possibilities are endless, and there's no need to measure your add ins - use as much or as little as you want!)
Gently mix in your add-ins, then transfer to a greased and lined loaf pan. Bake at 350F for 50-90 minutes, until a toothpick inserted into the middle comes out clean.
Let cool in the pan, then slice, TOAST, and enjoy!
0:00 intro
0:46 directions for making buckwheat bread
1:32 finished buckwheat bread
1:50 trying the buckwheat bread
Follow for more / sophreakingood
This recipe can also be found on my blog here: www.sophreakingood.com/buckwh...

[@Ana-ns8fs]

I made it! It came out perfect! I want you to know that I have made so many gluten and grain free breads, but this bread is the best one I have made!! I can't have nuts or grains, but I can have seeds, including buckwheat. Yay! It was so freaking delicious! Thank you for sharing this recipe. And, your video is 2 minutes! What?! I have watched videos on making gluten free bread that take an entire hour and use lots of expensive ingredients, and this one uses technically one ingredient because I always have water, salt and honey in my kitchen. You are the brest!

[@Sophreakingood]

I cannot tell you how happy reading your comment makes me! So glad you tried it and loved it! Enjoy! 💕

[@fOreStSngOo]

exactly same feeling here, finally 2 mins well spent.

[@md-tu3bj]

I am so excited right now as I wait for the second ferment after blending, I too have been trying SO many bread recipes!! Reading your comment is super exciting. Yay!

[@BellyStoker]

OMG.!!!I can’t wait try to make it !!!! 👍🏻🤤🤤🤤🤤🤤🤤

[@lawrencemoss4164]

Thank you for this recipe. I have been failing at trying to make no added yeast gluten free bread for years. This is outstanding.

[@roxythespringer6779]

I made this bread several times with a little bit of Himalayan salt. This time, I added Celtic salt and 5 dates. Wow, it is so delicious, even my kids like it.

[@Sophreakingood]

Sounds delicious!!

[@serenity9984]

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.

[@Sophreakingood]

Thank you for the lovely feedback! ☺️

[@juliebarrett8903]

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

[@thejohnsonsnaturalliving1549]

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🥰

[@Elenabramov22]

Excellent recipe! Can't wait to try it. Thank you!

[@Sophreakingood]

Hope you enjoy

[@medicationinmotion]

Wow, thank you so much! So delicious!🙏🙏🌺🌺

[@de6200]

The bread turned out perfect. Amazing taste and so easy to make. I love it ...thanks for the recipe x

[@Sophreakingood]

That's amazing! So glad you love it!!

[@win4251]

Thanks' for sharing the magic moments. Just what I was looking for. Sourdough buckwheat!

[@Sophreakingood]

It is exactly sourdough buckwheat! 😊

[@gretheb1673]

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

[@grillevich1562]

Love this buckwheat bread! It's absolutely amazing. Great recipe.

[@Sophreakingood]

Thank you for your feedback!

[@azmusic1548]

There’s folks with real intolerances like me and this is just so simple quick and easy. I appreciate very very much ✨✨✨

[@Sophreakingood]

So glad to hear! Thank you for the great feedback 😊

[@runinmommy]

Mine smelled really really funky before I baked it, but came out amazing. Thank you!!

[@inaamkattan4899]

you are a life saver....wonderful and best alternative to grains hands down 😍😍 thank you

[@Sophreakingood]

Thank you! It's the only bread I ever make it eat either! 🙂

[@medicationinmotion]

Thank you so much! I made it three times already! It's absolutely delicious 😋 😋 👍

[@medicationinmotion]

Dear Sophia, I don't understand the problem I have all the time I bake this bread. I absolutely love it, so please, maybe you will have a suggestion 🙏. The baking time is over 2 hours for my bread. I measure the product, I use less water, I baked in the convectional and them in conventional ovens. All the cooking time is over 2 hours. The crust is tasty and edible but really really hard because the baking time. Please advise 🙏

[@tamarab5751]

I only have buckwheat flour & can't have honey so I will not make this recipe BUT I wanted to thank you for a great video w/ clear instructions that also includes the steps in the description. This tells me you're about sharing a recipe rather than pushing for clicks.

[@user-xr3qx5rc9b]

use sugar instead.

[@angelikabornett9920]

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

[@suelovegren5314]

Thank you for your speedy reply! I did mean before the very first soak. I might have messed up since I chose to rinse first. Then I realized the water amount would be very different since they retained a LOT of water! So I weighed them after and they weighed a full 8 oz. more. So I elected to add *no* water in the second step. (which calls for 5 oz more - I converted to ounces since I'm used to that) I probably messed up your beautiful recipe but we shall see. It is amazingly simple and I loved your presentation. I will keep trying till I get this right. Thank you!!

[@EmadDesign]

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

[@ishmael4489]

I just made this bread and oh my word, it's amazing. The last buckwheat bread recipe I followed was very similar to this one but it was recommended to drain off the "slime" after the buckwheat had been soaking, but with that recipe the bread hardly rose and was very dense, more like a brick than a bread loaf. This bread on the other hand was far lighter with lots of air pockets inside it and tasted great and so healthy too! I will definitely be making this again. Thank you for the recipe! :)

[@Sophreakingood]

I'm so glad to hear! Thank you for the amazing feedback!

[@vsoraya]

You are amazing 😃 thanks for this delicious, easy and fun recipe🤩🤩🤩

[@Sophreakingood]

Thank you for the wonderful feedback! ☺️☺️

[@crisfellows1978]

Made yesterday! I had to leave so hubby was in charge of taking out of oven. I baked for an hour, would definitely increase next time. Super moist. But delicious double toasted. I added flax seeds to mix at end of ferment and sprinkled with 'everything but the bagel' seasoning. I only bought enough groats to make one loaf, which is a pricey way to buy... but wanted to make sure I liked it first. Just ordered a big bag. Thanks so much!!!

[@Sophreakingood]

Amazing! Enjoy!

[@BUNNYBUN420]

The bread isn't the only thing golden and Delicious!!!!!!

[@Sophreakingood]

🙂

[@fastfreddy7890]

I am going to try it.

[@Sophreakingood]

Can't wait for you to try it! Let me know how it turns out!

[@grandmalove6606]

Thank you thank you I can’t wait to make it first I have to buy raw buckwheat I am celiac and I have allergy to almonds that’s the problem I cannot have some of Keto bread with almond flour bread But that’s OK thank you for the yummy recipe God bless you and your family wherever you are I am in California😍🙏👏✝️🥰👍

[@zenowl3093]

Thank you. This bread turned out great, added bananas and the kids loved.

[@Sophreakingood]

Thanks for the feedback! Glad you enjoyed it!

[@mehulabrol2463]

Thanks

[@stewartryburn1788]

Best bread frickin amazing

[@Sophreakingood]

Glad you like it!

[@canada2205]

Yummy!!!

[@Sophreakingood]

🙂

[@anettesinn280]

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.

[@Sophreakingood]

Glad you like it and thanks for the lovely feedback ☺️

[@blissinbodyworks1458]

I just made your bread recipe. I had recently bought some buckwheat and was going to grind it to make flour and came upon your video. Thank you so much. It's just about the best bread I think I have ever made! And I've tried many many recipes. Love all the magic happening during the two days and you weren't kidding about the smell---a bit and alot funky! But in a good way. I've fermented alot so it was a nice funky to me! Anyway, thank you again!!!! From Nashville, TN. I also cut it in half to make one savory and one raisin bread as I just couldn't decide. I have biscotti size bread for each and both are delicious!!!

[@Sophreakingood]

This is amazing, so glad to hear! Thank you for the beautiful feedback. Enjoy! 😊

[@blissinbodyworks1458]

@@Sophreakingood I am making another batch!! :-) I have a question, have you tried this same process with millet or barley or any other grain?

[@Sophreakingood]

@@blissinbodyworks1458 no, I only ever make it with buckwheat, but if you decide to dry it with another grain or seed, please let us know how it goes!

[@md-tu3bj]

I literally just put this in the oven, half cinnamon raisin half seeded😆 so excited to try

[@GC-jk6zd]

In the process of making this now. Will let you know in a couple of days 🙏🏼

[@irynamakarevych2001]

How was it?

[@NeonKue]

Dumb question but would this work with Buckwheat Flour?

[@digitalphanes206]

wow i would have never guessed thats how it was made...

[@ddinmn]

I loved this bread! Made it savory the first time with garlic and onion powder and pizza seasoning…however the 2nd time I made it…tried cinnamon (out of raisins 😭) and it didn’t quite work. It was way more “sour” than the first batch. I’m wondering if I over shot the honey on the 2nd fermentation and it went into over drive? Lol. I had to throw it out. So sad! Now I am on my third loaf and need to order more groats! Love this so much! Thank you!! ❤

[@Unknown2Yoo]

I only had about 260 grams of buckwheat, so I did 250 buckwheat, and 250 steel cut oats (figured the chewy texture would help). It didn't foam up, but it smelled like sourdough, so I baked it, haha! It was nice an crusty/crunchy on the first day, the stick didn't come out clean (guessed the oats retained the moisture during baking), but I cooked it the full 90 minutes. It still tasted pretty much just like sourdough bread. It's great with my fried egg and avocado in the morning. 😋 Thanks! Hopefully I'll be able to get more buckwheat soon to try the original.

[@Sophreakingood]

Thank you for sharing! Great to know that it works with oats too! Glad you enjoyed!

[@TheRickie41]

That is so tasty and amazing, a healthy survival bread, and without yeast, such a perfect recipe for any crisis except a grid down as I have to blend the dough. But I’ll find à solution for that, too...

[@Sophreakingood]

Thanks for the amazing feedback Ricky! Hope the power comes on soon! 🤞

[@TheRickie41]

@@Sophreakingood Oh, I have power for the moment. But I always like to find out how to manage without, in case...

[@user-smart3]

Thank you for this recipe and what I like the most is the simplicity of avoiding baking soda and baking powder which I never use replacing with whipped eggs whites .After I will make this bread and I,m sure will be a success,may I tried a version of muffins adding chopped strawberries 🍓 or raspberries,some more honey or stevia and grated lemon ,vanilla ,chopped almonds,or walnuts? Should I added more water or egg whites ? Thank you very much for this wonderful healthy recipe

[@Sophreakingood]

There are no egg whites in this recipe, but I think what you described (adding strawberries, honey, lemon zest, vanilla and chopped almond) would be delicious! Let me know how it turns out!

[@B7S1]

I followed the steps and everything happened as described until taking it out of the oven. After cooling for about 2 hours in the pan, when taking the bread out of the pan, on the bottom of the pan under the parchment paper there was water, probably a couple of table spoon worth of. Why is that? After cooling even more I cut a slice and the middle was undercooked despite spending 80 min at 350F. Even after placing a slice in the toaster for 2 rounds I would say I can feel it’s undercooked. Placed it back in the oven at 350F and kept it for 20 min. Seems better now. I would also probably double the salt.

[@GC-jk6zd]

I don't have a hand blender so I threw it in the Vitamix. I hope that was OK. I tried not to over blend and started out slowly and then turned up the speed so that it was uniform in texture. It didn't take more than about 30 seconds. It's fermenting now & I hope I didn't ruin it but I'll let you know how it turns out.

[@tamaspej1378]

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

[@Ann-fn8fp]

I definitely want to try this. Can I omit the honey? I eat plant-based. Perhaps I can substitute with agave or date syrup?

[@Sophreakingood]

Yes you can absolutely use maple syrup, date syrup, sugar etc.

[@roxythespringer6779]

I don’t add any sweetener. It still come out delicious

[@Morrika1980]

Thank you for the recepie. How long should it be baked in muffin forms?

[@Sophreakingood]

I have never tried in muffin forms, but I do know that the crust is ready long before the inside. I suggest baking for about half an hour to start and then testing with a toothpick to see if the inside is done.

[@hinakhalid6661]

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

[@radesuminoski5834]

I will try it with 250 gr. Buckwheat. A few times I have mayed it it came wet inside. I will try one again.

[@Augustbreeze1973]

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

[@gradivazoe]

Sophreakingood..😇!!!

[@sandramonroe4558]

Thanks for sharing the recipe. Just a question. Do I need to put in the fridge or it does not matter. Any help will be appreciated it..

[@Sophreakingood]

I keep the batter on the counter. When it's especially hot out, sometimes it takes less than 24h for each step. Once the bread has baked, I keep it either sliced in the fridge or the freezer.

[@superfunkt54]

do you think the ferment is needed? have you ever tried adding buckwheat starter at any point in this recipe? i didn't see any visual changes in the second 24 rest period. next time i will try just baking straight after soaking for 24 hrs. it turned out fine but i didn't notice any bubbling. thanks!

[@Sophreakingood]

I have never made buckwheat starter so I'm not sure how that would go. The first 24h rest is for soaking and the groats are whole. The second is for fermentation, after having blended everything together. Sometimes in warmer climates it takes less time for the fermentation as the environment is warmer.

[@mandeeprandhawa2878]

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 ❤

[@hinakhalid6661]

This is so hard I like soft bread yeast makes bread soft but I cant eat yeast r baking powder bread due to ibd I want to eat this buck wheat bread but it is hard please tell me how can I make soft bread without yeast and baking powder?

[@Red_Martin]

Does it make a difference where its set in the oven ,top,middle or ground position?

[@Sophreakingood]

I have a convection oven so it doesn't really matter. Not sure about regular (non convection) ovens..

[@marcelw1981]

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

[@Sophreakingood]

I've never tried it that way but if you do, please let us know how it goes!

[@purevision2013]

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

[@Sophreakingood]

I have never tried it, but given that nut milk is mainly water, it might work... If you try it, please comment and let us know how it worked out! 🙂

[@Graceful4665]

Great video! How much hemp/sesame seed do I use? Thanks!

[@Sophreakingood]

Thank you! It's entirely up to you. I never really measure but anywhere from a few tbsp to about a 1/4 cup works well. Depends how "seedy" you like your bread!

[@superfunkt54]

in steps 1 and 2 do you let it sit at room temp or in the refrigerator? do the groats actually sprout or not? can't wait to try this, thanks!

[@Sophreakingood]

This question has been asked a lot in the comments - I leave them at room temp but if u live in a hot climate, it will likely take less than 24h. Sprouting sometimes happens- depends on the batch of groats. Whether or not they sprout, the recipe will still work!

[@user-xe7ev9cv9g]

so for hotter climatic conditions can we refrigerate the batter after 12-16 hours? and then bake it the next day?

[@user-bh9gy1tn4z]

Thanks a lot fir this amazing recipe. I have made it a few times and I love it. However, last night I sociedad the groats without measuring the amount of water and this morning I threw away the water. Will it come out right if now I measure the water and then blend the groats? Or is the soaking water essential to help it ferment?

[@Sophreakingood]

I have seen recipes similar to this where they rinse the soaked groats and then add fresh water to ferment and it still works, so you should be fine. However, there is no need to discard the soaking water in general.

[@user-bh9gy1tn4z]

@@Sophreakingood thank you for your quick reply! I wish I had waited a bit longer for your reply. I actually made tortillas with the batter, which I plan to use as base for 🍕. They turned out good and pliable very similar to crepes. I usually make these with soaked quinoa. Now I know I can make them with buckwheat as well. I already soaked groats to make the real SOFREAKINGOOD bread

[@creative.outlet]

Do you put it in the fridge or on the counter? I love in a hot country so I don't want it to spoil.

[@Sophreakingood]

I usually leave it on the counter as the good bacteria that cause fermentation tend to be dormant in cold temperatures. If it's hot where u live, consider only fermenting for 6-12 hours instead of 24.

[@hananeguendoula3199]

Thank you so much for this amazing recipe, I was looking for something like this for my autistic son who can’t eat gluten or yeast. Just one question please do you leave the buckwheat mixture to ferment in the fridge or outside it?

[@Sophreakingood]

I'm so happy you found this! I keep it outside the fridge. Around room temperature, usually on the counter, covered with a plate or clean towel.

[@hananeguendoula3199]

@@Sophreakingood thank you so much for answering my question ❤️

[@soumiasondos4513]

من فضلك هل يمكنك تقديم المزيد من الوصفات بالحنطة السوداء بنفس طريقة التخمير سأكون سعيدة جدا

[@margaretgarnys1497]

Wonderful recipe. Is it ok to leave it on the counter in 81 degree F. or should I keep in the fridge to ferment. Thank you for the answer M

[@Sophreakingood]

Fermentation slows down/comes to a stop in the fridge. Keep it on the counter for less time (keep an eye on it, but 6-12 h may be enough)

[@margaretgarnys1497]

@@Sophreakingood Thank you very much for quick response.

[@MakisChrysostomoucy]

❤

[@paolorasador7180]

Yummy recipe! Can't wait to try it? Can I use maple syrup instead of honey? What size is the tin you used? Should I grease the tin or use parchment paper before baking it into the oven? Thank for sharing.

[@Sophreakingood]

Hi Paolo, of course you can definitely use maple syrup. I used a 9x5 inch glass loaf pan but cooking times vary depending on the material (metal vs glass vs ceramic). I use butter or oil and parchment paper to make sure nothing sticks.

[@jaishri28]

@@Sophreakingood hello!!! Amazing recipe. I found that it was difficult to detach the bread and the parchment paper. Any idea what could be wrong

[@Sophreakingood]

@@jaishri28 I usually don't have issues detaching the parchment paper from the bread itself. However, you still need to grease the sides of the pan that are not lined with parchment. You can also try spraying a bit of avocado oil or rubbing a bit of butter onto the parchment paper itself to help the bread come out easily. Hope this helps!

[@jaishri28]

@@Sophreakingood thank you I will try it next time 👍

[@NailKavak]

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?

[@Sophreakingood]

The crust is generally ready way before the inside, and depending on what material your baking dish is, sometimes the top will be ready before the bottom/sides. Generally speaking it takes longer to bake than you'd expect, so an additional 30 minutes or so likely won't hurt 😉

[@user-vt5wz2pl3v]

Can I quit the sweetener?

[@StirMyPot]

Looks amazing! Going to make this weekend! Do you just leave it out on the kitchen counter to ferment? Or someplace dark?

[@Sophreakingood]

I leave mine on the counter covered with a tea towel! Let me know how it turns out!

[@StirMyPot]

@@Sophreakingood does it have to be in glass bowl? 😅 And can it be covered with a plate?

[@Sophreakingood]

@@StirMyPot a glass or ceramic bowl is best, stainless steel can be antibacterial which can interfere with the fermentation. I personally wouldn't want to ferment in a plastic bowl either as plastic is not fully inert. And yes, you can absolutely cover with a plate!

[@StirMyPot]

@@Sophreakingood mine looks wet and pink on cloth after fermentation? I'd that normal?

[@Sophreakingood]

@@StirMyPot sometimes it gets a layer of pink on the top. You can scrape it off and continue as usual with the recipe -this has happened to me before and the resulting bread was still delicious!

[@Peebles1961]

Did you lightly rinse the groats before soaking them?

[@Sophreakingood]

I generally don't because I buy pre-packaged organic, but if you're buying in bulk it might be a good idea..

[@NathalieYogadelaVoix]

C’est du sarrasin cru décortiqué que tu utilises ?

[@Sophreakingood]

Oui, c'est ca

[@vietnguyen4312]

I wanna give this a try but have a question. is hulled buckwheat the same as buckwheat groats? thanks

[@Sophreakingood]

Yes they are the same, as long as it's raw and not roasted/toasted

[@vietnguyen4312]

@@Sophreakingood Thanks

[@aksanayakhshibekova629]

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

[@Sophreakingood]

Yep!

[@JayJay-yz5gb]

Great. Can you share if you use buckwheat flour instead of groats. I am lost as to what to do with buckwheat flour. I made cinnamon, cranberry bread with it a modified recipe from biblical nutritionist. I did not like it one bit. So pls help.

[@Sophreakingood]

Unfortunately I don't think this recipe would work with buckwheat flour since it's usually made from roasted buckwheat groats. There may be other recipes out there for buckwheat flour bread but I doubt this one would work...

[@farazshaikh7520]

What if want use buckwheat flour instead of groats?

[@Sophreakingood]

If you scroll through the comments this question has been asked a few times; buckwheat flour doesn't work in this recipe but there are plenty of recipes out there for buckwheat flour bread. Happy baking!

[@freespeech6999]

Hi! Can I use buckwheat flower instead of groats?

[@Sophreakingood]

I don't think this recipe will work with buckwheat flour.. most buckwheat flour is roasted, for one. However, it's the soaking and fermenting of the groats that makes this work.

[@freespeech6999]

@@Sophreakingood Thank you!

[@harryhelper1869]

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…

[@Sophreakingood]

Thank you so much for your feedback. Two things come to mind given what you've described: 1. do you have a convection setting on your oven? Getting airflow going in the oven can help bake the bread more evenly, quicker. 2. What material is your baking dish? Something like aluminum heats up quicker than say a glass or ceramic dish. Perhaps try a different vessel next time to see if it makes a difference. Good luck! And hopefully the next attempt isn't sticky! 🤞

[@harryhelper1869]

Many thx… Thank you for your helpful suggestions, Here in Thailand the glass countertop turbo convection ovens are very popular and that is what I used with a parchment paper tent. It was an aluminum bread pan with 3 holes in the bottom, for venting moisture I presume. I learned of a tip from a gluten free baker in Trinidad, after baking for 1 hour he removed the bread from the baking dish to allow for more rapid moisture reduction common with wetter gluten free bread batters. I’ll try that to next time around. I will not add the extra 150ml’s of water in step 2 and see what the texture is like after using the finger stick. If it still looks too wet I “might” try adding some Buckwheat flour to tighten up the batter a bit. I’ll report back if it gets better. Thx BTW do you know the history or origin of this most unique buckwheat bread recipe?

[@Sophreakingood]

Can't wait to hear back about your progress. I'm not sure about the origin, I heard about the concept from an acquaintance and have since adapted it into the recipe posted here.

[@harryhelper1869]

Thanks, a great sour dough all in a simple 2 step process. LOVE it!!!

[@TrishTruitt]

*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?

[@Sophreakingood]

You can use whatever loaf pan you have, just know that the loaf may be flatter/longer or narrower/taller depending on the dimensions. I have used both with good results

[@NicolesNaturals]

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

[@Sophreakingood]

Absolutely!

[@stephenclapham9664]

Hi do you drain the buckwheat after soaking.

[@Sophreakingood]

Nope I just add more water according to the recipe

[@stephenclapham9664]

@Sophreakingood great thanks very much I am making the bread tomorrow very excited about making it .I can't wait 🙂🙂

[@mdarragh6805]

Hi! Do I wash it before adding more water to blend ?

[@Sophreakingood]

No need to wash! The buckwheat will have absorbed most of the water from the 24 initial soak and will have grown in size somewhat (and sometimes it even sprouts, which is great!) It may be a little slimy or slippery but this is all part of the magic. No rising, just add in the water, salt and honey (or sugar), blend thoroughly and leave to ferment.

[@mdarragh6805]

@@Sophreakingood thank you for your response! I made it not following your recipe & I washed it. It. I will now use your recipe. Thank you again for your response

[@Sophreakingood]

@@mdarragh6805 make sure to use a glass or ceramic bowl for best results. Stainless steel sometimes prevents proper fermentation. And keep it at room temp the whole time- out on a counter top somewhere covered with a towel or plate.

[@mdarragh6805]

@@Sophreakingood yes. I did do both that you recommended. The one I made was very dense but tasty non the less. I am looking forward to your recipe! Thank you for sharing

[@cia1381]

Can i use buckwheat flour instead ? How much water should i put?

[@Sophreakingood]

I've never tried this with buckwheat flour..not sure if it would ferment like a sourdough starter. Buckwheat flour is also usually make with roasted buckwheat and the flavor profile will also be very different.

[@sweetlana155]

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.

[@Sophreakingood]

I'm glad you enjoyed it! Depending on how hot/humid the environment is (or isn't), the soaking and fermentation stages can be longer or shorter. If you find that a couple of hours is enough for soaking, feel free to move onto the next step sooner. However, I would suggest fermenting for longer than a few hours to ensure that the bacteria have a chance to do their thing. Let me know if it works out with a shorter soak!

[@sweetlana155]

@@Sophreakingood Yes, I know fermenting takes much longer, and it really depends of the temperature in the house :) I just thought there was something I needed to know about longer soaking time. Thank you for your response!

[@Marrta71]

What happens if I use toasted buckwheat groats? Does it not turn out good?

[@Sophreakingood]

I have never tried it but from what I've heard from others that have is that, unfortunately, it does not work. Something about the roasting process makes the groats unable to soak/ferment. If you can't find them in the grocery store, try searching for raw buckwheat groats on Amazon!

[@Eddo122979]

Hi iwant to know.i made the bread it tates a little sour is it normal?or got spoil? Where you keep bred after u bake and how long?

[@Sophreakingood]

It's normal for it to have a bit of a sourdough taste because it is fermented. You can store the bread in the fridge if you're going to eat it all within a few days, but I store mine in a ziptop freezer bag in the freezer and toast it piece by piece as needed.

[@Eddo122979]

You think if after fermentation i can add a little brown rice flour or millet flour , Coconut flour will it make it more dryer crumb?

[@Sophreakingood]

@@Eddo122979 I haven't tried that (I have only added seeds and spices) but if you end upset trying it, make sure to let us know how it turns out!

[@Mae-bu2wu]

How long dose this keep for please and how do I store it away.

[@Sophreakingood]

I usually store it in a large Ziploc bag. In the fridge, around a week. In the freezer, probably 1-2 months though it never lasts that long around here 😉

[@Mae-bu2wu]

@@Sophreakingood Hello, I just made this and when pouring the batter it had a strong smell to it almost like spoilt egg. Is that a normal smell for it to have? I soaked the grains over night then fermented the batter for 24 hours.

[@Sophreakingood]

@@Mae-bu2wu absolutely it smells VERY funky and sometimes even like it's 'spoiled'. Much like sourdough sometimes smells yeasty, this is the result of the fermentation process. It goes away once it's baked and does not affect the taste of the bread at all. Totally normal!!

[@user-uh9um8fp7f]

Is it also tasty without toasting?

[@Sophreakingood]

Absolutely, I just prefer toasted. Toasting changes the flavor and texture somewhat, but the choice is yours 🙂

[@ccs8948]

Hi, I follow your recipe, except the salt and the other corn, but when it finish it taste sour, is that normal?

[@Sophreakingood]

Not sure what other corn you're referring to (the hemp and sesame seeds maybe?) But generally yes, this bread tastes more like a sourdough than anything else, and sourdough is generally a bit sour (some say it has a tang to it). If you're used to sweet, yeasty bread this is a different type of flavor profile. Hope that helps!

[@ccs8948]

@@Sophreakingood thank you

[@elainehaykin8416]

Is it possible to make this with buckwheat flour?

[@Sophreakingood]

This question has been asked many times in the comments below- I personally have not tried this because it likely will not work. Most buckwheat flour is roasted, and it really is the soaking and fermenting of the groats that makes this work.

[@nikiscr]

Do you know how many calories this is? Or how to add to a cal counter? Like 500g raw buckwheat is 1700cal but 500g cooked buckwheat is 600cal, so 500g raw = how much g once it’s cooked? I’ve tried searching the web but I’m so confused 😹

[@psiakosc5592]

Insane.

[@ChristineAnderson-zx5zr]

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

[@Sophreakingood]

Sounds like a plan!!

[@crankiemanx8423]

Is it good to make sandwiches with it?

[@Sophreakingood]

It's great toasted! Makes a lovely sandwich, just use whatever size baking tin you want your sandwich to be 🙃

[@lavikakathuria8355]

Hey How long can this bread last?

[@Sophreakingood]

I usually slice it and put it in a large Ziploc bag. If you're going to use it within a week, you can keep it in the fridge. I usually put mine in the freezer and then toast a slice or two as needed. It can last for at least a month or two in the freezer!

[@nermeenhamada6447]

Can I use buckwheat flour instead of the raw ones?

[@Sophreakingood]

A few other people have asked this, however I don't think buckwheat flour will work unfortunately. It's the soaking and fermenting that make this recipe work, neither of which will work with roasted, milled buckwheat flour.

[@nermeenhamada6447]

@@Sophreakingood thanks for the quick reply ♥️♥️

[@ishmael4489]

Does this come out quite wet inside or doughy inside? And if so, is that why you like to toast it?

[@Sophreakingood]

It can be pretty sticky inside if it's not done baking. The outside crust looks ready way before the inside is done. In my convection oven, 1 loaf takes about 1.5 hours at 350F. It may be that you're not baking it enough - if you did happen to under-bake it, toasting definitely helps!

[@ishmael4489]

@@Sophreakingood I've not actually made this yet, I've just made a similar recipe in the past that turned out very moist inside so was wondering if that is the result I will get for this also. Thanks for the speedy and very helpful reply! I shall start making this today :)

[@ishmael4489]

@@Sophreakingood Is it okay to rinse the buckwheat before soaking it? Or should rinsing be avoided at all stages?

[@Sophreakingood]

@@ishmael4489 it's entirely up to you. I buy mine in a 500g package so I don't but if you got it in bulk and want to rinse it before you soak it I'm sure it's fine.

[@ishmael4489]

@@Sophreakingood thanks for the help!

[@isabelestorninho7665]

Can I use a food processor instead of a hand blender?

[@Sophreakingood]

Absolutely! Food processor or blender work just as well, just a bit more cleanup 😉

[@isabelestorninho7665]

@@Sophreakingood thank you

[@ChristineAnderson-zx5zr]

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?.

[@Sophreakingood]

Bread sticks may work, the flat bread will be very chewey though. Let me know if you try it how it turns out! 😁

[@christinecolton2596]

Is it dry? Is it only good for toast?

[@Sophreakingood]

It can be on the denser side.. I have definitely eaten it plain, but I do prefer it toasted.

[@carolepominville7311]

Je viens de le faire et il sort du four. Il a cuit 67min. J'ai fait les deux étapes, soit de 24hrs chaque. Est-ce normal que ça goûte et ça sent beaucoup le levain ? Il a une belle texture par contre. Si je fais tremper les grains dans l'étape 1, 12hr , au lieu de 24hr,est-ce suffisant? Merci beaucoup 🙂

[@Sophreakingood]

Oui, parfois j'attend seulment 12 h, surtout quand il fait chaud/pendant l'ete

[@carolepominville7311]

@@Sophreakingood ok, merci d'avoir répondu. Je ne demandais aussi si c'est normal que la mie du pain soit un peu humide, ou si je dois le faire cuire plus longtemps ? Il a cuit 67min. Merci à l'avance 🙂

[@Sophreakingood]

@@carolepominville7311 oui si c'est humide dedans, ca veut dire que c'est pas completement cuit.. Parfois la mein cuit jusqu'au 90 minutes!

[@carolepominville7311]

@@Sophreakingood d'accord, merci de prendre la peine de me répondre, je l'apprécie ! J'ai très hâte de le refaire. Je suis tellement contente d'avoir cette recette ! Le pays où je voyage, le pain sans gluten est très très cher. Donc, je peux apporter avec moi le sarrasin, car il n'y en a pas là bas , et faire le pain au lieu de l'acheter. Merci encore, je vais visiter ton site. 🙂👍

[@Sophreakingood]

@@carolepominville7311 je suis si content pour vous! Merci pour les beaux mots:)

[@teresapham119]

I am looking for a gluten free and yeast free bread for my allergic kid. Can I do the same with brown rice? A sourdough brown rice bread without starter?

[@Sophreakingood]

I have never tried this with brown rice so I don't know if it would work. However, this recipe (as is) happens to be gluten free and yeast free!

[@teresapham119]

@@Sophreakingood Thank you for sharing this simple recipe. I will give it a try this week.