Sprouted Buckwheat and Lentil Bread [No Flour, No Starter, No Yeast]

[@nutriplanet]

Hey! Have you ever made sprouted bread or bread with no flour? I hope you enjoy this recipe 🤗 Here's the link again www.nutriplanet.org/2022/03/sprouted-bread-gluten-free/ Important note! The time needed for fermentation can vary a lot. In warm oven, it'll take 5-7 hours, after which your batter should have risen quite a lot and you should see bubbles throughout the batter. However, at room temperature it can even take up to 24 hours depending on the actual temperature.

[@marcosaguilera5010]

So good! It's amazing how satisfying watching this is. I definitely will try it.

[@nutriplanet]

So happy to hear that! 😁 I'd love to know how you liked it! 🤗

[@MayaMira-d5o]

I made this bread, and it is definitely a winner. I was confused by the measurements in the recipe. But basically I used 2 cups buckwheat and 1 cup brown lentils. I didn’t do the sprouting step. But I first let it ferment 6 hours in water in air tight container, after I rinsed then blended it , added 1 tspn salt and let it sit for 12 hours. I placed in bread loaf pan, and topped the batter with raw pumpkin seeds and baked as instructions. The taste is absolutely good, and the size of the bread is substantial. I tried other recipes only using buckwheat, but the bread came out tiny!! So thank you for this recipe!!❤ Its a keeper!!

[@nutriplanet]

I'm so glad to hear that you enjoy the bread 😊 Confused about the measurements? I'd like to understand that better 😊 Maybe you're not used to weighing the ingredients on a kitchen scale? I always do that as it's more accurate than using cups. Did you try my only-buckwheat bread? For me, it comes out the same volume as the lentil version -- maybe you just need to let it ferment a bit longer so that it can rise more... just a thought 🤔 Wishing you all the best! 💚

[@mayasayonara9169]

​@@nutriplanetHi, perhaps it needed more time to ferment, but honestly adding lentils is a great addition!! I will be adding honey to the batter and see what it's like. Thank you again for this amazing recipe!

[@nutriplanet]

Yes, honey is a great addition as well, I do it too! I'm so glad to hear you have found a bread that you enjoy 🤗@@mayasayonara9169

[@mayasayonara9169]

@@nutriplanet Thank you so much! I have another question, why is it suggested to put the bread batter in a cold oven first before setting the temperature high for baking? Versus putting it in a hot oven?

[@nutriplanet]

Hi! Too high temperature will "scare" the bread 😊 If the temperature rises gradually, it'll rise better. This is what I was taught at least when I first started baking the bread. I haven't tried putting it into hot oven straight away -- maybe it'll work, I don't know 😊@@mayasayonara9169

[@janarinquet6276]

Amazing! Thank you. I need this recipe.

[@nutriplanet]

Hi Jana! Great to hear that! 🤗

[@Pinkheartbwell]

Wow I am so excited to see this recipe. Will make it soon THANK YOU

[@nutriplanet]

Would love to hear how you liked it! 🤗

[@y.e.2103]

great video, many thanks

[@nutriplanet]

You're most welcome! 🤗

[@azadkhan-pj4kq]

thanks for this healthy recipe! i am so glad it doesn't have psyllium husk which i am very allergic too

[@nutriplanet]

Hi! I'm so glad that you like it! Enjoy! 🤗

[@lsago]

I tried psyllium husk capsules once and I couldn't swallow, my throat felt dry and my stomachs kept expanding from the fiber. It was the scariest time and I'm never trying it again

[@bonniespruin6369]

I'm 58 years old and old school. I'd love to have your recipes in a book! Do you have one? Thanks! I've been vegan for 1 year.

[@nutriplanet]

Hi Bonnie! I have an ebook with 55 recipes in it. You can check it out here www.nutriplanet.org/plant-based-made-easy-book/ 🤗 No paper book though! Sorry!

[@bybbah]

Hi .have you done a sourdough bread with both ingredients. I have buckwheat flour and red lentils .So I get some idea here .Using the emerson to blend the lentil first then start the mix for a bread.I want to make sourdough, 100percent gluten free bread with chia ,psyllium, butter added.thabk you.

[@tiffanysmith2492]

It all looks great!...But what's the measurements to how much of the red lentils and the buckwheat sprout bread.. And the measurements of the date syrup... I loved the way how the Bread turned out.. but I just wanted to know on how much to use..Thank You

[@nutriplanet]

Hi Tiffany! Thank you! The recipe link is in the description www.nutriplanet.org/2022/03/sprouted-bread-gluten-free/

[@SiriusPainter]

The is no measurements... Thank you.

[@manonandsea479]

Thank you for sharing this recipe. I made the bread 2 times. it tastes very nice. but the dough did not rise. not even at these temperatures. i let it rise for 10 hours the first time and 8 hours this time. do you have tips? 🙏🏻

[@nutriplanet]

Hi! What was your room temperature exactly? If it's 20C or below, it can take longer. Did you rinse the soaked buckwheat and lentils properly?

[@manonandsea479]

@@nutriplanet Hello, thanks for your reply! It was about 22/24 degree’s. I rinsed 3 times with fresh water and rinsed under running tap.

[@nutriplanet]

@@manonandsea479 Maybe try fermenting for longer -- around 15 hours. Small bubbles should start to form, this is the indication of fermentation.

[@aprilschneider5250]

I made this recently to support my low GI diet and it's been great to eat with hummus. I am going to make it again, and for the sake of variety I am wondering if you have any other similar recipes using other low GI seeds/grains like quinoa for example?

[@nutriplanet]

Hi April! I'm so glad to hear that! Yes, I have buckwheat-quinoa bread as well kzbin.info/www/bejne/o4ixaaamqb91eLc Sometimes, in the lentil bread and sub some of the lentils with sorghum, millet, teff, quinoa, or spelt berries. I hope this helps! Thanks for giving your feedback! 💚

[@aprilschneider5250]

Awesome, thank you!

[@natashabrooke6646]

Hi, why don’t you rinse the mix before soaking? Don’t grains and pulses usually have a Lot of dust or dirt. Thanks!

[@nutriplanet]

Hi! You definitely can but mine weren't dirty. Also, I rinse them very throughly after soaking.

[@alinaghazarians]

Great recipe. Love it. Do you think I can make it just with lentils? And also how long did you ferment this specific bread to get it so puffy and nice?

[@nutriplanet]

Hi! Thank you! I wouldn't know. I guess it would be too soggy and you'd need to use different water/lentil ratio. I usually put it to ferment in the oven at 35C in the evening before going to bed and it's ready by the morning.

[@heroestooraymond9619]

Hi I am currently living in Hong Kong, the regular temperature is around 28-32c. To ferment is it better to ferment in the fridge, I’m worried it’s too hot in the kitchen. Thanks.

[@nutriplanet]

Hi! No, definitely at room temperature as it the process wouldn’t start in the fridge. I usually ferment in the oven at about 35C, so your room temp is ideal.

[@rochellerusso1387]

can you bake in a 8 by 8 or 8 by aprox 12 glass pan for a Flatter bread....to reduce oven cooking time (in summer( ?

[@nutriplanet]

Hi! I believe you can. Simply monitor to see how long it needs in the oven. All the best!

[@rochellerusso1387]

@@nutriplanet Thank you!!

[@nutriplanet]

@@rochellerusso1387 My pleasure 🤗

[@LinguistAna]

Do you have any alternative for date syrup can I use maple syrup

[@nutriplanet]

Hi! Yes, you can use maple syrup instead!

[@hilaryjones3227]

I have a gas oven ,what temperature should I cook it at? (if you know)Thank you.

[@nutriplanet]

Hi Hilary! Sorry for the late response! Anything closest to the temperature in the recipe (175C). I'm sorry, 'm nor familiar with gas ovens, do they have different system?

[@kiransadarangani6159]

Can we use mung beans instead of red lentils?

[@nutriplanet]

Hi! I haven't tried but I wouldn't bet on it. First of all, mung beans would need to be soaked longer than buckwheat and I'm not sure what the water ratio should be if you use them. Trial and error, I'm afraid 😊

[@loriweaver9050]

Will my bread turn out ok if I left it sit overnight after putting in the date syrup salt & water & not mash it?

[@nutriplanet]

Sorry, what do you mean exactly when you said you didn't mash it. That you didn't blend it? Were the groats rinsed?

[@naikjoy]

Can I do this process to make a pizza?

[@nutriplanet]

I assume the batter needs to be thicker for pizza dough but yes, why not. You inspired me to try it out 😊

[@naikjoy]

@@nutriplanet haha im glad. I'm doing the monthly meal prep and beside a veggie mixes in glass jars in the freezer and some meat sauces.. or fermented cabbage. I need to figure out the best way to make a pizza that tastes good so I can cut in 31 pieces to have for the whole month. Low carb, low acrylamide, somewhat tasty. I hope I'll figure something out.

[@missprettyonabudget]

Hi Nele, I have started a fruit fast but will definitely make this for my husband. I do have buckwheat but I dislike the taste of it, that being said when I am back to eating low gi can that grain be substituted with anything else and what is a good alternative? Thank you so much! I hope that your day is going wonderful. P.s. the celery juice is a new favorite if mine :) I will try it for 30 days indeed. Sending a big hug! And starting in the recipe! Nat

[@nutriplanet]

I totally had missed this comment Nat! Sorry! No, buckwheat really can't be substituted in this recipe 🤷‍♀️ However, I don't taste any strong buckwheat flavour. Try adding some herbs like dried basil, it takes over all the flavours.

[@missprettyonabudget]

@@nutriplanet don't worry about it Nele. We are moving to Europe this summer so I am busy with this now. But I did try the bread and I loved it :) so this recipe worked. It just didn't turn out as good as yours but keep trying :) Hope all is well with you

[@nutriplanet]

@@missprettyonabudget So glad to hear that! And welcome to Europe 🤗

[@Laccafh]

This is called Idli in south India

[@mirib5007]

Buckwheat groats are seeds.

[@naikjoy]

You are a goddess .. thank you for this

[@nutriplanet]

I'm happily a goddess 😁 Thank you!

[@mirib5007]

Fail. I e spent 2 days on this recipe, a lot of bother. I changed the water 3x with filtered Berkey water during the 24 hr soak. My ‘ batter” never really looked like yours, it was dense, I didn’t think I was blending too long, I saw a few whole lentils in it. But it didn’t look fluffy at all, I saw a few bubbles on the sides of the glass bowl, but it didn’t separate into a lot of liquid in the bottom. I used a 9x5 loaf pan because who has a pan like yours!? The bread has been in the oven already almost TWO hours, I’m tapping every 15 minutes past your recommended baking time, still no noise from tapping. Very annoying! I’m leaving it in there til I hear a hollow sound! I don’t think this recipe will work without a bread pan like yours. 9x5 is too deep and wide, evidentially. Maybe I should have used a 9x13” baking dish, it’s shallow. I’m not a novice bread baker. I’ve had good results with lentil & sprouted “ breads” and they’re tasty, I use coriander, not oregano. And I actually have date syrup! So…

[@nutriplanet]

Hi! Let's try to tackle this. -- The Loaf Pan The exact dimensions of the loaf do not matter actually as long as the volume isn't too different. I've made all my fermented breads (just buckwheat, buckwheat-quinoa) also in a glass loaf with good results. -- Soaking You don't have to soak for 24 hours, 6-8 hours is more than enough and there's no need to change the water. I can't tell -- maybe after soaking them for so long something happens to buckwheat and lentils that they won't ferment 🤷‍♀️ -- Ingredients Just in case, let's go through some essentials -- roasted buckwheat won't work, it has to be raw (unroasted), also this recipe is with red hulled lentils (just checking). The ratio of lentils and buckwheat is important -- if you add more lentils, the result will be unknown. Also, sometimes it is important to use organic varieties as non-organic might not ferment i.e., the batter will not rise. -- Rising and fermenting The batter will not be fluffy right after blending, this happens during fermentation. I'm saying this because you mentioned soaking but not fermenting. After you soak, rinse, and drain, the batter should ferment for 7-15 hours (depending on the temperature). Next, it's essential to rinse and drain thoroughly and not add more water than in the recipe -- if the batter is too runny, the result will be soggy. I recently had someone who's been making my other breads say that the lentil bread doesn't rise that well. She hadn't noticed that the lentil bread includes less water in the recipe i.e., she added too much. And date syrup is fine to use, I do it myself sometimes. I hope we can get to the bottom of this as this bread works perfectly every time I make it. All the best 💚

[@mirib5007]

Thanks for the reply! I followed the recipe. Raw groats, red lentils. It says soak minimum 6 hours, up to 24. I started it all soaking about 10 am, changed water 2x. 24 hours later, made the batter, started baking about 4 pm. Ferment the batter up to 6 hours. I was careful with measurements. I baked it 2 1/2 hours! before I got a hollow tap sound. Cooled on rack, and sliced the end piece, it was still moist, kind of bland, I think it needs more sea salt, but I’ll probably toast it.

[@nutriplanet]

Hi! 6 hours is too short for fermentation -- at room temperature it'll take up to 15 hours, in warm oven (35C), 7 hours might be enough. So, I think this must be it -- the batter didn't ferment long enough. If you're willing to give it another go, let it ferment until you see that the batter has risen. I'd also suggest trying the buckwheat and quinoa version as it ferments faster and better (something in the quinoa I guess). And yes, toasting the one you already have is a great idea. You might also try freezing the slices and then toasting. Have a great weekend! 🤗