
This 1-Ingredient Gluten-Free Buckwheat Bread recipe is an absolute game-changer! I’ve been making it every single week since early 2022, and it never disappoints! It’s incredibly easy, delicious, and super nourishing. I highly recommend throwing a couple of slices in the toaster/oven to create the ultimate avocado toast or as a side dish for dipping into soup. It even makes amazing croutons in a salad!
Since sharing this recipe with our community on social media, it’s become one of our most popular recipes to date. Hundreds of our community members have shared their versions with us on Instagram. Check out our Buckwheat Bread Instagram Highlights to see just a sample of the ones we’ve received, and please make sure to share your own! If you’re in interested in more gluten-free bread recipes, you’ll also love this super fluffy Red Lentil Quinoa Bread!

Ingredient Notes
- Hulled Raw Buckwheat: Buckwheat groats (or kernels) are the hulled seeds of the buckwheat plant. Despite their name containing the word “wheat,” buckwheat is actually gluten-free and makes for a fantastic bread ingredient. These groats are a staple in many Eastern European and Asian cuisines, known for their nutty flavor and versatile use. This Healthy Buckwheat Bread Recipe is a testament to that.
- Water: Tap water is fine to use depending on your location, if the water is heavily chlorinated in your area, you should choose filtered water, as chlorine will impact the fermentation.
- Salt: Either sea salt flakes or table salt works fine. The salt enhances the natural flavor of the buckwheat.
- Poppy and Sesame Seeds: Adds a delightful crunch and visual appeal to the bread. They are optional but highly recommended for an extra touch of flavor and texture. You can top it with any seeds you like.
IMPORTANT: Use ONLY hulled, non-roasted buckwheat for this recipe. Buckwheat flour, unhulled buckwheat, activated buckwheat, or roasted buckwheat will not work in this recipe.
Why You’ll Love This 1-Ingredient Buckwheat Bread Recipe
- Delicious and Dense: It’s absolutely delicious, with a dense, satisfying texture, and gets even better when toasted! Fermentation not only enhances the flavor, but it can improve the bioavailability of certain nutrients in foods. Specifically, the fermentation process can reduce levels of phytic acid, which is known to bind some minerals and reduce their absorption. By breaking down phytic acid, fermentation can make minerals like iron, zinc, and magnesium more available for absorption by the body.
- So Easy: Although the fermentation process takes a bit of time, this recipe is very hands-off and only requires about 10 minutes of actual work. If you use the right kind of buckwheat, a high-speed blender, and follow the instructions, this simple, yeast-free bread recipe is practically foolproof.
- Cost-effective: Good quality, nourishing, gluten-free bread can be quite expensive where we live, often costing around $15 AUD (~ $9.80 USD), whereas this Gluten-Free Buckwheat Bread comes in at under $3.50 AUD (~ $2.30 USD), even when using organic hulled buckwheat.
- Meal-Prep: Easy to prep in advance and can be frozen. I usually keep half fresh, wrapped in a clean kitchen cloth, to consume in the next few days and slice and freeze the rest. Toast when ready to eat, and it’s as good as fresh! This way, you can toast a piece whenever you crave some delicious bread.
What Are the Health Benefits of Buckwheat?

- Buckwheat is highly nutritious, offering a source of fiber and essential minerals, especially magnesium. It’s also packed with antioxidants, particularly rutin, which supports blood vessel health. Despite its name, buckwheat is naturally gluten-free, making it suitable for those with gluten intolerance or celiac disease.
- Buckwheat’s low to medium glycemic index makes it a good choice for those managing blood sugar levels. Plus, its high fiber content aids in digestion.
- Like amaranth or quinoa, these whole grain groats can be cooked like rice or oats, making them a fantastic ingredient for various dishes. From traditional porridge and pilafs to modern salads and even as a rice substitute, buckwheat is incredibly adaptable. It’s also used in making buckwheat flour, a popular alternative for gluten-free baking. We use buckwheat flour to make these High-Protein Buckwheat Pancakes with Blueberry Syrup, and they’re so fluffy and delicious!
Step By Step Instructions
1
Rinse the hulled buckwheat kernels under cold water until clear. After rinsing, soak 17.5 oz (2.6 cups or 500g) of buckwheat in cold water in a large bowl, fully submerged, and cover with a clean cloth for 6 to 7 hours.


2
Once soaked, drain the remaining water but do not rinse.


3
Transfer to a blender with 6.8 fl oz (0.9 cups or 200 ml) of water and ¼ tsp salt. Blend, starting at low speed and slowly increasing, until you get a very smooth texture without any pieces left. Pour the blended buckwheat mixture back into the bowl.

4
Cover it again and let it sit at room temperature for 12 to 24 hours to ferment. Please check the fermentation table below to confirm the time required based on your current climate.


5
When you’re ready to bake, preheat your oven to 350 °F. Line a loaf pan with baking paper and pour the fermented buckwheat dough into the pan. If you’d like, sprinkle the top with 2 tsp of poppy and sesame seeds (or whichever toppings you’d like).


6
Bake the bread in the preheated oven for 90 minutes. The bread should be golden brown and firm to the touch.


7
Allow the bread to cool down before slicing. This makes it easier to cut and improves the texture. Enjoy your homemade, nourishing, gluten-free buckwheat bread!


How Long to Ferment Your Buckwheat Bread
Climate | Indoor Temperature Range | Recommended Fermentation Time | Notes |
---|---|---|---|
Colder (Winter) | 70°F (20°C) | Up to 24 hours | Soak for 6-7 hours. If the temperature is lower than 70°F (20°C), consider leaving the bread in a warm location/near a heat source to allow the bread to ferment. |
Warm (Summer) | 75-85°F (25-30°C) | Start with 12 hours | Soak for 6-7 hours |
Very Hot | Above 85°F (30°C) | As little as 6 hours | Adjust fermentation time based on humidity; the hotter the less time required. Consider soaking buckwheat in the fridge for 6 hours only. |

1-Ingredient Buckwheat Bread (Nourishing and GF)
Video
Equipment
Ingredients
- 17.6 oz (500 g) hulled buckwheat kernels (2.6 cups) - MUST be hulled, raw buckwheat kernels/groats for this recipe to work
- 6.8 fl oz (200 ml) water (0.9 cups)
- ¼ tsp (1.5 g) sea salt flakes
- 2 tsp (4 g) poppy and sesame seeds - optional
Instructions
- Rinse the hulled raw buckwheat kernels under cold water until the water runs clear. This ensures that any dust or impurities are removed.
- Transfer the rinsed buckwheat to a large bowl. Cover the kernels with a large volume of cold water, ensuring they are fully submerged. Cover the bowl with a clean cloth and let it sit for 6 to 7 hours.
- Once soaked, drain the water, but do not rinse the buckwheat kernels. Transfer them to a blender with 6.8 fl oz (0.9 cups/200 ml) water and the salt. Blend, starting at low speed and slowly increasing until you get a very smooth texture without any bits and pieces of buckwheat remaining.
- Pour the blended buckwheat batter back into the bowl. Cover it again and let it sit at room temperature for 12 to 24 hours (please see notes to determine how long you should leave it to ferment based on your climate). Once fermented, you will notice a very slight rise, and the mixture should be slightly bubbly inside.
- When you're ready to bake, preheat your oven to 350 °F. While the oven is heating, prepare a loaf pan by lining it with baking paper.
- Pour the fermented buckwheat dough into the prepared loaf pan. If using, sprinkle the top with poppy and sesame seeds.
- Bake the bread in the preheated oven for 90 minutes.
- Remove the bread from the loaf pan and let it cool completely before slicing. This is important to get the best texture. Now, enjoy your homemade, healthy buckwheat bread!
FAQ
This depends on your location and current temperature, as fermentation is temperature-dependent. Colder climates will need a longer fermentation, and it can be shortened as the temperatures rise during the year, as the heat accelerates fermentation.
For colder climates (winter, with an indoor temperature of approximately 70°F (20°C)), ferment for 24 hours. If your indoor temperature is below 70°F (20°C), you can try leaving the batter in the warmest place in your house to give it the best chance of fermenting.
For warmer climates (summer with an indoor temperature between 75 – 85°F (25 – 30°C), I’d recommend starting with 12 hours of fermentation. We have tested this recipe in both summer and winter in Sydney Australia, which remains a pretty temperate climate. Depending on where you are in the world there might be a little bit of experimenting to figure out the perfect timing, but I promise it’s well worth it!
Some people from our IG community in more exotic locations with hotter and more humid climates have reported good results with as little as 6 hours of fermentation. If this is the case for you, start with 6 hours of fermentation and monitor the dough to avoid over-fermenting. The dough will have a slightly raised appearance and be a little bubbly inside when ready to eat.
Yes, fermentation does have a specific smell, which will be reduced when baking. Over soaking the buckwhat will result in a unpleasant smell, so keep it to 6-7 hours soaking time on the kitchen counter or in the fridge for extremely hot and humid climate.
Yes, it’s completely gluten-free.
This recipe only works with HULLED, NON-ROASTED buckwheat groats.
Unfortunately, it won’t work for this recipe.
It stays fresh for up to 3 days in a sealed container or wrapped in a kitchen cloth. I like to slice half straight away and freeze it to make the most of it.
Yes, slice and freeze for up to a month.
While the base recipe only requires one ingredient and cannot be swapped, you can certainly add other ingredients to customize the bread to your liking. Consider adding seeds, nuts, dried fruits such as dates, or spices for additional flavor and texture. I love a mix of black olives (pitted!), rosemary, and walnuts! Just remember to add these extras after the fermentation process and before baking. I however recommend tasting the bread without any ad-ons first, to make sure you have the perfect fermentation time, and know what to expect in terms of taste and consistency. Then, feel free to experiment with these additional ingredients to achieve your desired balance of flavor and texture.
You can; it will still work, but I find it provides a much-needed touch to the flavor of the bread.
It has a very slight rise – it’s quite different from yeast fermentation. Don’t worry if it looks like your dough hasn’t risen much – it will still work.
If that’s the case, I would recommend rinsing the buckwheat as it might develop a bit of a smell otherwise. It’s still fine to consume. We recommend not to rinse in our recipe, as when we tested it, we got a slightly nicer texture once baked, but it still worked when rinsed.
They are fine to leave on the counter. However, if it’s too hot or humid where you are, you can place them in the fridge. Leave out of the fridge for the fermentation part.
If you slice it before it cools down, it will just have a mushier texture.
If your indoor temperature is lower than the one we have mentioned, it might need to be fermented longer. Use filtered water if the water in your area contains a lot of chlorine, as this will negatively impact fermentation. Someone in the community also mentioned fermenting the dough directly in the loaf pan as a tip to get it to rise even more.
Featured Comment
Cristiane says:
“Hi Sarah! I just want to let you know that I made ur buckwheat bread recipe and it was phenomenal!!!! Thank you for sharing such great recipe! My entire family loved it! I became gluten free since I found out that I have Hashimoto and I was having a hard time to find gluten free bread without the bad fillers. Your recipe is delicious and perfect! All natural and wholesome the way that I like it! Thanks!! ❤️❤️❤️❤️”
Hi
I can’t wait to try this bread! My batter is (hopefully) fermenting as I type.
If I make little buns instead of a loaf, how would I need to adjust the cooking time please?
Thanks 🙂
Hi lovely, yes you will probably be able to reduce the cooking time, although I’m not sure by how much. I would recommend making it as written the first time so you know what to expect 🙂
I have not tried making it yet but I love the concept of fermenting it without added yeast and just using what’s naturally in the air or already on the surface of the buckwheat groats. Essentially this is like how a wheat sourdough bread is made which has that wonderful tangy taste. Thank you for taking the time to share your discovery with the rest of us!
Thank you for your lovely message Brien, hope you love the bread 💚
My new favourite bread. Thank you! I made it just as written, as you suggested for the first time. This time I’m making 3 loaves but will be adding a touch more salt, raisins, pumpkin seeds and perhaps a touch of monk fruit.
What a wonderfully clever and simple, wholesome recipe! I baked my loaf yesterday and everything went really well and I absolutely love the bread. I am in Western Australia and we are in the middle of summer here so it’s very warm, which made the fermenting easy, I did it overnight for about 12 hours. Delicious and so easy to make. I never would have thought of doing this on my own – thank you so much!! 😊
So happy you loved it Emma 💚
So happy you loved it Emma! Thanks for sharing your tips for Western Australia timing 💚
Thanks for the recipe. In tropical humid weather, it took 7 houts to ferment. Worked great however I’m having trouble toasting it. The edges start getting burnt before the bread toasts. Are people using regular toasters? Any tips would be appreciated.
Hi Kim, so happy you’re enjoying the bread, I personally toast it in the air fryer and it works perfectly, but maybe someone else will have some tips about using a toaster 🙂
Oh, how we LOVE this bread so much! I can’t thank you enough for this recipe. It’s a definite favorite in our house. We love it toasted with all kinds of things like avocado, tuna, eggs, etc. we kust adore it and it’s so good for us! It’s chilly here in the US so today, it’s been in my oven fermenting all day with the light on. I just peeked at it and it’s ready to go! Thank you again for such a fantastic bread recipe!
I’m so happy you love it so much Tricia, thank you for your review 💚
I just made this and fermenters for 17 hrs. It’s winter here and furnace is on so it’s 20-22 degrees. The “ bread” was dense and gummy inside with a very tough exterior. Not sure what went wrong. It also seemed smaller than when I put it in the oven. Too was lightly brown and cracked when I took it out. What went wrong?
Hey Melissa, sorry to hear you had trouble with the recipe, it sounds like the fermentation did not happen. I would recommend fermenting it for the full 24 hours and perhaps closer to a source of heat 🙂
Same with mine. I fermented it 18 hours but I don’t think it was enough. Hard and shiny on the outside and gummy in the middle. I will try the full 24 hours. How do you know when it’s fermented?
Hello! I wanted to ask if I can use sprouted groats in this recipe?
I have not tried, I think you could get away with substituting a little bit for sprouted but probably not the full recipe. I would recommend giving it a go as is first to master the fermentation time before playing around with it 🙂
This recipe has been such a gift to my family! I recently made it with olive oil on the bottom of the pan before adding the fermented dough/batter, then added more olive oil on top with dried rosemary and flaky sea salt, like focaccia, and it was DELICIOUS! We then slice the bread thinly and toast it. Thank you for this recipe!
That makes me so happy Amanda, your additions sound SO GOOD! I’m trying them next time I make it 😍
Can I use this recipe in a bread machine?
I’ve never used a bread machine, so I’m not sure but hopefully someone else will know 🙂
Absolutely amazing, fermentation worked, added some fennel seeds, too.
Will experiment more with flavors in the next one.
I’m so happy you loved it Kerstin! Fennel seeds sounds delicious, let us know what else you try 💚
This was absolutely delicious and tastes like a whole grain European bread. I sliced the loaf into around 12 slices and froze each between parchment paper. It freezes so nicely, and I put it in the microwave for 30-60 seconds and then double toast it and add a dollop of peanut butter. Thank you!
Hey Heidi, I’m so happy you enjoyed the bread! Great tip to defrost it in the microwave first 💚
Good gf bread! Instructions were perfect and since this was my first batch I did one side of topping with everything bagel seasoning and the other with what it called for plus sunflower seeds (because I like a little more crunch on my bread) and it was delicious.
A slice was lighter than expected. Alone it’s very plain but I topped mine with peanut butter and fig jam but looking forward to another version with more add-ins on the next one. Thanks for sharing this recipe!
Hey Gina, I’m so happy you enjoyed it! Fig jam and peanut butter combo sounds so good, I’m going to try it 😍
Absolutely delicious!!! How did we not know this recipe sooner! 😁
Thank you, Sarah! I followed the recipe to the letter and it turned out amazing, as all your recipes do as a matter of fact! 🙏🏻
That makes me so happy, thanks Miruna 💚
I gave this 5 stars because I love the homemade and cheaper option to buckwheat bread. The first time or two it was perfect and the last few batches are gummy and dense in the middle. I don’t get the “crumb” like you show in the image. I follow the recipe and leave it to ferment in my turned off oven to stay at a room temp. Any tips or help on this? Thank you!
I’m very happy to hear you got good results at first! Has something changed since then? Did you make them in summer when you were successful and are now in winter?
Mystery solved! Let the groats strain fully to remove all the liquid (while the “slime” sticks). Previously, I would strain , shake, and blend likely putting too much liquid back in the blender.
Today, I let them sit in a sieve while I did a load of dishes then proceeded to blend. This resulted in the perfect bread🩵
Hi Sarah thank you for this recipe. I live in quite a hot climate and I left my batter to ferment a bit too long and it really stinks! Is it still ok to use?
Oh no, if it smells fishy, then the batter is off, how long did you ferment it for? I would also recommend letting it soak in the fridge if it’s extra hot at the moment!
After my first attempt at making this bread, I will say I love the flavor and that it’s amazing that this recipe only has one ingredient plus a little salt. I followed the directions very precisely and all the steps were just as expected. My loaf was a little underdone after cooling completely. But I will try again after checking the accuracy of my oven temperature. Thank you for a lovely recipe.
So happy you liked it Jennifer! Let us know how you go next time 💚
Unfortunately it did not work for me. I followed steps, used filtered water. Left to ferment at room temperature for 24h. Baked as indicated.
Texture was dense, like compacted raw dough. 😢
Hi Chris! Sorry to hear that, it sounds like fermentation did not happen, it might have been too cold! If you want to give it another go, I’d recommend leaving it near a source of heat, or in the oven with just the light on 🙂
Thank you, Sarah, for sharing such an amazing, delicious, and absolutely perfect recipe! It truly is the best homemade bread I’ve ever had. While experimenting with your basic recipe, I tried adding baking soda and olive oil at the end, after fermentation, to enhance the bread’s fluffiness and flavor — and it turned out incredibly yummy. I’m so grateful for this fantastic recipe — thank you again!
Thank you so much for your lovely words Olga, I’m so happy you loved the bread! And thanks for sharing your tips, I’ll have to give it a go, sounds delicious x
This was absolutely delicious, thank you!
Thanks Maria, so happy you like it 🥰
I bought buckwheat just to try out this recipe because it just seemed too incredible and it kinda is… my blender took a long time to do its work and it wasn’t entirely the same as the picture (there were visible bits) but I touched it and the texture was fairly smooth and so I just let it ferment. My blender is the attachment for a stand mixer so probably not powerful enough. I live almost along the equator (Singapore!) and I let it ferment for about 14 hours (coz I had to go to bed) and I could smell it when I walked into the kitchen this morning. The duration of the bake seemed really long but… it worked. I just had my first taste of the bread end, toasted and slathered with butter and it was tasty! Chewy and crusty, qualities of fine bread and I liked the distinct taste too. Definitely will try this again with a shorter ferment time to see if there’s any change in the taste.
Hey Min, thanks for sharing your experience, I’m so happy you’re enjoying the bread! Some people in very hot location have reported good results with fermenting as little as 6 hours, let us know how you go next time 😍
Followed instructions exactly and nothing like the images shown appeared. Had to use 3X water and still had to remove the batter by hand it was so thick and it did not appear to ferment after 24 hours. Very disappointed in this .
Hi Mikee, I’m sorry you didn’t get good results! From what you are describing, the wrong kind of buckwheat was used. This recipe will only work with raw (green) hulled buckwheat. Roasted (even slightly) or hulled, retain too much water, and won’t ferment or cook properly. Hope you give it another go, it’s been a game changer for us 💚
Cooked this for the first time today after recently going gluten free and stumbling across this recipe. I fermented it for 20hrs in a NZ spring climate. It would have been helpful to know what function you used on the oven but I worked it out. It turned out PERFECT first go (so pleased), hard crust and moist yet firm interior, very bread like. Tastes great too, very happy I tried this and thanks so much for the amazing recipe!
Hey Jasmine, I’m so happy you’re loving the bread 💕
This worked reasonably well, I like the taste and texture (I had to ferment in my proving drawer as my house is only around 17c. However my grease proof paper liners wouldn’t come away from the loaves and I ended up having to cut them away. Maybe because I chose to ferment in the loaf tins for the final few hours. What loaf tin liners do you recommend? (UK)
Hey Jane, I’m glad you like the bread! I have not had this issue even when fermenting in the loaf pan, I’m in Australia, but hopefully someone else in the community from UK can help with brand recommendation 🙂
You can wet the paper liner with water and crumple it nicely before putting in the loaf pan. This gives the right shape to the dough as well as prevent it from sticking on the bread.
Great recipe can I add some yeast
Hey Maria, I have not tried, let us know if you do!
I love this recipe ! So easy and minimal ingredients, the texture is fluffy and hearty. I’ve been looking for an easy and tasty gluten free bread recipe for a long time. My son has to be gluten free and loves this bread, will be making weekly, healthier and cheaper than getting store brought bread !
Hey Zahra, I’m so happy the bread was a hit with your son! Thank you for sharing 💕
I love this bread and I’m not even GF! Toasted in skillet with some olive oil, its crispy goodness is heavenly with my tofu scramble. And it couldn’t be easier. Thank you for this delicious recipe!
Hey Kim, toasted on the side of some tofu scramble is also one of my favorite way to enjoy it! So happy you’re loving it 🥰
I just did the recipe and it turned out great! I live in Sweden and its quite cold, so for the fermenting process I just kept the dough in the owen with only the light on and it worked. It was fermenting for 16 hours.
Thank you so much for the recipe!
Hey Sophia, I’m so happy you’re enjoying the recipe! Thanks for sharing your tips on fermenting time for colder weather, it’s super helpful 💚
Hi Sarah, your website is a fantastic resource, thank you! I have a particular connection with certain foods, and buckwheat is one of them. I’ve been making buckwheat bread for about seven or so years now. It’s a staple for me. I adjust my soaking and fermenting times slightly depending on the time of year / temperature (here in Australia). I vary the additional ingredients too, but mostly stick to adding psyllium husks, sunflower, pumpkin and hulled hemp seeds (which I add with the salt after draining the groats from their initial soak, often as long as 48hrs). That all gets blended up to ferment together for another 12-24 hours. Then I bake it for 50 mins in a medium low fan forced oven. It then gets sliced up and frozen. I never tire of eating or making it. And it gives me the fibre I need each day. I have a slice with avocado or an egg quite often. Thanks too Sarah, for ceating a great opportunity for others to share their experiences as well!
Cheers,
Fiona
Hey Fiona, thank you so much for your kind words, I’m so happy you’re enjoying the website! And thank you for sharing your beautiful recipe with the community 💚
I let ferment 24h at 76deg , when I poured it to bake it, I noticed it was unevenly distributed with a part more liquid. Why is that? I mixed it up before baking. It came excellent but I think not rising/floofy enough and one end was slightly less rised than the other end. What did I do wrong?
Hi, what about adding shredded carrots? Does that work?
I have not tried, would love to hear how you go if you try it!
Can’t live without this delicious bread for my avocado toast!! Best gluten-free bread recipe ever. Buckwheat pancakes, buckwheat bread… I want buckwheat everything now!
Hey Cameron, I’m so happy to hear that! Thanks for sharing 💚
Thanks for this delicious and easy gf bread recipe, Sarah! It turned out perfectly (although it took 36hrs to ferment in southern NZ winter 😉).
As the slices are quite small, I was wondering if doubling the ingredients to create a taller loaf would work the same? Or would this affect baking time?
Hey Maja, so happy you liked it! And thanks for sharing your tips! It would affect the baking time, but I think it would work maybe you could try using a more narrow loaf pan. Let us know if you try 🙂
To accelerate fermentation next time, you could try leaving the dough near a source of heat or in the oven that’s been slightly warmed up before 💚
Hi oven bake at 180c with fan or just heat from top and bottom? Thanksss
With fan 🙂
Soo good. After 8 hour or more soak I fermented for 24 hours. I added poppyseed, Hemp seed and a little sugar. I don’t need to eat gluten free but this is now my new super healthy go to bread.
Thank you for a great recipe.
Hey deborah, so happy you loved it 💚
Sarah, I did some research on barley versus buckwheat. Buckwheat is a good fermenter and barley is not. Based on that information, I am not going to try to make it with Barley.
Good to know!!
Barley is also not Gluten-free.
Hi i made the mistake of grinding the groats with the water . Now the batter is very watery …how do i fix this
Hey lovely, do you mean with the soaking water? If so it might be too watery to make into bread but you could use the batter for pancakes or wraps, here’s my wrap recipe to show you the steps 👇https://plantbaes.com/2-ingredient-buckwheat-spinach-wraps-gluten-free/
I made this loaf just a couple days ago. I was confused by the buckwheat measure. 17.6 oz converts to 2.2 cups. I saw the 2.6 cups, so used 2.5 cups. Soaked for 6 1/2 hours and fermented for 18. I sprinkled the seeds on top. It came out great but not very high. For my taste, I will add a little more salt. I love it toasted. Thank you for a great, simple bread recipe.
is it ok to eat if fermented for 24 hours in a warm climate?
it has a strong smell and taste.
It’s hard to say without being in the kitchen with you to try it, fermented buckwheat does have a distinct taste and smell but it should not be bad. If it’s over-fermented it will usually have a strong “fishy” smell.
I had a successful loaf, but had to bake it almost 3 hours instead of 90 minutes! I left it in the oven after turning it off because it was late and I had to go to bed. In the morning, I removed the loaf from the pan, and there was water in the bottom of the pan! I think I added the right amount of water, but is there any other reason for having to bake it so long and finding water in the pan? I have sliced it, and the pieces are a tad damp, so I’m leaving them out to dry under a towel. I had a piece for toast and it was great. Any advice would be appreciated! Thanks
Hey Priscilla, I’m glad you could make it work 🙂 just checking you cooked it at 180C (350F)? It does not need to be cooked for longer than 90 minutes, and should be left to cool down before slicing. What in the bread you had made you decide to cook it for 3 hours?
The only thing that comes to mind is perhaps you used roasted buckwheat? When using roasted buckwheat the bread is quite mushy and does not cook properly.
For the water at the bottom of the pan, I think its because it was left in the pan in the oven overnight. I would recommend you remove it straight away from the loaf pan, and allow it to cool down. You can then wrap it in a towel or slice and freeze. Let me know how you go 💚
Thank you so much for your reply! It was, in fact, raw, organic buckwheat. I kept baking it (yes at 350) because when I tested it with a pic, it was still raw batter inside, showing on the pic. In the morning, I sliced it and let it air a bit, and then put in the freezer. It’s great bread, but are you suggesting even if the inside seems uncooked to take it out after 90 minutes? Won’t the bread be gooey?
Thanks again!
So good that you had the right buckwheat! The bread looks very wet inside when you cut it before it’s cooled down, so I can only imagine it it would seems raw if you put a pick inside. 90 minutes in a pre-heated oven should definitely be enough, try removing it out of the loaf pan and letting it cooled down completely on the counter before slicing (I don’t always succeed at this part as I’m so eager to eat it haha). It shouldn’t be gooey and have the same texture you can see in my photos 🙂
Let me know how you go next trial 💚
Great site! Really want to try this heary, dense bread. Can you please recommend a brand of buckwheat ? Too many to choose….
Thanks Dara, If you’re in Australia, my go to is the organic one from honest to goodness, you can get it from Amazon, otherwise the Macro brand from woolies is great too (you can get it from the health aisle)
So you have to do the knife test or is it just done after 30 minutes. The top of my loaf is dry but near the bottom its still quite moist when I stuck the knife in. The knife did not come out clean.
There is no need to do a knife test, in fact I recommend waiting until the bread has cooled down completely before slicing, it will be wet otherwise. The bread is ready in 90 minutes 🙂
Really fun to make and easy. I added a little salt with my poppy and sesame seeds. Excellent instructions, Thank you!
You’re my new favorite ❤️
Thanks so much for your kind words Laure, I’m so happy you’re loving the bread 💚
What happens if your bread is overfermented? I got a weird smell after it fermented for 19 hours (we keep the AC on so I thought it would be longer fermentation time). But the original soak was the right time.
Fermented buckwheat does have a distinct smell but it should not be unpleasant, if it’s over fermented the smell will be very strong and “fishy”
I accidentally soaked the grain for around 18 hours. Just drained it. Would I need to put in LESS WATER before blending and letting it ferment?? Hoping someone replies soon…
You don’t need to put less water, sometimes when the buckwheat is left to soak for too long, it can develop an unpleasant smell, the current temperature in your place will play a role in this. If you make it again, and aren’t sure you will be home within 6 hours for the next step, it’s best to let it soak in the fridge 🙂
Oh no, I’m at the fermenting stage and realised my buckwheat is toasted! Is it worth continuing? PS. Have just found your website and have cooked some amazing recipes already!
Oh no 🥲 most likely it would result in a mushy bread that won’t cook
I’m so happy you’re enjoying the other recipes 💚
Have you ever tried this same idea with quinoa?
I have not tried qith auinoa alaone, I did try a mix of quinoa and buckwheat and it was not great 🥲
Hi,i like buckweat a lot, and use it often. And in my country buckwheat flour is easy to find.would this recipe work if just use flour?!
Unfortunately it won’t work for this recipe 🥲
Can I bake it in an air fryer? If yes, at what degree and for how long?
I have not tried, but I don’t think it would work 🥲
Can you please recommend amounts for a full flavoured savoury bread. I made it and it turned out nicely. Now i want to add dried herbs, namely rosemary, oregano, and dried onion flakes and dried garlic. Possibly sun dried tomatoes.
Any suggestions, i am quite the novice and want a quick easy to make savoury bread.
Thanks, Mae.
Hey Mae, I’m so happy you loved it. I don’t have a specific amount to share for those ingredients, you could try adding 2 tsp of spices / dry herbs at a time, 1/4 cup for chopped nuts and seeds, and for sundried tomatoes, I’d start with 2 tbsp, and make sure they are finely chopped 🙂 Let us know what you experiment with 💚
I’m almost ready to bake it. Can I use a silicone bread pan? Thank you, I can’t wait until it’s ready!
Yes I think a silicone pan will work, I would just make sure it’s a similar size than the one listed for best results 🙂
I made my first loaf and it was perfect.
The texture was soft, but dense and the otter crust was crunchy.
This one is going to be a larger loaf, hoping for the same results.
Thankyou so much for this amazing bread. 🙏💚
Thanks Jen, so happy you loved it 💚
Looks delicious, but I have one question: how many servings does this recipe make?
I usually make about 15 slices 🙂
Curious if you’ve tried mixing soaked pumpkin seeds and/or walnuts into the fermented dough prior to baking. If so, did it work well? We love a good nut or seed bread. I’d love to bake it this week!
I’ve done walnuts and olives and it was delicious 🙂 I would recommend to make it as is the first time, so you’re sure you’ve got the fermenting time right and then make additions to it 🙂
Was so simple and straightforward to make but came out Delicious!
So happy you enjoyed it Sierra 💚
I have made this recipe now several times and really love it. Thank you so much. I have doubled the amount of salt and added a scant tablespoon of blackstrap molasses to it. It came out really great. I like it both with the molasses and without.
I do have one question: what happens to the bread if it is over fermented? Will it be something noticeable and how it looks or how it tastes? I guess what I want to know is how can I tell if I am over fermenting it.
I was also wondering if there was a way to tell if it fermented too long.
If you ferment it too long, it will develop an unpleasant “fishy” smell when cooking
I am still making this recipe and I really love it. I’m wondering is there something special about the buckwheat grain that makes it ferment? I am asking because I would really love to make this out of whole-grain barley. I’m wondering if it would ferment the same way as buckwheat. Do you have any information on this?
I’m not 100% sure but I think it’s in the texture, and how well it soften when soaked. I have tried barley and it was a fail for me, to be fair I only gave it 1 go with the exact same measurements than here, perhaps twisting it could work. I’ve tried quinoa and did not like it either. The only twist on this recipe I enjoyed with 2/3 buckwheat and 1/3 split red lentils, but I still prefer 100% buckwheat. I would love to know if you experiment with it 🙂
This is amazing! So yum with butter and strawberry jam
Next time i will try to add some raisins
Thank you so much its super tasty
So happy you enjoyed it Kris 💚 raisins would be delicious in there!
Surprisingly delicious!!! Thank you
Hey Amalia, so happy you liked it 💚
Hooray, so simple and straightforward, thank you 🙏
Hey Linda, so happy you liked it 🙂
Thank you for the recipe and the detailed instructions. I left mine out for 24 hours and it’s got a smell and it’s pink on top…would it be safe to bake still?
Hey Julia, I’m seeing this a few days later, how did you go? Did you bake the bread?
When fermented buckwheat can develop a bit of pink layer but it’s not harmful. You can scrap it off it you prefer 🙂 Fermented buckwheat does has a strong smell, but it should not be extremely unpleasant, if that’s the case, the groats might have been over soaked.
What size loaf pan to use?
Exterior dimensions: 11.25 x 6 x 3-Inch, Interior: 9 x 5 x 2 3/4-Inch
Hi Sarah,
love your recipe! I’m literally making this bread every 3 days. At first I had problems with fermentation process because I was putting too much salt but now I put like you wrote and extra after fermentation and before baking. There is only 1 “problem” left. When bread is baked, it still feels wet inside (although crust looks/feels good). I’ve put the amount of water you wrote so should I maybe bake it longer, different oven mode, higher temperature or something else?
Hey Kristijan, I’m so happy you’re enjoying the recipe and worked out the recipe to your taste 🙂 could you maybe send me a photo of the bread so I can have a better idea of what is happening? You can email it at sarah@plantbaes.com 🙂
Sarah, thank you for this recipe! I tried it for the first time last week and it was easy to make, plus the texture was great. I did want more flavor though, so I’m planning to blend rosemary, caraway, or another herb directly into the mixture—do you think that will work? Also, could I add yeast, baking soda, or baking powder at a particular stage to make it rise even more, or will that mess up the loaf’s chemistry? It might just have to be a squat, dense loaf, but I wanted to check. Thank you for your time and your recipes!
Hey Ben, you can absolutely add spices to the blended step, although I have not tried to blend rosemary in it yet, so please let me know if you give that a go! I have mixed rosemary leaves, and black olives after the fermentation step and that was delicious.
I have not tried adding any yeast or powder, how long did you let your bread ferment and what was the temp in your kitchen at the time if you remember? Increasing the time or temperature when fermenting impacts the density of the bread a lot.
Thank you so much for your lovely comment 💚
Sarah,
Thank you for your response a few days ago. I will experiment with herbs and yeast/powder and report back! I think I still have enough buckwheat to make another loaf.
As for the fermentation time, it had 16 hours in a kitchen that was between 20-24 degrees Celsius. I thought I’d done it long enough, but I could do a full 24 hours and see if that changes anything. Thanks again for your ideas!
I love this bread! I made my second loaf with extra salt and a tablespoon of honey (I blended the honey when blending the oats). The bread turned out perfectly the second time. I think this recipe would make perfect bagels, as it is quite dense, so I will buy doughnut molds. I just do not know how long to bake it.
Hey Jasmine, so happy you liked it! I love this idea of turning it into little bagels, I’m not sure of the exact timing but I would probably start with 1/3 of the time of the bread and see how you go from there, please do let us know the results if you give that a go 💚
I am getting ready to make this recipe and I am quite excited about it. However, my oven is not reliable and when I make bread, I usually use an Instant- read thermometer to make sure that it is done. Do you have any idea what the internal temperature of this loaf should be when it is done?
Hey lovely, no sorry I have never measured it! Would love to know the temp if you do 🙂
I made it yesterday and put it in the oven for 90 minutes at 350°F. When it came out, it was nicely crusted & had an attractive split on top. The internal temperature was 205°F. I let it cool before I cut it and the inside was dense and soft, but not wet. I’m not sure exactly how this bread is supposed to be on the inside, but I reminded myself that the only ingredient is buckwheat so it was not going to be like other bread. I would add more salt to mine the next time, as I salted each piece a little bit after I toasted it! Could you give me a description in your own words about what the inside of the bread look like and feel like? Thank you so much. I am definitely making this again and again.
Could this recipe work with sprouted buckwheat?
I have not tried 🙂
I was wondering if Millet also would work. I’m going to get some Buckwheat and make the bread, but have a big bag of Millet. 🙂
I have not tried, but I’m not sure it would for this exact recipe 🙂
Can I use buckwheat flour. instead of the kernels and what are the proportions then? Thank you
No unfortunately flour won’t work here!
I was unable to cook if after 24 hours due to personal time constraints, so I put it covered in the fridge and baked it about 12 hrs later (36 hours total fermentation). It turned out perfectly!!!! Love this recipe. I couldn’t believe how wonderful this bread is.
That’s good to know, thanks for sharing! So happy you like it 💚
hi! Thanks for sharing this great recipe. Ive just made the bread with a 22 hs fermentation but when I cut it it looks plain without the bubbles I can see in yours. What does that means? I should have it fermented for a shorter time? or longer? can I eat it anyway or it will be too heavy? I have used raw buckwheat.
Thanks!!
Hey Celeste, it sounds like the fermentation might not have happened, you could try to ferment it for the full 24 hours next time. If you enjoy it, it’s still perfectly safe to eat, maybe chopped yp and baked in croutons if it’s a bit too dense. Just checking the buckwheat you used was hulled too?
Hi Sarah, thanks a lot for your prompt reply,
I will give it another try with 24 hs fermentation then.. maybe it was not warm enough in the room too.
Yes, the buckwheat I’ve used was hulled. I managed to get very tiny bubbles but nothing to compare with your perfect bread! All the best.
Anytime! Let me know how your next batch go 💚
Can you allow this to ferment for greater than 24 hours? Would 36-48 hours still be safe to bake and eat?
Hey Kimberly, I have not tried. Someone in the community mentioned decent results with a 36 hours ferment at very low house temp, but did say they got better results at 24 hours ferment with higher house temp. I would recommend keeping it around 24 hours to be safe 🙂
Once it starts to bubble and rise does that mean it’s done fermenting or do you let that happen for a few hours? Mine started bubbling and smelling nice and sour at about 18 hrs & so I put it in fridge and baked it a couple hours later when I had time. But I wonder if I should’ve let it bubble longer…
My first loaf of this bread came out so well that I began baking up three loaves at a time. It freezes perfectly and it’s really handy to have ready to go in the freezer, because I eat ALOT of this bread. It toasts up so great and goes as well with yogurt as it does with soup. I like to make it with cinnamon, cardamom, and ginger right into the batter. I can see myself having this as my go-to bread recipe for the rest of my life! Thank you, Sarah!
Hey Rebecca, I’m so happy to hear that, I also love keeping it in the freezer, so handy! Thank you for your lovely review 🙂
I wish it can work for me. I’ve tried the recipe twice. The second time I made sure to follow everything to a T. When it baked and cooked down, there was a giant air bubble on the bottom, instead small bubbles rising inside of the “bread.”
Hey Kc, does the bread turns out well except for that 1 air bubble? What is your current home temp, how long are you fermenting it for and are you fermenting it straight into the loaf pan?
Hi Sarah! I just want to let you know that I made ur buckwheat bread recipe and it was phenomenal!!!! Thank you for sharing such great
recipe! My entire family loved it! I became gluten free since I found out that I have Hashimoto and I was having a hard time to find gluten
free bread without the bad fillers. Your recipe is delicious and perfect! All
natural and wholesome the way that I like it! Thanks!!❤️❤️❤️❤️
Hey Cristiane, thank you so much for the lovely feedback! I’m so happy to hear you and your family love it 💚
I tried this bread for the first time today, and LOVED it! I have an autoimmune disease and have adjusted my diet to one that is more anti-inflammatory for my body. I successfully reintroduced buckwheat a few months ago and was so excited to try this recipe, as I haven’t had bread for about 7 years. I’m looking forward to experimenting with add-on ingredients – thank you for sharing this recipe!!
Hey Wendy, I’m so happy to hear you loved it and it’s helpful for your diet 💚 I’ve just posted a super easy wrap recipe using the same buckwheat which I think you might find helpful too, let me know if you try it 🙂
https://plantbaes.com/2-ingredient-buckwheat-spinach-wraps-gluten-free/
I love this bread but honestly find it a little dry
Any suggestions ?
Hey Ivy, I’m so happy you love it! You could try adding a bit of olive oil to the blending step. Let me know if you try it 💚
Amazing bread, thank you so much for this recipe Sarah. I was a little concerned about the fermentation process but it was easy. The dough actually rised approx 30% in 22 c Celsius. (24h) I used a steel bowl and not plastic.
I’m very happy you like it 🙂
Hi Sarah, I’m hoping you can help me: I soaked the groats for 7 hours, and I fermented for 24 because it’s currently ~50 outside where I live, and things looked fine enough? But it didn’t rise when I baked it, and I let it cool overnight, but the inside is that awful gummy brick that gluten free tends to turn into. I have no idea what went wrong!
Hey Liam, I’m sorry to hear that. It sounds like it might have been too cold for the fermentation to happen. I would recommend leaving it near a source of heat next time, or wait until the internal temperature is over 20 C in your home. I promise it is well worth giving another go 💚
Also here are some tips to help make the next loaf rise beautifully:
– Use filtered water if the water in your area contains a lot of chlorine, as this will negatively impact fermentation.
– Someone in the community also mentioned fermenting the dough directly in the loaf pan as a tip to get it to rise even more.
Hi! Could you confirm the measurements? I have tried to make this 2 times without success. It seems that the water is not enough and I can’t seem to blend the mixture until smooth, so I think it’s not fermenting and the end product doesn’t cook even though I had it in the oven for 2 hours last time. I used 500 grams of dry buckwheat. How much water should I add for blending?
Hey Lily, the measurement of water to add to the blending steps is 200ml. You could get away with adding a little bit more, up to 30ml
Just checking: are you soaking the buckwheat in a large volume of water for the first step?
Are you using hulled, non-roasted buckwheat (also called green buckwheat in some places)? Roasted or unhulled buckwheat won’t work here, and it’s the most common reason for the bread not cooking thoroughly.
Lastly, if the above is correct, it might be that your blender is not powerful enough. I use a high-speed blender in the recipe. If that’s the case, you can blend at low speed and slowly increase the speed. Take breaks every 20 seconds or so to avoid overheating your blender.
Hi!!
I was wondering if this would cook well in a Dutch oven, I don’t have a bread pan and this just sounds too good not to make asap!
I don’t use a dutch oven, so I can’t advice here, but hopefully someone else will be able to 🙂 I know some people have made mini breads in muffin tray from this recipe if that helps x
Does this bread freeze well?
Yes perfectly, slice before freezing and you can toast a slice whenever you need 🙂
Hi, I made the loaf for a second time and this time added cranberries and walnuts. I am not sure if it was cooked, it looked quite moist not like a typical loaf, but I could tap the base and it ‘sounded’ cooked!! I took it out of my fan-assisted oven after 80 minutes as the crust was super hard. I did slice a little off before it cooled would this have affected the texture of the bread? Or was it because I added the cranberries and walnuts? Thank you
I would recommend cooking for the full 90 minutes, even if the crust seems hard/cooked 🙂 and wait for the bread to be fully cooled before slicing. It will look wetter otherwise.
The .9 c of water doesn’t cover the 2.6c of buckwheat even when i try different size bowls and it says to make sure its fully submerged. So do I use more water?
For the first step cover with as much water as needed, to fill a large bowl and fully submerge the buckwheat. The 0.9 cup is to blend the soaked buckwheat 🙂
Thank you. I realized I jumped to question too quickly after re-reading the .9 c of water was for the blender step. I just baked my loaf tonight and love it! This is a fantastic recipe that will be a staple in my house.
I’m so happy you loved it 🙂💕
What size of loaf pan do you bake the bread in?
24 x 13 x6.5 cm
9.5 x 5 x 2.5 in
Hope you love the bread 💚
Thank you . I just made it today. looking forward to eating some.
I made this bread today, OMG, I live in Queensland and we’ve had very warm weather, I fermented for 24hrs, a slight odour when mixing in my favourite dried fruit and seeds, but mot too bad, cooked as instructed, I thought I had over cooked as the crust seemed very hard, I was tempted to cut but waited for it to cool, perfect! Spread some Natural peanut butter! OMG yum, thank you so much for sharing this recipe Sarah!
I’m so happy you liked it Jenni! What dried fruits did you use? sounds like you added a delicious combo 🙂
Hiya…thankyou for this recipie! I have baked it twice and both times it has not risen at all so both loafs were very flat, only about 2 inches :(. I am in NZ so its pretty hot here but I still did the 24hrs of fermenting.
Cheers Donna
Hey Donna, does the cooked bread have some bubble in it, or is it more compact? Feel free to send me a pic so we can figure out what’s going on 🙂 Depending on the water in your area, using filtered water can make a big difference. You can also try to ferment it directly into the loaf pan, and leave it near a source of heat if the temperature in your home is bellow 25 C.
Hi Sarah, I’m just about to start making the bread, really looking forward to it.
I wanted to ask about the oven temperature. My oven is fan assisted, should I reduce the temperature by 20C as per usual fan to conventional ovens temperatures?
Thanks and many thanks also for sharing your lovely recipes.
Hi, once fermented can I sprinkle seeds into it as well as on top of it before it put it in the loaf tin? Thanks
Yes 🙂
thanks! Super excited to try this. Just one question… Can we leave it to ferment longer than the recommended time? What will happen then?
A couple of people have reported good results with 30 hours fermentation in colder weather, however I have not tried it myself. Over fermenting might result in an unpleasant smell.
Hope this helps and that you’ll love the bread!
Yes we are in colder weather. Might give that a try. Appreciate the reply 🙂
I’m a little confused on the measurements for the buckwheat and water. Do you have conversions for oz or grams?
You can select metrics, just above the ingredients for the recipe in grams 🙂
Hi, and thank you! I live in Puerto Rico, tropical weather. I follow the instructions 7 hours and 24 hours. My bread has a strong fermented flavor, it’s that normal? Over soaking ? Thanks
It does have a fermented flavour 🙂 For warm tropical weather we recommend soaking for 6 hours and fermenting for 12 hours, hope this helps 💚
Thank you!
Hii all
I am in fermenting part and it smells… I hope it is ok. What I read from the comments it means it is ok. is it ok to bake it before 24 hours of fermenting?
thank you
It has a particular smell but should not be super strong. How long did you soak it for? And, yes you can bake it before 24 hours, especially if it’s warm where you are 🙂
I just took mine out of the oven and let it cool. I sliced it and it looks like it has a purple/red color to the inside. Is this normal?
I have not seen that happen before, maybe the kind of buckwheat you use, did you add any other ingredients or seasonings?
I used Bob’s Red Mill and just added pumpkin and sunflower seeds before baking. Hmmm, still tastes fine though 🙂 Thank you!
Interesting 😅 I’m glad it still tastes good 🙂
Hi. Thanks the receipt. This bread is our favourite. Can I use other seeds? What other seeds do u suggest to make fermented bread and how? Thanks for your help 🙂
For this recipe I only recommend using hulled non roasted buckwheat 🙂 You can use any nuts or seeds you like for the topping. Hope this helps x
Has anyone tried adding any mix-ins? Seeds, oats, dried fruit, nuts? Would love to hear your feedback!
I use to have raisins, sunflowerseed in some. Crushed walnuts and dried apricots in some Hazelnuts an figs in some. And I also have spicies like fennel and cinnamon.
Should it be covered with a towel instead of a plate / lid for the fermenting step?
A towel is great 🙂
Hello,
I tried your recipe to the letter and was delighted with the results! It was a firm, sliceable, deliciously nutty and wholesome bread. I’m wondering if I can add a spoonful of crushed honeycomb to the soaked buckwheat just before grinding it all and letting it ferment. Would fermentation still happen? Many thanks.
I’m so happy to hear that! I’ve never cooked with honeycomb, but would recommend you incorporate it the same way we do nuts, chopped, and stirred in after fermentation, just before baking 🙂 let me know how you go 💚
I tried to message you with this: (if this is a duplicate I apologize,)
LOVE this recipe. Made it twice with exceptional results. Game changer and I’ll likely never eat any other bread.
Question:
Can you add fresh fruit like apples or bananas?
Can you add honey, syrup, brown sugar?
Can you add protein powder?
Thank you
I’m so happy to hear that, thank you for the lovely feedback! I actually have not tried with any of these additions, I think fresh fruits might make it wetter, which I’m not sure would be great. Dried fruits can definitely be added after the fermentation phase, before baking. I think sweeteners would be best added at the blending phase (sugar speeds up fermentation, so you might be able to reduce your fermentation time slightly). And I’m not so sure about the protein powder, but I’m intrigued and will definitely experiment with that! Would love to hear your results if you try any of these 💚
If I don’t have access to Kernels, how can I make this recipe with flour or flakes?
Unfortunately it won’t work for this specific recipe, but I’m working on a buckwheat flour bread recipe I’m hoping to share soon 💚
I want to try this bread very much but am not sure how big a cup is? In the UK we weigh dry ingredients and measure liquids in fluid ounces or litre. If I buy a set of measuring cups are they all a universal size? I wonder Sarah if you are able to translate the cups of buckweat and the waterinto actual weight and measures?
Many thanks Sylvia
Hey lovely, you can select “metrics” just above the ingredient list to get all of our recipes in grams 🙂 in this case its 200ml water and 500g buckwheat. Hope you love the bread, let me know how you go 💚
Hi I live in the UK too. Where would you buy the hulled buckwheat from. And its winter here so would you recommend the 24hr fermentation. I do have my heating on but at night it drops down in temperature. Thank you sara
I’m not sure where you can get it in the UK (I’m in Australia) but hopefully someone else will know 🙂 Definitely the full 24 hours, and let it ferment in the loaf pan. Does it get very cold at night? If so maybe keeping the heater on a bit or waiting until it gets a little warmer will get you the best results. Hope you love the bread 💚
I know sainsburys sell it, and probably holland and barret or grapetree
I just bought some off Amazon.uK.
Organic, hulled , non-roasted.
I’ve bought some in Waitrose
Thank you. I will look
Just put mine into the oven, can’t wait to see the result. But the consistency is not as liquid as yours in the video (I had to scoop it with a spoon) though I took exactly 500g of buckwheat and 200 ml of water. Maybe my blender wasn’t strong enough?
Yes it might be due to the blending part, or it might have fermented a bit more than the one I had on the video 🙂 did you use hulled non roasted buckwheat? Let me know how yu go once it’s cooked 🙂
Yes I used hulled non-roasted buckwheat. It came out smelling deliciously with a wonderful crust. A bit more compact than on your photo. Tastes very buckwheat-y which I guess is what should be expected, tasted good with some butter and cheese!
Hi,
I tried your recipe. After soaking the buckwheat for about 7 hours, I’ve done the fermenting process for about 12 hours. I used a bowl and covered it with a plate. The dough smelled little bit foul today. I’ve baked the bread anyway. Can I eat it oder should I make another try?!
Thank you!
Fermented buckwheat has a specific smell, which will go down once cooked. Over soaking or fermenting, can make the smell stronger. However it should not be smelling foul, how did you go once cooked? Maybe next time you can try soaking it for 6 hours only in the fridge if it’s very hot where you are 🙂
Buckwheat, salt and water makes 3 ingredients. Why does it say 1 ingredient?
Hi, really want to try this recipe. Has anyone made this living in a colder climate? I live in Norway and I’m wondering how long to ferment. It would be inside in my kitchen where the temp is 19degC? Thanks 🙂
Very excited to try this! Accidentally, I left the buckwheat for 24 before I blended it!! I live in Sunny Queensland! Do you think it will still work? Should I perhaps do the second stage for less time? Thanks I’m advance,
We recommend 6 to 7 hours as it can have a bit of a strong smell if oversoaked, but if that’s not the case it’s perfectly fine to use 🙂I would try to ferment for 12 hours on this one. Let me know how you go 🙂
Hi, is it ok to let it soak for more than 7 hours (if I left it over night is that ok?). Thank you
If it’s soaked too long it might developed a smell, but overnight should be fine if it’s not too hot where you are 🙂 how did you go?
Hello, great recipe but after fermentation it smelt very strong is this normal?
Hey Amy, how long did you soak the buckwheat, ferment and what climate are you currently in?
What temperature would you use for convection fan based ovens? Thank you
This is amazing as an alternative. Truly amazing. Jet my loaf did not rise. I’m in Italy and our house in the winter has about 15 degrees during the day. So for that reason I soaked it for 7 hours and then let it ferment for 40 hours and I let it sit for 1 hour in the warm oven before baking. It does not taste sour, which I would like and I think it needs more salt cause it’s described by my friends as “sweet”. I used spring mountain water. So next time I will let it ferment in the pan. I wonder if the none risen bread could be blended again and reused to ferment. It tastes good despite though.
My question: Should the temperature be higher from the start? Maybe add some yeast (yogurt, sourkraut juice…) to kick start it? Thank you
Hiya. Should I leave it in the tin to cool? Thanks
You can take it out 🙂
Came out great! What’s the best way to store the bread? Is it ok on the counter? Fridge? How long? Thank you!
So happy to hear that! I usually slice half straight away and freeze it, and keep the rest for up to 3 days in a sealed container, or wrapped in a kitchen cloth, on the counter.
Hi. Do I cover it during the fermentation please?
Yes cover with a clean cloth 🙂
Could you provide us with the measurements in grams ?
Kind regards,
Anna
Hey Anna,
You can select “metrics” measurements just above the ingredients list 🙂
The 2.6 cups I soaked overnight turned into a huge amount – 6 cups of buckwheat!
Is that ok?
Can I blend it with small amounts of the .9 Cups of water as I can’t fit this much into my blender?
Thank you
Hey Maureen, that sounds about right as it pretty much double in size. Maybe you could blend it in two batches?
Hi. I made the bread for the first time but could only get activated buckwheat. It has a very strong underlying taste. Is that the fermentation? How do you know if you have fermented it for long enough?
Hey Frances, I’ve never tried with activated buckwheat. Did you get a good texture? I’m surprised to hear it worked! Buckwheat does have a specific taste, and fermentation makes it a little more sour, I personally love it, but it’s quite different from wheat bread.
Turned out perfectly! Soaked for 7 hours. Fermented overnight and into early afternoon, Sydney. Moist, not too dense. My non inflammatory, plant based, gluten free, no oil, affordable!! go to bread recipe.
So happy to hear that! Thank you for sharing 💚
Can you please share the brand of buckwheat that you’re using? Thank you!
I usually get the 5 kilos bag from Honest to Goodness 🙂
Hi Erika, Chef’s Choice Organic Buckwheat Kernals 500g. If you are in Aus, Harris Farms stocks this brand.
mine came out like a gummy bear. do you think it’s because i fermented it too long or didn’t add the exact amount of salt? i so want this to work! looking forward to victory ha
Oh no 🥲 I’m not sure what you mean by gummy bear? If it’s still mushy / uncooked it might be because the wrong kind of buckwheat was used, it only works with hulled non roasted
What would happen if you use toasted buckwheat groats? I have a bunch in the cupboard I’d like to use up.
It won’t work unfortunately, and result in a mushy / uncooked bread 🥲
Wondering if I am already using sprouted buckwheat if I should soak it for the seven hours. Any thoughts?
I have not cooked with sprouted buckwheat before, so unsure, but hopefully someone else has an input 🙂
Yum! I’ve tried it, any tips on helping it rise a bit more mine came out quite flat
How long did you let it ferment? Maybe you could go a little longer? Tips we’ve gathered from the community in that case is to use filtered water, and letting it ferment directly in the pan before baking. Hope this helps, let me know how you go x
At step 4 with the instructions, what am I looking for, to tell me the fermentation process is complete? Bubbles? a particular smell? It’s not a very moist batter/mixture so I’m struggling to understand what it will be?
you mention covering it.. will a loose towel do; or should I be using a plastic saran wrap to seal it tightly?
A towel is fine 🙂 There is a slight rise but not much other cues, you can see the consistency on the video. Hope this helps 🙂
Hello! I am planning to make this recipe, but I could not find the quantities in grams (I will use a scale). How many grams of buckwheat and ml of water are needed? Thank you! 🙏
It’s 500g buckwheat and 200ml water, if you check just above the ingredient list for all our recipes, you will be able to select “metric” to get the ingredients in grams 🙂 hope you love it!
Thank you! 🥰🙏
My dough is quite stinky fermented for 24 hrs
Can i still bake and eat?
There is a slight smell, which will go down in the oven, however it should not be strong
Is it okay to ket the buckwheat soak longer than 7 hours? I just realized I won’t be home to rinse and blend them. Already started soaking. thanks