Fermented Buckwheat Bread
This recipe is by Bridget O'Donoghue.
850 grams of organic raw buckwheat kernels
250 gram of filtered water
2 level teaspoons of pure sea salt
Place the buckwheat in a large glass bowl and cover with filtered water. Soak for 6 hours or overnight, then rinse and drain thoroughly.
Place the drained buckwheat into Thermomix (or high speed blender) bowl with the 250g water and 2 tspns of sea salt and, with the assistance of the spatula, blend on speed 7 / 40 secs or until you have a creamy batter.
Pour the batter back into the glass bowl and cover with a plate. Place bowl somewhere very warm for 10 hours to ferment. If you have a dehydrator, set to 37 deg and allow to ferment overnight, otherwise leave in the sun for the day.
Once fermented, carefully spoon mixture, so as not to break the airpockets, into a lined bread tin and bake for 50 mins at 180 deg.
As you can see from my posts I ferment mine in a dehydrator. I ferment mine directly into the loaf pan. I do not cover the mixture.
This bread is best eaten straight out of the oven or kept in the fridge and toasted.
Serve with EveryMite and enjoy!