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Fermented Buckwheat Bread

Updated: Oct 15, 2021

Fermented Buckwheat Bread  on a plate

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!

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