Homemade bread from fermented buckwheat
4 servings
600 minutes
Homemade bread from fermented buckwheat is an ancient and healthy product of Russian cuisine, enriched with the tradition of natural fermentation. Its soft, slightly sour taste resembles old sourdough breads but with a light nutty hint of buckwheat. Fermentation not only makes the bread aromatic but also improves its digestibility, adding lightness and airiness. This bread is ideal for those striving for healthy eating as it is gluten-free and has a rich probiotic composition. It can be consumed as a standalone product, with honey or oils, or as a base for snacks. With its crispy crust and tender center, it perfectly complements any feast, filling the home with the warmth and aroma of real homemade bread.
1
Soak the buckwheat for 12 hours. Rinse.
- Green (raw) buckwheat groats: 3 glasss
2
Mix buckwheat and 1 cup of water, tea mushroom infusion, cabbage juice or kvass in a blender.
- Green (raw) buckwheat groats: 3 glasss
- Kombucha (SCOBY tea): 0.5 glass
3
Pour into a bowl, cover with a towel, and let ferment for 24 hours. The dough should have a pancake consistency. If it's too thick, add water; if too thin, strain through cheesecloth.
- Green (raw) buckwheat groats: 3 glasss
4
Lightly grease the baking pan with oil.
- Vegetable oil: 1 teaspoon
5
Pour poppy or sesame seeds at the bottom of the mold.
6
Transfer the mixture and bake at 200 degrees for 1 hour or until done.
- Salt: 1 tablespoon
