Buckwheat Bread

2 cups raw buckwheat (it shouldn't be roasted or in powder form)


1 tsp salt


Put buckwheat in a deep bowl and cover with water to top.

Cover with a cloth and let rest on counter 8-12 hours.

Drain, but DON'T RINSE (we want the jelling to remain).

Add again 1 cup water, and the salt.  

Blend all on high speed.

Put the mixture in a glass bowl, cover again with a cloth and let it rest and ferment for 24 hrs.

Pour the content (yes it is a bit smelly at this point, thanks to the fermentation) in a loaf pan.

Bake in a preheated oven (200C) for 1 hour.


Remove from the pan on a cooling rack.  

Once cool, slice and toast and serve.

You may keep the bread covered in a cloth in the fridge for upto 5 days.

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