Community Bake: Naturally Fermented Buckwheat Bread
I'm confident you'll all enjoy this bake. A bit different from previous community bakes and there's room for your own interpretations. This is a naturally fermented fermented buckwheat bread which has no yeast nor starter. It is a fascinating process with lovely results. Here is a very good version of this recipe but there are many out there all a variation on the same theme. I've been baking this type of bread for quite a while and have settled on my own method which suits me best. Don't really measure for this bread as it's a very good recipe for going by feel, once you have the hang of it. I'll post what I think is a good video to learn from and then i'll explain my own tweaks.
Now for my method:
- I wash the raw organic groats (this can either be done in a sieve or in a bowl and carefully pouring out the water). This is because i've noticed that while soaking unwashed groats it attains this purple colour which is harmless but aesthetically more pleasing when washed. Sometimes i'll soak the groats for about an hour and then pour off the excess liquid and rinse a few times.
- Then i'll pour in water but just enough to cover the groats. After about an hour or two i'll check them and add in more water as they will soak it up. Just enough to cover them once again.
- Soak for 12-24 hours. When they've softened, maybe just started to sprout and the water is now like a gel then you can move on.
- Then i'll blend the groats into a paste but won't add anymore water. Prefer a thicker batter. After which i'll add about 2tsp salt (I like it with more salt) and stir it in thoroughly.
- Cover and leave in warm place for another 12-24 until the mixture has risen, is very bubbly and will have a fermented aroma. Sometimes it'll have a bit of a funky smell but don't worry.
- Once it's risen and bubbly (usually for me it takes around 12 hours but it will vary - i've never had any issues) then i'll gently stir in a seed mix - pumpkin, flaxseed, sunflower and sesame. No measuring.
- Pour it out into a prepared loaf pan. I suggest a 1.5 litre or 1.5 lbs pan.
- While many recipes bake it straight away i'll leave it for about an hour before baking.
- Bake. 350F for about 80 minutes.
This is a delicious bread which is healthy, light on the stomach, delicious and fantastic toasted.
P.s. There are many videos and webpages with similar techniques for this bread. Some do all buckwheat and others mix up the grains a bit and might add in quinoa too. I suggest you watch a few to get some ideas. A hand held blender is really useful as it can all be done in one bowl. I bought one specifically for this type of bread. Found a food processor to be too finicky and messy. I look forward to seeing what you all come up with. Also, see here and here for Mariana's and Mini's excellent advice on how to score a batter bread. I always get an excellent rise from this bread but it leaves a flying crust. I didn't think a batter bread could be scored but Mariana explained how it could be done. Perhaps mine rises more than the bread in the video because I do make a more thick batter. Many videos show a more modest rise but they often have a much thinner batter. Again, it's all up to you - I just happen to like the results, crumb and texture wise, doing it with my own tweaks.
Mariana found a very good video and posted it in a comment below. However I thought it'd be good to also post it here. Thank you Mariana.
As you can see, a slightly different method with very good results.