Buckwheat bread

Updated at: Thu, 17 Aug 2023 12:31:20 GMT

Step 1

400 g of green buckwheat pour filtered water and leave at room temperature for 12-24 hours.

Step 2

Buckwheat to throw in a colander so that the glass is liquid, but in no case rinse (!!!). Just drain. The drained water should be "snotty." This is normal.

Step 3

Add 1 tsp. salt, sunflower seeds, 200 ml of filtered water, beat everything and leave for another 12-24 hours.

Step 4

4. Bake 90 minutes per 200 g. Then let it cool and eat. Fresh with salt is just a plague!

Step 5

An important note from the author of the recipe: I stand always for 24 hours and kiss and whip later (the temperature in the apartment is somewhere around 20-22). But. If it's warm at home, you should not keep it for so long, buckwheat can peroxide and stink. A sign that it has stopped - when transfused into a form, the separation of a liquid similar to water. Nothing terrible, but the smell of mde. Ideally, the dough should look like a swollen, slightly puffed / Tasty bread!

Step 6

My supplements. It's fresh for me with 1 tsp. salt, pour 2 (3 turned out already a bit too much). From buckwheat it turns out actually a quick and simple sourdough, on the basis of it I began to try to add different other flour. I add at the moment when I beat buckwheat with a blender on the second day with water. Rye flour is my favorite - gives a good taste of almost rye bread, and I love him the most. I'll pour a little - a couple of tablespoons, I plan to try to shift the proportion more. Bran, quinoa flour, oatmeal is also good. I tried to part the second day in the same form in which then I didn't bake it, I put it right before baking, because water accumulates below, if it remains there, bread falls through during baking.

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