1-INGREDIENT BUCKWHEAT BREAD (NOURISHING & GF)

This recipe is an absolute game-changer! This loaf is so delicious, and you can really taste the fermentation. It reminds me of a special bread my mum used to order from the bakery in France growing up. It’s a dense whole-grain loaf and is super nourishing. Despite its name containing the word “wheat”, buckwheat is actually gluten-free and makes for delicious bread. Good quality nourishing gluten-free loaves are so expensive here (like $15+), so I’m so happy this one comes under $3.5, and that’s with using organic hulled buckwheat. Although the fermentation process takes a bit of time, this recipe is very hands-off and only requires about 5 minutes of actual work. And if you follow the instructions, this recipe is impossible to get wrong. It’s currently pretty cold in Sydney, and you might be able to let the dough rest for less than 24 hours if it’s warmer in your part of the world, but I won’t be able to test this theory for another few months 🙂 The bread keeps in a sealed container for 4 to 5 days. If you know you won’t eat it all during this time, cut it into slices and keep it in the freezer for a month. This way, you can toast a slice whenever you feel like delicious bread.

Great

% Daily Values based on a 2,000 calorie diet