Ingredients
Directions
Soak the buckwheat groats in 3 cups of water at room temperature for at least 5 hours.
Drain and rinse the groats in a colander then blend the groats with the remaining ½ cup water in a food processor or blender until smooth.
Transfer the buckwheat to a glass bowl and stir in the rice flour and baking soda until a moist dough forms.
Cover the bowl with a tea towel or kitchen towel and let sit at room temperature for 18–24 hours. Ideally, the bread will ferment at an atmospheric temperature of 65–70 degrees F. If your home is cooler than this then turn on your oven light and keep the bread in the oven for 18–24 hours. The bread may grow slightly in size during that time, but not like yeast-based bread
After the bread has fermented, preheat the oven to 350 degrees F and line a loaf pan or dish with parchment paper.
Gently stir the optional salt, sunflower seeds, and flax seeds into the dough.
Transfer the dough to the parchment-lined loaf pan or dish, pressing the dough to the edges of the loaf pan.
Sprinkle the pumpkin seeds on top so they cover the loaf.
Bake for 50 minutes or until the top is golden brown.
Remove the bread from the loaf pan by lifting up the parchment paper and placing on a cooling rack. Let sit for 15–20 minutes before slicing.
Chef's Notes
Substitutions
Instead of brown rice flour try organic oat, millet, or amaranth flour.
In place of pumpkin seeds, use chopped walnuts or sliced almonds.
Substitute chia or sesame seeds for the sunflower or flax seeds.
Fermentation
Although you may be tempted to ferment longer than 24 hours, we wouldn’t recommend it unless you love your bread super-duper sour. We tried this at 18 hours and it was delicious, 24 hours was still delicious, but any longer made it a bit too sour.
Prep Ahead
Soak the buckwheat ahead of time, drain and rinse, and store in an airtight container in the refrigerator for 24 hours. Bring to room temperature before blending and fermenting.
Storage
Store the bread in an airtight container in the refrigerator for up to 3 days or slice and individually wrap in parchment paper (and place in an airtight container) before storing in the freezer for up to 30 days.
Ingredients
Directions
Soak the buckwheat groats in 3 cups of water at room temperature for at least 5 hours.
Drain and rinse the groats in a colander then blend the groats with the remaining ½ cup water in a food processor or blender until smooth.
Transfer the buckwheat to a glass bowl and stir in the rice flour and baking soda until a moist dough forms.
Cover the bowl with a tea towel or kitchen towel and let sit at room temperature for 18–24 hours. Ideally, the bread will ferment at an atmospheric temperature of 65–70 degrees F. If your home is cooler than this then turn on your oven light and keep the bread in the oven for 18–24 hours. The bread may grow slightly in size during that time, but not like yeast-based bread
After the bread has fermented, preheat the oven to 350 degrees F and line a loaf pan or dish with parchment paper.
Gently stir the optional salt, sunflower seeds, and flax seeds into the dough.
Transfer the dough to the parchment-lined loaf pan or dish, pressing the dough to the edges of the loaf pan.
Sprinkle the pumpkin seeds on top so they cover the loaf.
Bake for 50 minutes or until the top is golden brown.
Remove the bread from the loaf pan by lifting up the parchment paper and placing on a cooling rack. Let sit for 15–20 minutes before slicing.
