256: © 1997-2024, Vegi-Service AG, CH-9315 Neukirch (Egnach),  www.vegusto.ch 

Treat yourself with Vegusto: Recipe No. 256

Buckwheat bread with just three ingredients

Buckwheat is rich in protein, fibre, B vitamins and minerals. The fermentation process used to make this bread makes it easier to absorb nutrients. This makes the proteins easier to digest and the swollen fibre in the bread stimulates intestinal activity.

Preparation

Wash the buckwheat thoroughly in a sieve with cold water.
Now place the buckwheat in a pan with the soaking water and cover. Leave the buckwheat to soak for 6-8 hours or overnight.
Then drain the soaked buckwheat through a sieve, rinse, and return to the pan.
(The weight has increased by approx. 100 g).
Now add the tepid water and puree everything with a hand blender until smooth and slightly runny.
The consistency of the resulting cereal porridge should look like muesli made from cereals. The porridge falls compactly from the spoon. If this is not the case, simply add a little more warm water.
Cover the buckwheat dough and leave to rise in a warm place (25 to 30 °C) for 16 to 24 hours until it has almost doubled in volume. The dough should now be fluffy. Good to know: A slightly unpleasant odour develops during fermentation, but this evaporates during baking.
Now stir 1 teaspoon of salt into the batter. The slightly foamy consistency will break down again.
Line a loaf tin with baking paper. Pour in the batter. Sprinkle the seeds over the surface of the dough and press down lightly.
Bake the dough in a preheated oven on the middle shelf at 180 °C, top and bottom heat, for about 70 minutes.
The bread is ready when, when tested with a skewer, as little dough as possible remains on the skewer.
Leave the finished bread to cool on a cake rack before cutting into it.