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GLUTEN FREE BUCKWHEAT BREAD ACTIVATED

When I came across this recipe, I thought it would be interesting. I used to soak buckwheat grains to make one-ingredient pancakes and the effects were tasty, so I thought that you should give this bread a chance as well.


Soaking the grains (and if you want to know, buckwheat is not officially considered a grain - it is the flower grain of a plant that is related to rhubarb and sorrel) causes them to activate and the nutrients they contain become more digestible.


This bread needs to be soaked for 3 days - it seems quite a long time, but you actually don't need to do anything else except pour water over it and mix it once a day. The secret of this bread lies in proper soaking.


So what do we need?


330g of unroasted buckwheat (light)

0.5 liters of water

0.5 tablespoons of salt

Optional:

0.3 cups of linseed

30 g of shelled pumpkin seeds

30 g of shelled sunflower seeds

1 teaspoon of cumin


The groats should be poured over with water and set aside for 48 hours - I used a closed heat-resistant vessel for this. You will see bubbles appearing shortly thereafter to indicate fermentation. You can mix 1-2 times in between.


Then, put the prepared groats into a blender and mix with salt until smooth. After blending, add the grains and put them into a baking dish greased with coconut oil or clarified butter.


Let stand for another 8-12 hours at room temperature.


Bake for about 80 minutes at 180-160 ° C.


So will you try?

I wish you a tasty meal!



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