buckwheat bread

baking : 50 min

0,8 kg bread


  • 350 g uncooked buckwheat

  • 150 g uncooked whole oats (gluten free)

  • Water

  • 10 g salt

Options for add ins.

  • Seeds : flax, sunflower, pumpkin

  • Nuts

  • Herbs/spices : garlic, oregano

  • Sun dried tomatoes

  • Olives


  • In a big bowl, add the buckwheat and oats. Next, add enough water to cover the mixture. Let it sit for 48 hours. Check to make sure that there is always enough water to cover the mixture, as the mixture will absorb the water. Add water if necessary

  • After 48 hours, strain out the water from the mixture. Save the water, you may need it for the next step.

  • Blend the mixture in a food processor untill smooth, and add some of the filtered water if the mixture is to thick.

  • Add salt and any desired optional ingredients

  • ine a loaf tin with baking paper and put the mixture into it

  • Let the mixture sit another 24 h before baking

  • Bake for 50 min in 210°C (410°F)