I am completely obsessed with this bread.
But before I wax poetic about the utter loveliness of this loaf, I have to warn you that this is not a typical San Francisco sourdough. First of all, it’s gluten-free. Second of all, it’s incredibly dense — more like the malty bricks of rye that you’ll find in Scandinavian countries. Lastly, it’s flecked with seeds for color and crunch.
But if you are down for a naturally fermented, whole grain, earthy and deliciously dense (and moist) loaf of bread, this is a winner. The key to this bread is whole buckwheat groats, which bind into a beautiful batter when soaked and blended, allowing the bread to be naturally gluten-free. This is the exact same technique I like to use for pancakes and waffles. But I can’t take credit for transferring the concept to bread; it came straight out of The Gefilte Manifesto.
This recipe is quite flexible. You can swap out half of the buckwheat for another grain; use agave or barley malt in place of the maple syrup; omit the seeds or swap in another goodie. The only essential components are buckwheat, water and time.
I love this bread best sliced as thick as pound cake, toasted, with a heavy handed smear or nut butter or jam. This is my holiday present to you. Enjoy!
Love and Happy Holidays,
- 2 1/2 cups raw buckwheat groats
- 1 cup water
- 1 teaspoon sea salt
- 2 tablespoons maple syrup
- 2 tablespoons golden flax seeds, raw(optional)
- 2 tablespoons pumpkin seeds, raw (optional)
- Pour your raw buckwheat groats into a bowl and cover with water. Allow to soak 8-12 hours, or overnight.
- After you buckwheat has soaked, drain it and rinse with fresh water. Transfer the buckwheat to the blender and add 1 cup of water. Blend until totally smooth.
- Transfer the batter to a sterile bowl. Cover with a clean cloth and allow to ferment for 24 hours. This will allow the dough to rise. It also has the added health benefit of introducing beneficial bacteria to the mix and pre-digesting your food!
- After 24 hours, the batter should be bubbling, having increased in volume and smell pleasantly sour. Stir in the salt, maple syrup, and 1 tablespoon each of the flax and pumpkin seeds.
- Preheat your oven to 350 degrees and heavily grease a large loaf pan.
- Transfer the batter to the loaf pan. Sprinkle over the remaining seeds. Bake for 1 hour, or until a toothpick inserted comes out clean.
- Allow to cool completely before removing from the pan and slicing (this is by far the hardest part of making the bread, but makes all the difference).
For a seed allergy, omit the seeds.
For a whole-foods, plant-based approach, omit the maple syrup and blend in 2 pitted dates.