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1 Fermented Sourdough Buckwheat Bread

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Fermented Sourdough Buckwheat Bread

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Ingredients

25 slice(s)

Ingredients

  • 850 grams raw buckwheat kernels
  • 250 grams filtered water
  • 2 level teaspoons seasalt
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  • 6
    18h 50min
    Preparation 18h 0min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

    Method

  1. Place the buckwheat in a large glass bowl and cover with filtered water. Soak for 6 hours or overnight, then rinse and drain thoroughly. Place the drained buckwheat into TM bowl with the 250g water and 2 tspns seasalt and, with the assisstance of the spatula, blend on speed 7 / 40 secs or until you have a creamy batter. Pour the batter back into the glass bowl and cover with a plate. Place bowl somewhere very warm for 10 hours to ferment. If you have a dehydrator, set to 37 deg and allow to ferment overnight, otherwise leave in the sun for the day. Once fermented, carefully spoon mixture, so as not to break the airpockets, into a lined bread tin and bake for 50 mins at 180 deg.

    This bread is best eaten straight out of the oven or kept in the fridge and toasted.

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Tip

This bread is high is highly nutritious. By fermenting the buckwheat, the phytic acid is greatly reduced and the phytase enzyme is released to allow for easy digestion. Toast and smother with butter or enjoy with avocado and seasalt

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Loved it. It was a cold day so I warmed the oven...

    Submitted by stickymumma on 18. February 2019 - 12:41.

    Loved it. It was a cold day so I warmed the oven to 50deg, turned it off, waited for the oven thermomitor to drop to about 40 and put my bowl in. I wasn't sure if it was supposed to rise but it did eventually.
    It was a little dense on the inside but very tasty when toasted.
    I will definitely try again - perhaps out in the sun (and I'll try the flat bread idea).

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  • May I suggest that, if it's not hot enough for the...

    Submitted by GJOESQ on 29. June 2017 - 20:15.

    May I suggest that, if it's not hot enough for the dough to ferment, halve the salt and add two teaspoons of sodium bicarbonate. That worked for us. Another possibility I've yet to try is to place the batter into an oven set @ 37ºC, not fan forced I would suggest . tmrc_emoticons.-)

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  • Excellent! Made twice now and

    Submitted by Lenicka80 on 15. November 2016 - 15:47.

    Excellent! Made twice now and it worked both times! Even my kids like it! Will me making againg this week! Thank you for an easy recipe.

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  • How do you tell when cooked? 

    Submitted by LOR on 19. February 2016 - 12:07.

    How do you tell when cooked? 

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  • Today was 39 degrees and the

    Submitted by Elfrida on 22. December 2015 - 17:30.

    Today was 39 degrees and the sourdough fermented in record time.  This is the 3rd time I have made this bread and my husband and I love it.  Toasted it is especially good and it also freezes very well.  The only family members who don't enjoy it are the ones who should eat GF.

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  • omg cant belive this worked.

    Submitted by poppyb on 15. February 2015 - 11:10.

    omg cant belive this worked. smelt funny, looks funny but pretty tasty. made 2 loaves and fermented a little longer than the recipie says but turned out great. what makes it bubble? love the simple ingredients, can i make this with other grains?

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  • Thanks for this, turned out

    Submitted by amarca82 on 9. August 2014 - 14:05.

    Thanks for this, turned out like the picture. Mine didn't taste sour, is that normal? Not that i minded per say. Just wondering if i didn't have it warm for long enough. It was very dense on the inside once baked and looked light in texture after fermentation. Maybe a pic of what to look for once fermentation is done? Thanks though tmrc_emoticons.)

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  • So glad you enjoyed it! It's

    Submitted by Bridget O'Donoghue on 21. May 2014 - 20:53.

    So glad you enjoyed it! It's a favorite in our household. Sometimes I save a bit of the batter ( I ferment extra when I plan to do this ) add some water to make a thinner batter and a litle more salt and make flatbreads fried up in the non stick pan in a bit of chicken fat - it's yummy!

     

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  • Hi Ros, it creates it's own

    Submitted by Bridget O'Donoghue on 21. May 2014 - 20:50.

    Hi Ros, it creates it's own sourdough so no need to add.

     

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  • Hi Sherrie, maybe you added

    Submitted by Bridget O'Donoghue on 21. May 2014 - 20:48.

    Hi Sherrie, maybe you added too much salt?  That can inhibit the process. It does need to be quite warm as well. I put mine in the dehydrator overnight on 40deg. If you dont have a dehydrator then try and leave it in the sun for the day if possible.

     

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  • WOW Thank you.  This bread

    Submitted by svuks on 12. May 2014 - 21:01.

    WOW Thank you.  This bread was amazing and turned out perfect. Soft on the inside and slightly crunchy on the outside.   I ended up sprouting my buckwheat first and then went ahead as per instructions and the bread turned out amazing.

     

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  • So you don't need any starter

    Submitted by Ros Teirney on 4. May 2014 - 05:43.

    So you don't need any starter at all for this bread?  Thank you.  I am definitely going to try.  Just thought I could speed things up by putting in some sourdough started?

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  • Hi Lucy, I'm glad your family

    Submitted by Bridget O'Donoghue on 7. February 2014 - 15:06.

    Hi Lucy, I'm glad your family is enjoying the bread  tmrc_emoticons.)

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  • The tap water should be okay

    Submitted by Bridget O'Donoghue on 7. February 2014 - 15:05.

    The tap water should be okay if you evaporate the chlorine

     

     

     

     

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  • Sorry I didn't get back to

    Submitted by Bridget O'Donoghue on 7. February 2014 - 15:03.

    Sorry I didn't get back to you earlier. If you put the batter into a heatproof bowl, cover and put into a very sunny spot for the day, it should rise. It needs the heat to rise..maybe where you left it wasn't warm enough. I hope this works out for you.

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  • Hi grandshunt@mac.com.  Did

    Submitted by Annieooby on 10. November 2013 - 21:19.

    Hi grandshunt@mac.com.  Did you use filtered water?  I believe tap water will impede the fermentation as the chlorine will kill off any natural yeast.   I leave tap water to stand for about 24 hours to allow any chlorine to evaporate off.  I think you can also boil it for a while to do the same thing.

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  • Our house wasn't very warm so

    Submitted by LucyHogan on 10. November 2013 - 20:52.

    Our house wasn't very warm so I left it for ~24 hours until I could see some bubbles. Worked well, and like any fresh bread my family are consuming copious amounts at an inappropriate time (before bed)- a sign that it's good. Thanks

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  • Sadly even after 10 hours in

    Submitted by Sherrie_H on 31. October 2013 - 15:52.

    Sadly even after 10 hours in a warm place my sourdough did not seem to ferment and I ended up with a doorstop tmrc_emoticons.~ What did I do wrong?

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