Sprouted Buckwheat Bread
Makes 1 loaf
Ingredients:
Buckwheat, 500g dried
Coconut oil or olive oil, 3/4 cup or 150g
Ground linseed, 1 cup or 100g
Water, 1/2 cup
*see images below for reference
Method:
Two days before you want to make this loaf, soak the buckwheat in a large bowl covered with water overnight. Make sure the buckwheat is completely submerged in the water, as the buckwheat will swell up as it absorbs the water. In the morning, thoroughly rinse the buckwheat by sitting the buckwheat in a colander and rinse it until the water runs clear. Once it is rinsed, put the buckwheat in a container (this time without water) with a lid resting lightly on top and leave to sprout for the day.
The next day, rinse the buckwheat thoroughly again. Now the buckwheat should have sprouted and grown little tails, and it is ready to make the bread.
Put the buckwheat inside a food processor and pulse it a few times to break up the sprouted buckwheat. If you don’t have a food processor, a hand blender should work too.
Melt the coconut oil in a small pot, then pour it into a bowl. Add the ground linseed and salt and stir together until it forms a paste. Pour it over the buckwheat and using a spoon mix together until combined.
Pour half a cup of water over the buckwheat and stir together. The texture of the dough should be the texture of porridge. If it isn’t, add a little more water until it resembles porridge. It will be quite sloppy but this is correct.
Line a loaf tin with baking paper and heat the oven to 170C with a fan. Using your hands, scoop up the dough and put it into the loaf tin. Smooth the surface over with your hands.
Bake for about 1 hour or until the top of the loaf is golden.
Leave to cool in the tin, then transfer to the fridge. Once it has cooled, the oil will solidify again and it will be easier to cut. Carefully slice with a sharp knife and toast well before eating.
It is best to toast in a flat sandwich press or a pan with a heavier pan on top. If you toast it in a normal toaster, it can be tricky to pull out.
Serve with your favourite toppings, or try with Peas, Casheta & Herbs.
