I can't tell you how much I love this bread. The recipe is genius, and it is all thanks to two lovely souls named Roberto and Anke from Conscious Catering. It's got everything going for it - it's gluten free, grain free, and yeast free. What it is not free from is flavour. It makes living without bread a breeze. It not only works as an amazing toast bread, you can also modify the recipe to make crepes, pancakes, and even muffins. Once you try this, you will be hooked.
BUCKWHEAT BREAD
2 cups organic buckwheat groats
3/4 cups water
1 1/2 tsp sea salt
Method: Rinse the buckwheat groats well and soak for 2-8 hours. Drain the groats and rinse well. Mix the groats with the 3/4 cups water and blend in a food processor or blender until creamy. Transfer to a glass bowl, cover with a cloth, and allow to ferment for 16-24. If you don't plan on baking right away, fermented batter can store in the fridge up to 3 days.
Preheat oven to 350*F. Add the salt to the batter and stir well. Grease a loaf pan and/or line it with parchment paper and pour batter into pan and bake for 35-40 minutes. Allow loaf to cool in pan for 10 minutes before removing. Refrigerate or freeze and toast well before serving slathered in salty butter.
PANCAKES: Add 1 egg, 1/2 cup milk.
CREPES: Add 1 egg, 3/4 cup milk, and 1/4 cup melted butter.
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