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CRUNCHY buckwheat bread recipe alert!
This high-protein gluten-free bread recipe doesn’t use any flour or yeast.
Packed with protein and fibre from buckwheat, it’s diet friendly and it will keep you fuller for longer.
If you want more ideas like this, comment flourless and I will send you the link to my flourless recipe collection 😊
💡Did you know?
Buckwheat is richer in protein and antioxidants than wheat and rice. It’s a complete protein containing all nine essential amino acids. Additionally, buckwheat has a low glycemic index, helping to stabilize blood sugar levels, and it also aids in lowering cholesterol levels due to its antioxidant properties.
Ingredients for a small loaf:
300g buckwheat groats
120ml water
1/2 teaspoon salt
Mixed seeds for topping (optional)
Method:
Rinse the buckwheat groats, then soak them in water in a bowl overnight, covered with a kitchen towel.
In the morning, drain the buckwheat WITHOUT RINSING, then blend them with water and salt until creamy.
Transfer the mixture to a bowl, cover it with a towel, and let it ferment for 24 hours at room temperature.
After 24 hours, transfer the mixture to a bread mould brushed with oil to prevent sticking, then top with seeds if desired.
Bake in a preheated oven at 180 degrees Celsius for about 1 hour and 15 minutes.
Once baked, you can store the bread in the fridge for 2-3 days. Toast it before serving to regain its crunchiness.
Enjoy with your favourite toppings!🥰
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