In 1st episode of Learning to Nourish My Body, I test a lentil, chickpea & buckwheat fermented bread to see if it can replace my beloved white baguette.
This gluten-free bread takes 18–24 hours to make, but it has 3× more iron and 2× more fiber than a baguette (white bread) and costs less than €2 in ingredients.
I tested it over **4 days** with sweet and savoury toppings to see if it is actually worth making.
Would you replace your bread with this?
00:00 Introduction
01:37 Why Make This Bread?
02:10 Step-by-Step Recipe
04:26 Bread Tasting Over 4 Days
07:04 Final Rating – Is It Worth It?
07:57 Outro
#HealthyBread
#GlutenFreeBread
#FermentedBread
#PlantBasedBread
#BreadRecipe
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Recipe (Full Loaf)
**Ingredients**
– 1 cup brown/green lentils
– ½ cup raw buckwheat groats
– 320 ml water (soaking)
– 150 ml water (blending)
– 1 cup chickpea flour
– ⅓ cup pumpkin seeds
– ⅓ cup sunflower seeds
– 2 tbsp psyllium husk
– 1 tsp sugar (I used date powder)
– 1 tsp salt
– 1 tsp baking soda
**Instructions**
1. Wash lentils and buckwheat.
2. Soak in 320 ml water for 6–12 hours.
3. Do **not rinse**. Blend with 150 ml water, salt, and sugar (I used date powder).
4. Cover and ferment 12–24 hours.
5. Preheat oven to 200°C / 350°F.
6. Add chickpea flour, seeds, psyllium, and baking soda.
7. Mix gently and transfer to a baking pan.
8. Bake 50–60 minutes and let cool completely.