I also wanted to make buckwheat bread without yeast.
I’ve talked about buckwheat many times on the blog, I love its triangular grains, the flour to make delicious desserts that remind me of the mountains. Mixed with other gluten-free flours for an exceptional mix. In short, buckwheat in both grains and flour is never missing at my house. I choose it organic, I check that it is Italian buckwheat.
There are often videos online showing the preparation of special breads with gluten-free flours. Naturally, without gluten, if used in purity, these breads do not rise. Therefore, sometimes you need to mix them with strong flours, or you need to add thickeners that mimic the gluten network, like psyllium for example.
This time, however, I came across a dough made only from buckwheat flour, mixed with water for high hydration, without yeast. Just by leaving the dough at room temperature for 24 hours, a fermentation process is triggered that slightly puffs up the bread.
Of course, anyone expecting it to be like other bread will naturally be disappointed. But for those intolerant or celiac who still want bread to accompany legumes, vegetables, etc., this is a good compromise.
Here are links to other special breads:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 1Piece
- Cooking methods: Oven
- Cuisine: Healthy
- Seasonality: All Seasons
Ingredients for Buckwheat Bread Without Yeast
- 4 cups cups organic buckwheat
- 2 cups cups water (lukewarm)
- 2 tbsp tbsps extra virgin olive oil
- 1/2 tsp sea salt
- 1 tbsp tbsp chia seeds
Tools
- 1 Loaf Pan
How to Make Buckwheat Bread Without Yeast
In a bowl, mix oil and lukewarm water with a whisk until well emulsified.
Add the buckwheat flour and salt gradually, mix well; you can do this in a stand mixer or a powerful blender.
Line a 12-inch loaf pan with parchment paper, or you can oil it well and then dust it with flour. Be careful when removing the bread in the latter case, as it is slightly more difficult.
Pour the batter, cover with plastic wrap, and place the pan at room temperature for 24 hours (pantry or turned-off oven).
The next day, preheat the oven to 350°F, uncover the bread, sprinkle with chia seeds (or other seeds of choice), and bake for 45 minutes. Since there is no yeast, I preferred to use the convection mode.
Remove from the oven, take out of the pan carefully, and place it on a rack to dry and cool.
Serve in slices; you can also toast the slices in an air fryer for a few minutes to get crispbread.
Advice and Storage
You can also try the variant starting from the grain:
300 g grains, 120 ml water, salt. Soak the grains for 12 hours, drain them, blend with 120 ml of water and a pinch of salt. Pour into a bowl, cover with plastic wrap, and make holes with a fork. Ferment for 12 hours at room temperature, then pour into a loaf pan lined with parchment, sprinkle with seeds, and bake static at 390°F for 45 minutes or at 350°F for 60 minutes.
You can also try the variant starting from the grain:
300 g grains, 120 ml water, salt. Soak the grains for 12 hours, drain them, blend with 120 ml of water and a pinch of salt. Pour into a bowl, cover with plastic wrap, and make holes with a fork. Ferment for 12 hours at room temperature, then pour into a loaf pan lined with parchment, sprinkle with seeds, and bake static at 390°F for 45 minutes or at 350°F for 60 minutes.
You can slice and freeze your bread, then toast it for a few minutes. Use it in the morning for breakfast with yogurt, fruit, or fruit compote. You can add raisins to the dough to make it sweet, or add chopped nuts or mixed seeds even inside. Finally, you can decorate it with walnut halves.
You can slice and freeze your bread, then toast it for a few minutes. Use it in the morning for breakfast with yogurt, fruit, or fruit compote. You can add raisins to the dough to make it sweet, or add chopped nuts or mixed seeds even inside. Finally, you can decorate it with walnut halves.
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If you liked the recipe, share it on your profile and invite your friends to visit my blog. For updates, become a fan of my page.
For any information, feel free to contact me on my page Facebook Timo e Lenticchie. You can interact and ask any questions. Or join my group.
Follow me also on Instagram, Pinterest, or Youtube or subscribe to the channel Telegram
If you want to return to HOME PAGE for more ideas among my recipes.
If you want to know me better by reading who I am.
If you want to always be updated on my recipes, subscribe to the newsletter.
