Gluten Free Fermented Buckwheat Bread

Grandmom who likes to get creative with recipes Lucky for me that no one (so far) has said, “Isn’t she creative!” or that my food is “differently different.”

450 g buckwheat groats not toasted (2 ½ cups)

3 cups of water for soaking the groats

330 g water for the batter (1 ⅓ cups)

1 tsp salt

⅓ cup pumpkin seeds (optional)

3 Tbsp of toasted flax seeds

Several handfuls of pumpkin seeds and toasted flax seeds for decorating the top of loaf

subheading: Supplies:

Glass bowl or large Pyrex measuring cup

Dish towel, cheese cloth, or paper towel

Loaf pan (I used a 1.5 quart glass loaf pan 8 ¾ x 5 ¼ x 3 inches. A small Pullman pan would work also but with a shorter ~60 minute cooking time)

Parchment paper

Note: Ingredients may have been altered from the original.

Directions at breadtopia.com

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