Ingredients

The following ingredients have 4 Servings
  • 2 cups buckwheat groats
  • 1 cup water
  • 1 tsp salt
  • 1/2 cup raw sunflower seeds (optional)

Instruction

  • Soak the buckwheat groats for at least 6 hours (I soaked them in a large mixing bowl covered with a dishcloth). Drain and rinse.
  • Add the buckwheat groats and the water (1 cup or 250 ml) to a food processor and blend until well combined. If you don’t have a food processor, feel free to use an immersion blender or a regular blender, but don’t over blend.
  • Place the batter in a large mixing bowl, cover it with a dishcloth, and let it ferment at room temperature for at least 12 hours.
  • Preheat the oven to 350ºF or 180ºC.
  • Add the salt and the seeds to the batter and stir with a spoon until well combined.
  • Pour the batter into a loaf pan lined with parchment paper.
  • Bake for 1 hour and 15 minutes or until golden brown.
  • If you use parchment paper, feel free to remove the bread from the loaf pan immediately, but let the bread cool down for at least 30 minutes before slicing.
  • Enjoy it with some vegan butter and raspberry chia seed jam, or even with some tofu scramble! I also love to have it with homemade peanut butter and slices of fresh fruit on top.
  • Keep it in the fridge for 4-5 days or in the freezer for up to 6 months. To thaw, just heat it up in the toaster.