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Green buckwheat bread


2 cups of organic green buckwheat (not the roasted brown),



Soak the buckwheat in water for 6 hours.
Filter but do not wash it. After soaking transfer to a food processor, and add 2/3 cups of water.

Grind for about a minute or two to a smooth creamy consistency.

Leave in the processor container or transfer to a glass bowl.

Cover with a towel, but leave an opening for ventilation.

Leave to ferment for 10-24 hours, depending on the season and temperature. The colder the room, the longer it will take for the buckwheat to ferment. In summer or in a heated room it could take around 10 hours.
Leave it until you start to feel a pleasant smell of fermentation and notice small bubbles forming in the batter.

The batter should also rise a little.

When ready, add a teaspoon of Atlantic salt and different toppings if you want, such as sunflower seeds, nuts, sesame, pumpkin seeds, poppy seeds, cranberries, etc.

Mix carefully and transfer to a greased baking tray.

Bake at 180 degrees, for at least45-60 minutes (you can leave it longer if you like a crunchy crust).

The bread is ready to eat after cooling down. You can also slice it and freeze it to keep the freshness for longer.

Green buckwheat bread
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