Buckwheat Bread


buckwheat bread with blackberry and apple cocunet jam (1)

Buckwheat Bread
Author: Taken from Divine Desserts – How To Have Your Cake & Eat It By Juliette Bryant
Serves: Makes 10 slices
This is a wonderful light and fluffy bread, which is a great substitute for wheat bread. This is gluten free and really delicious with some fresh jam or nut butter.
  • 1 & 1/2 cups of soaked and sprouted buckwheat groats
  • 1/2 cups soaked chia seeds
  • 1/2 cup olive oil
  • A pinch of salt
  • 1/2 cup of kefir water (This will help it to ferment – If you don’t have this use 2 pro-biotic pills opened up.)
  • 1/2 cup of water (use this if not using the kefir water)
  1. Soak your buckwheat groats overnight in water, then rinse and drain the water in the morning. Leave the buckwheat all day and rinse again in the evening (you can make the bread then or leave for another day).
  2. Soak your chia seeds for 30 mins.
  3. In your food processor, place all of the
  4. ingredients and blend for a good 3 to 4 mins until it makes a lovely dough-like substance.
  5. Place into a coconut oil lined tin, cover and leave somewhere warm overnight to rise and ferment. If using pro-biotic pills I have found it best to leave for 12-18 hours somewhere warm (make sure it has risen and that there are little air bubbles on the side of the dish).
  6. Place in the over at 130 degrees for 1 & 1/2 hours, or until firm inside. Leave to cool and then enjoy. WiIll keep for a few days.


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