Infinite Buckwheat Bread

Infinite Buckwheat Bread

( Courtesy of Conscious Catering)
Ingredients

2.5 cups whole buckwheat (not kasha)
3/4 to 1 cup water
1 tsp sea salt
butter or coconut oil (for greasing pan)
sesame seeds

Instructions
Step one:

Rinse buckwheat very well and soak 2-8 hours. Drain (this will be somewhat difficult because the grains are mucilaginous) & rinse, then leave the grains resting in a sieve to drain fully. (1-5 minutes)

Step two:

Mix with fresh water and blend in food processor or with hand blender. Transfer to a bowl (ideally not a metal one), cover with a clean dish cloth and leave, undisturbed, at room temperature for 12 hours ( up to 24 if house is cold). The batter should show some signs of fermentation (slightly risen or noticeable air holes). When complete, if not used immediately, store this batter in fridge for up to 3 days.

Step three:

Preheat oven (toaster oven works great) to 350 degrees F. Add 1-2 tsp sea salt and other ingredients if you like (see examples below). I always add 1-2 tbsp of black strap molasses. Stir briefly. Grease a small glass loaf pan with butter or coconut oil and sprinkle with sesame seeds. Pour batter into pan and bake for 40-45 minutes. Remove from oven, allow to cool before removing from pan.
Baking takes longer if baking more than one at a time (which is recommended, it freezes very well)

This bread will not rise much or resemble a typical loaf but the texture is sure to satisfy a bread craving. When removed from pan, slice the bread. Store in fridge and toast well when ready.

Favorite variations:

Olives, sun-dried tomatoes and oregano
Corn, (fresh or frozen), thyme and black pepper
Grated apple, sunflower seeds, raisins, cinnamon ( I usually make this one )

Other methods and uses:

*Replace up to one third of the buckwheat in the batter with separately soaked quinoa
*Makes great pancakes. Add cinnamon, scoop into pan and allow to cook thoroughly on one side before flipping
*Add more water to thin out the batter to make crepes or wraps. The quinoa buckwheat batter together with coconut and cinnamon make an excellent sweet crepe!
*Try using this base to replace the flour, eggs and milk in your favorite cake recipe (works great for lemon poppy seed or apple spice cake)
*Use as a pizza crust: grease a baking sheet, sprinkle with sesame seeds, pour batter on thinly and pre-bake for 10-15 minutes before adding toppings
*This batter also makes a great base and binder for a veggie loaf or burger (try baking it with sunflower seeds, cooked lentils and a stir-fry of onions, celery, diced mushrooms, herbs and soy sauce)
*Bake the bread in a 8×8 inch glass pan and reduce the baking time slightly. Cut into four squares and then cut each square into large pieces

Preparation time: 8 – 24hrs

Cooking time: 35-40 minute(s)

Diet tags: Reduced carbohydrate, High protein, Gluten free

Number of servings (yield): 10 – 15 slices