Gluten Free Fermented Buckwheat Bread Food

GLUTEN FREE BUCKWHEAT BREAD

Steps:

• Pre heat oven to 180 C.
• Grease 9 x 19 cms loaf tin.
• Sift flours, baking powder and salt into large bowl.
• stir in sugar.
• Lightly beat egg whites with electric mixer until just frothy.
• Stir in milk and oil and add to flour mixture.
• Beat 3 minutes until smooth.
• Pour mixture into prepared pan, smooth top.
• Press seeds lightly into mixture.
• Bake 55 - 60 minutes then stand 10 minutes.
• turn out to cool.

GLUTEN FREE FERMENTED BUCKWHEAT BREAD

Steps:

• Soak the buckwheat groats in water for 5-6 hours.
• Drain the groats in a colander but do not rinse. The run-off will be very mucilaginous.
• Blend the groats and new water in a blender or food processor. You may need to do this in two parts if you use a food processor, so as to not go over the top of the central blade tube and have leakage.
• Pour into a glass bowl or large measuring Pyrex, and cover with a towel. This will be about 5 cups of batter.
• Set aside for approximately 24 hrs at 67-70 F. Fermentation time is significantly shorter at warmer house temps or in the oven with the light on. Batter expansion is roughly from 5 to 6.5 cups. Do not mix the batter until the fermentation is finished or the batter will deflate, and it will be hard to calculate growth.
• At the end of the fermentation, gently mix in the salt and any seeds you wish to add.
• Pour the batter into the parchment paper-lined loaf pan, and decorate the top of the loaf.
• Let the batter rise for another 30 minutes to an hour in your lit oven.
• Preheat the oven to 350 F with pan in the oven.
• Bake for approximately 80 minutes (less for a long narrow pan) or until the inside temp is about 200 F.
• Remove from the oven and lift the parchment paper out of pan onto a cooling rack. Peel it off and let the loaf cool for at least 30 minutes before slicing.

FERMENTED BUCKWHEAT GLUTEN-FREE FLATBREAD

Steps:

• Soak the buckwheat with filtered water overnight, or for a minimum of 6 hours. The buckwheat size should be about double after soak.
• Optional: let the buckwheat sprout by draining the water completely and letting it sit in a bowl for about a day until sprouts appear
• If you skipped step 2 - Darin the water. Blend the buckwheat with 1 cup water in a blender or food processor.
• Place the bladder in a very clean glass bowl, cover completely with a plastic wrap or a towel and let it sit in a warm place (like the inside of your oven) for 12-24 hours. The longer the bladder sit the more fermented ("airy") and sour it will become.
• Using a food processor or a blender, blend the sunflower seeds, flax and salt until you get flour.
• Mix the sunflower seeds, flax and salt flour with the buckwheat bladder.
• Optional: Cut the olives to quarters and mix them (or any other addition you like) with the bladder.
• Pre-heat the oven to 180 degrees. Line the dough on a baking sheet, in a 1 cm height layer.
• Cook from bottom only for about 10 minutes. Than cook with top and bottom heat for additional 30-50 minutes, depending on your oven strength. The bread should be crispy from the top and bottom sides and soft on the inside.
• Enjoy!