Buckwheat bread

Buckwheat has become popular (again) in recent years. This almost forgotten pseudo-cereal has many nutritional values ​​- it is full of fiber, vitamin B and potassium. Since it is not a cereal, buckwheat is naturally gluten-free and therefore it’s popular among gluten-free crowd.

Buckwheat bread has a slightly nutty taste and is denser than regular bread. You will  need only three ingredients to prepare it - buckwheat, water and salt, so even people with various food intolerances will find it easy to prepare. Another advantage is that we do not have to knead this bread.

Every family member will enjoy this buckwheat bread. It is great for breakfast or easy dinner. It tastes great with vegetables but also with good homemade jam.

Ingredients

300g buckwheat groats

120ml water

1 tsp salt

Sunflower seeds or seeds according to our preferences

 Directions

Day 1

Soak the buckwheat in water (so that it is covered) and let it sit on the kitchen counter for 8 hours or overnight.

Day 2

Drain the water, but do not wash the buckwheat! Combine the buckwheat, 120ml water and 1 tsp salt in a blender and blend until smooth.

Put in a bowl, cover with a plate and let it sit on the counter for 24 hours.

Day 3

Preheat the oven to 200 degrees.

Prepare a banana bread pan - line it with baking paper.

Pour the buckwheat mixture into the pan and sprinkle with seeds.

Bake for 45 minutes.

AFTER baking, remove the bread from the pan and let it cool at room temperature.