Thank you for this recipe 😍 Just made it yesterday...tastes good both while still warm and when cooled down. I was first a bit unsure how it turns out as I had to convert the cups to grams, but it worked out well. I used 29cm long loaf pan and it took 70 minutes with 175'C to be ready with my oven (with up/down baking regime, no fan). Soaked 360 grams buckwheat groats 6 hours and after draining I washed groats gently with water because when I put it to food processor it was a bit foamy. Used 240ml water to mix it.
Hello! Thank you so much for trying the recipe and letting me know. So glad it worked out well for you ❤️ Sorry to hear about the conversion. Most of the latest bread recipes I published here have grams! Your conversion was actually so accurate, 2 cups of buckwheat groats are 350-360 grams! (I found this when I was testing my new buckwheat bread lately). Thank you ❤️❤️❤️
This bread is ahhhmazing! I made the full-size loaf; so a toasted slice is a meal! This was my first attempt and my timing was a bit off since I started soaking the groats late in the day. I should have been blending them in the food processor when I was asleep in the middle of the night! Oops. That said, my dough was a bit moist even though I used less water than recommended during blending. To compensate, I added 1/4 c. flaxmeal and 1/8 c. nutritional yeast flakes to absorb the extra moisture. It worked perfectly! Thank you LowKey Table! This bread with a cup of freshly ground and brewed coffee is now my morning go-to to get me going! It's flavorful and offers a real energy boost!
Excellent! I did add sourdough starter to the groat batter and let it sit for 36 hours at room temperature. Added raisins and everything seasoning (salt free). It's an awsome recipe! Thank you!
Hi! My sourdough starter is pasty. Flip the jar over and it won’t pour. I didn’t change the buckwheat to water ratio from the recipe. I didn’t measure the starter that i added. It was 1/2 cup give or take. My starter is young but strong. Two weeks old. I’m learning but believe more starter and time fermenting during the proofing process just = more healthy wild yeast and lactobacilli…and a more sour bread. So, I’m less concerned about too much starter. I hope this helps!
these videos are amazing for posterity’s sake. your audience may be moderate now, but eventually people will come around to a more mindful way of eating, and your videos will be an excellent resource when humanity’s ready!
I’m definitely 💯 making this for my gluten-free, vegan daughter! Up until now, I’ve been making damper bread with crushed nuts in it… but this will be easier and much healthier. We’ve only recently bought a blender and we’ve already used it many times! For instance, tonight we’re drinking a frozen Berry Honey Rum cocktail each… delicious 😋 P.S… I forgot to mention Coconut Cream goes in the Berry Cocktails!🍹… ohhh and honey 🍯, well I’m forgetful enough right now to safely say that I’m tipsy and good night 😘 💖💖💖💖💖💖
Hi Kathryn! Sounds perfect for your daughter. I’ve uploaded 3 or 4 GF Vegan bread (inc. bagels), so hopefully she loves them ❤️ A blender is essential for me to make vegan food 😊 It’s so useful isn’t it? Thank you always for your lovely comments 💓
100%! I've told all my friends across the world about this recipe/ your video - & to toast it. Where did this recipe originate? Or did you create it based off other recipes you saw? Favorite bread ever, thank you! ❣️
I wouldn't expect much rise from this bread as it contains no leaveners. You might get a bit of rise if the buckwheat begins to ferment which would be a lovely thing and is explained in some recipes. But I think it would take 2 to 3 days longer for that to happen. Some people love unleavened bread. I hope you are one of them.
@@LowKeyTable Hi thanks for the prompt reply. I should have explained properly, my apologies. So its ok to leave in the room or kitchen, but its cold in winter. Perhaps in the room where there is sunshine. By the way i baked the bread and i couldn't be happier. Im so grateful to you for sharing. 🙏🙏🙏
Hi! I’m not sure how strong the smell of your dough is but Yes it does smell as the buckwheat groats have been fermented. It should be fine after baking. Hope that helps:)
The description says it is free of yeast. But there is yeast in it. In the fermentation proces natural yeast in the air are multiplying in the dough. Which forms the lactic acid. So yeast helps the rising of the bread.
One question, are you sure 120ml water(maybe you type it wrong) ?I follow 240g buckwheat and 120g water to soak ,but the water can not cover the buckwheat. Confused and frustrated
Hello! 120ml of water is not for soaking. It’s needed when it’s blended in a food processor. For soaking, you need plenty of water to cover. I demonstrated this in the video. Thanks!
Not for this one, but for this “Buckwheat Bread | 5-ingredients, Gluten Free, Vegan, No-Knead” ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-sez5G4R7a8A.html :)
Sorry I tried this. I followed the instructions carefully. But after baking for 60 minutes +10 +10 +10 again, it was still wet and raw! What did I do wrong? Beautiful crust raw inside. I know buckwheat is not easy.
Slice and store it in plastic wrap or a reusable zip-top plastic bag. If you're not going to eat the loaf within a couple of days, the best option is to freeze it.
Thanks for trying this recipe! Hmm… this mixture looks fluffy/foamy but it it actually quite liquid than how it looks. Did you add seeds? It might help.
@@LowKeyTable I looekd at your video again and in fact I added water while mixing, it my fault. So I added 2 tbs of grownded pumpkin seed and 1 tbs of psyllium, it worked! Thanks a lot for the recipe!! :)
nice video but it did not work for me 🤔 ... I followed the recipe, except that I cooked it longer because it was extremely wet inside ... but ever after almost 1hr and twenty minutes in the oven at 350degrees, my bread is mushy and wet and does not hold together...next time I will try adding a binder such as chia or flax seeds...
Hi Anna, thank you for trying the recipe and sorry to hear that it didn’t work for you. I’m not sure why it was so wet and didn’t hold together 🤔 Let me ask in case, were the buckwheat groats raw? (Make sure it’s raw, not roasted ones). Someone shared their feedback here in the comment section tried using psyllium husk and turned out well:) Hope that helps!
As it’s fermented - Is the batter frothing and foaming as well? It’s the sign of the fermentation and would smell a bit (or quite) funky. But this is needed for this bread to rise nicely.
I like the bread but sometimes I dot know if what is seen on RU-vid is always real although some persons are raw and open. You cut one slice of bread you ended up with two slices on your plate. Why was it so crunchy did you toast a slice. Be real it’s important to viewers.
