Sourdough Buckwheat Bread



1 cup buckwheat oats

2 cups water



Soak the cup of buckwheat groats in water, so they’re covered,  in a bowl overnight. 

Drain them in a fine mesh strainer (don’t rinse, the jelly stuff helps bind the mixture) and put in a blender with two cups of water and salt.  

Blend so the mixture is combined. I like having a bit of texture in mine, so I don’t blend it until smooth but it tastes good either way!

Pour back into the bowl that you soaked them in, and leave for 24hours. 

This is vital! If you don’t, your bread will be flat and sad. 

Grease a loaf tin, heat your oven to 180 and cook for about 45 mins. Make sure it’s totally hard before you take it out – if in doubt leave it an extra ten minutes. 

When it’s ready, allow to cool on a cooling rack before slicing. 

This bread also freezes really well!


Happy Baking x