500g Whole Buckwheat Groats
1 cup filtered water plus more for soaking
Half tsp Celtic Sea Salt or equivalent unprocessed sea salt
Fresh herbs of choice (I like rosemary)
1 Standard Greased Loaf Tin.
Oven 200 deg C
- Rinse buckwheat and remove any debris.
- Place buckwheat in a large bowl and cover with at least 2 inches of water.
- Cover with a cloth and let it soak overnight.
- Drain buckwheat well in a fine mesh sieve. DO NOT RINSE as it is the slime which is part of the sourdough process.
- Pour the strained buckwheat into a food processor and add 1 cup of filtered water, salt and herbs.
- Pulse until combined but not smooth. The key is to integrate the liquid and the groats so they don’t separate when poured.
- Pour into a large glass bowl, cover with a t-towel and allow to sit for 24-36 hours at room temperature. It is ready when it has risen approximately half – one inch. There should be bubbles in the batter which means it is fermented.
- Once it is ready, pour into a greased standard loaf tin. The mixture should come up to half an inch below the rim of the tin.
- Place in the middle of the oven and allow it to bake for 1 hour at approximately 200 deg C in a fan oven. Best to check it after 40 minutes as ovens vary. It is cooked when the top is dry and cracked all over and the edges are lightly browned. If there is a wet patch in the middle, it needs more time.
- Cool in the loaf tin and then turn out.
- The loaf can be kept 3-5 days at room temperature, refrigerated or frozen in slices.