FERMENTED SOURDOUGH BREAD
Ingredients
3 cups whole buckwheat groats OR 3 cup mixed grain (we like equal parts buckwheat/millet/rice)
1 tsp sea salt
1 tbs chia seeds
2 tbs psyllium husk
coconut oil, ghee, or butter
sesame seeds, flax seed, pumpkin seeds, etc (optional for in the batter or sprinkled on top of the bread)
Instructions
Rinse all grains, cover with water, and soak overnight in a large bowl. Cover with a towel. Soak for 8 hours or overnight.
Combine grains with ¾ –1 cup of fresh water and sea salt and blend in food processor or blender. Blend into a batter...it should be a loose toothpaste consistency.
Pour the batter into a bowl, cover with a clean dish cloth, and leave out at room temperature for approximately 24 -48 hours to ferment.
Note: I like to mix the batter once around the 24 hour mark to mix in any hooch that
might be on top of the batter. You’ll notice it because it will be darker than the batter…
almost a purplish color. Just mix it back in and let it rise again.
4. Preheat oven to 400F. Grease a loaf pan and then sprinkle a mix of seeds in the bottom of the pan. This helps the bread to not stick.
5. Before you pour the batter into the pan, add chia seeds and a couple tbs of any other seeds you want. I like my bread more seedy so I like to add flax meal, pumpkin & sunflower seeds, etc. Once the seeds are mixed in then pour the batter in the loaf pan and place in the oven.
6. Baking usually takes 45-60 minutes and how I like to tell it’s done is that its golden brown on top, usually the top of the bread is cracked, and if you stick a toothpick in it then it will come out clean.
7. Remove from oven and allow bread to cool for at least 1 hour before removing from pan. Once completely cool, slice bread and enjoy, either plain or toasted.
