I couldn't find the exact origin of this recipe, but I was won over. It takes a little time, but it's very simple to make and, above all, delicious. Fermented buckwheat bread made with hulled buckwheat groats is a recipe found primarily in the culinary traditions of Eastern and Northern . This type of bread is particularly popular in Russia , Poland , Ukraine , as well as in certain regions of Finland and the Baltic States . In Russia, for example, buckwheat is often used in many fermented dishes such as blinis or kasha (cooked buckwheat groats). In Finland and the Baltic States, similar recipes for fermented buckwheat bread exist, often associated with traditional rustic dishes.
Preparation
Ingredients
Preparation
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Rinse the buckwheat several times until the water runs clear.
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Soak the buckwheat for 6 or 7 hours.
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Drain without rinsing and blend the buckwheat with the water and salt until you obtain a smooth paste.
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Place the dough in a bowl, cover with a cloth and let it ferment at room temperature for 12 to 24 hours, depending on the room temperature.
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Once the dough has risen and formed small bubbles, transfer it to a loaf tin lined with parchment paper or a sandwich loaf tin (mine is great: it has a lid and nothing sticks). Sprinkle with pumpkin seeds or other toppings. Then bake in a preheated oven at 180°C (350°F) for an hour and a half.
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After baking, remove the bread and place it on a wire rack. Wait for it to cool before slicing and enjoying.
