As I continue to grow and learn more about incorporating more whole and healthier food options into my diet, I see how deep a practice it is for my physical self care routine. When I honor my body by really thinking about the type of foods I am eating and how it effects my overall well-being, I find that I am making better choices. Choices that stem from self love. Choices that value not just my body, but my emotional and mental well-being too. It’s why this buckwheat bread is on my list of recipes that provide fuel in a holistic way.
What I adore about this buckwheat bread is that it only has one ingredient. No seriously, this entire loaf is simply made from buckwheat groats. Never mind the seeds you add at the end. They don’t count but okay, if you want to get technical, it’s five ingredients. But for the sake of remaining in awe at the fact that you can make this bread with only a single ingredient, I’m sticking to just saying it’s one.
The only catch is that you need the patience to let it soak first for several hours and then ferment 24 hours. Wait, don’t go! I promise this isn’t a difficult task. All those steps are necessary to make the groats easier to digest on your belly. Here is how I tackle making it. Before I go to bed, I allow the buckwheat groats to soak overnight.
BUCKWHEAT BREAD PART 1:
- 2 c. buckwheat groats
- 4 cups filtered water
- 1 Tbsp. raw apple cider vinegar or lemon juice
- Place the groats in a large bowl.
- Cover with the filtered water and stir in vinegar or juice.
- Place a tea towel over the bowl and allow to sit overnight for 8 hours. By morning, the water will have been absorbed by half and will be sticky.
- Flush out the murky water by using a strainer and thoroughly rinsing.
BUCKWHEAT BREAD PART 2:
- soaked buckwheat groats
- After you have strained the groats, place into a food processor.
- Add 3/4 c. filtered water and blend for 1 minute. Do note that it won’t get super smooth and will have some chunky texture to it. The batter should be on the thicker side like waffle batter. If it is too thick, add another tablespoon of water until correct consistency.
- Place into a bowl and cover with tea towel. Allow to ferment 24 hours until the following morning.
BUCKWHEAT BREAD PART 3
- fermented buckwheat batter
- 1/3 c. sunflower seeds
- 1/3 c. pumpkin seeds
- 1/3. flaxseeds
- 1/2 tsp. sea salt
- Fold in the seeds and salt to the batter.
- Place into a parchment paper lined loaf pan. If you want, you can sprinkle the top of the loaf with more seeds. Allow to rest another 10 minutes.
- While the batter is resting, preheat your oven to 400 degrees.
- Bake for 50-60 minutes or until the middle is cooked through (use a toothpick to see).
- Cool for 5 minutes and then remove the loaf by the parchment paper from the pan and rest on a baking rack. Allow to fully cool.
- Place in a container to be sliced and then toast.
To store this buckwheat bread, slice and place in a sealed container. Freeze for up to 1 month. To refrigerate, place in a sealed container, slice when needed and toast. This bread will stay fresh in the fridge for up to one week.
Cara Ansis is a Self-Love Facilitator and healer, helping women safely enter their own inward journey towards taking better care of themselves. With a master’s degree in Soul Care, she is a certified Spiritual Director and has had the privilege of working with countless women around the country. With her own profound story of self-healing, she now teaches those everyday techniques, rituals, and tools to enable other women connect with their own healing abilities and radically transform their lives. Cara lives in Chicago, IL with her husband, Matt and their son, Jaxon.