This bread is super easy to prepare and you only need one main ingredient! It is vegan, gluten-free, naturally high in protein and so delicious!
Buckwheat is a real star here! And it has no reaction to wheat whatsoever and it is actually a seed and a very cool one:)
When combined with water it can ferment overnight producing airy sourdough loaf without any need for yeast or baking soda!
As I mentioned before you can get away with only using buckwheat for this loaf but I personally always liked to give it a spin by adding new flavours. Seeds are a very good option. They are cheap, very nutritious and add a delicious crunch to the toast! Nuts are another add on that is my go-to but you can get creative by using different herbs, spices or even dry fruits to get as many variations of this recipe as your heart desire.
But if you are thinking of adding only one thing I would go with linseeds. They are a great source of essential for us omega and they have great binding abilities meaning they improve the texture in my personal opinion. When I add them to the batter I like to pulse it a few times(I do that as well with nuts as well) so most of them will get broken down. Not only it will help you absorb better all the nutrients from them but it will increase their ability to do all things magical such as act as a vegan egg replacer!
Overall the whole process shouldn’t take more than 5 minutes and the result is amazing! Soft airy bread that crisps up so well when toasted, makes great sandwiches and you can store up to a week in the fridge if wrapped properly. Or you can cut it into slices and freeze in the airtight bag for a delicious healthy toast only one-minute-in-your-toaster away 🙂
Vegan and Gluten-free easy sourdough bread
- 450 grams of dry green buckwheat
- 1 tsp of salt
- 50 grams of linseeds
- 50 grams of pumpkin seeds
- 30 grams of sunflower seeds
- 280 grams of water
- Soak buckwheat overnight or anywhere from 8 to 12 hours
- Drain and rinse it very well
- Transfer to the blender along with 1 tsp of salt, water and blend till smooth
- Add linseeds and pulse for a few times so most of them are broken down
- It will help to get the most out of them!
- Add the rest of your seeds and mix till they are evenly incorporated
- Transfer the batter to the lined baking tin and let it ferment overnight or till risen and crust starts forming
- Bake in preheated to 180 degrees oven for 50-60 minutes or until turns golden brown colour and starts coming off the sides of the tin