This fermented loaf is gluten-free and loaded with nutrition! Even though the process takes a few days, it requires very little attention. Buckwheat is a seed from the rhubarb family and is rich in protein and minerals. Millet is actually a grass and is also protein-rich and loaded with minerals and antioxidants. Fermenting the batter increases the bioavailability of nutrients. Once baked and cooled, I usually cut the loaf into slices and pop it in the freezer. It is great eaten fresh but once frozen I usually toast it. The ingredients in this bread are very similar to my Warrior Waffle Recipe. Check it out if you haven’t already!
Ingredients:
- 11/2 cups of buckwheat groats (raw buckwheat, not toasted!)
- 1 cup of millet
- 11/4 cups of water
- 1 tsp. sea salt
- 2 tsp. baking powder
- 1/3 cup of sunflower seeds
Soak buckwheat and millet together in a large bowl with 3 cups of water.
Soak for 6 hours on your counter top.
Drain the soaked buckwheat and millet but don’t rinse it. The buckwheat is quite mucilaginous and acts as a binder in the bread.
Put the drained buckwheat and millet in your blender with 11/4 cups of water. Puree until smooth. It should have the consistency of thick pancake batter.
Cover the bowl with a tea towel and leave it in a warm spot on your counter for 24 hours. After 24 hour hours it will have expanded slightly and bubbles will appear on the surface.
Turn the light on in your oven. Line a small loaf pan with parchment paper.
Very gently stir the salt, baking powder and sunflower seeds into the dough making sure it is well incorporated.
Spoon the batter into your parchment-lined loaf pan.
Set it in the oven with the light on for 45 min. This will warm the oven slightly and allow the bread to rise a little before baking. After 45 minutes turn your oven to 350F. Bake for one hour from the time that you turned your oven on. Allow to cool before slicing!
Enjoy!