Gluten-free green buckwheat bread, without yeast, soda and eggs)

Gluten-free green buckwheat bread, without yeast, soda and eggs)

Category: Special bread

Ingredients
Green buckwheat	500gr
Soaking water	250ml
Grinding water	250ml
Salt	1.5-2 tsp
Coriander grain	1 tsp
Hmeli suneli	1. tsp
Spices of your choice
Some flax seeds, pumpkin seeds, etc.
Sugar	2 tbsp. l

Cooking method

I will share a recipe for bread without flour and without yeast.
Soak 500 g of green buckwheat in the morning with 250 ml of pure water. Stir sometimes.

At 15-17 hours, blend this buckwheat, gradually adding 250 ml of water. Consistency like sour cream, but not runny
Add 1.5-2 tsp of salt, coriander, cumin, suneli hops or other spices, 2 tbsp of sugar or honey. Stir

Put on parchment in a baking dish, close tightly with foil and, most importantly, put in a very warm place.
The next morning, remove the film and bake at 200, 180 for 1 hour or until tender.
You can add a little flax seeds, pumpkin, etc. to the dough.

The dish is designed for

1 loaf

Cooking program:

Blender, oven

Sorry, I can't insert pictures normally, blonde))))

And I can't insert a video to show how soft the bread is))))

Which is more like a bread or a casserole? How does the dough rise? An interesting recipe!

I think for so many hours in the heat, fermentation begins, due to this, it rises

I think for so many hours in the heat, fermentation begins, due to this, it rises

that's exactly what it is. Due to fermentation, the dough rises slightly and has a porosity.
It looks and tastes like gray bread. Thanks to spices, there is not even a buckwheat taste




Today's))))

Curious. And what is the difference between: add yeast right away and bake bread or wait until the dough ferments itself in a day, due to the same yeast?
This is not a claim to the author, thanks to her for the recipe, this is a desire to understand this issue.

Curious. And what is the difference between: immediately add yeast and bake bread, or wait until the dough ferments itself in a day, due to the same yeast?
This is not a claim to the author, thanks to her for the recipe, this is a desire to understand this issue.

I do not think that wild yeast has time to wake up in 12-16 hours, perhaps other bacteria have participated here.
Many people don't use yeast, this recipe will work for them.
I baked both sourdough and yeast and soda bread, and I tried this recipe for the sake of sports interest, because I did not understand how buckwheat bread could be made

In my opinion, the difference for the gastrointestinal tract will be by leaps and bounds or in this version. It's the same as fermentation. Here's a question, but it's a very warm place, it's about how much in degrees

In my opinion, the difference for the gastrointestinal tract will be by leaps and bounds or in this version. It's the same as fermentation. Here's a question, but it's a very warm place, it's about how much in degrees

30 degrees, I think. How to proof bread