Buckwheat sourdough bread with savoury and cumin | Gluten free

This is an amazing opportunity for all people who are sensitive/allergic to gluten products, to enjoy an amazing homemade sourdough loaf!

Its not just that, this sourdough bread is even more beneficial as its yeast free, making it a real healthy nutritional food. Some of you guys might be thinking why yeast free.. whats the problem with yeast..? Basically all yeast baked goodies are not that beneficial for your health because the structure is not natural. The Germans army used it in the 2nd world war to make the bread rise quicker so they could feed people faster. The function of the yeast is not just to raise the bread quickly. The acidic properties of commercial yeast are one of the main reasons for alkaline-acid imbalance, which is the base of human health. Wild yeast also know as starter is the special ingredient in our gluten free sourdough bread its the total opposite to the commercial standard yeast.

The bacteria called “lactobacilli”, naturally develops in to the starter and this bacteria is providing better work in the digestive system and speeds up the metabolism.  Also the slow fermentation process and the special method of preparing sourdough bread allows the gluten to be more easily processed.  This is another positive for this bread – people who are sensitive to gluten can give it a go.

Sourdough is not the newest, modern, healthy and trendy addition to our meals. Sourdough is the oldest way of preparing bread, from our great, great  grandparents long forgotten. It might look difficult and time consuming but once you start your journey and really understand the method you will understand that it is easy, magical and you will truly love it!

Finally, if you like the recipe I would really appreciate it if you could share it with your friends, family and loved ones! Together we can help people to rediscover the way bread was meant to be enjoyed, nutritious and delicious.

Good luck and enjoy your journey!

Diana x

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Buckwheat sourdough bread with savoury and cumin | Gluten free
Homemade sourdough bread with a crispy shell and aromatic herbs
sourdough bread
Cuisine Healthy, Vegan
Prep Time 18 hrs
Cook Time 40 minutes
Servings
servings
Ingredients
Cuisine Healthy, Vegan
Prep Time 18 hrs
Cook Time 40 minutes
Servings
servings
Ingredients
sourdough bread
Instructions
  1. Activate your starter, overnight at room temperature is fine.
  2. Sift the buckwheat flour
  3. Mix all the ingredients followed by the tepid water and stir well
  4. Add the starter and continue mixing. If its difficult to work with then you can kneed it by hand. If its to sticky, lightly dust your hands with buckwheat flour. Cover the bowl with cling film and leave it at room temperature for about an hour then pop it in the fridge for 7-8 hours.
  5. Take your dough from the fridge and form the shape you want for your bread. Place it in to a well floured bread basket. pop it back in the fridge for overnight (8 hrs)
  6. Preheat the oven to 230ºC
  7. Prepare a baking tin lined with parchment paper or well floured. Also place another empty baking tin in the oven.
  8. Transfer the sourdough bread into the baking tray and pour 1 cup of water into the empty hot tray. This steam in the oven will make your bread become with a beautiful crispy shell.
  9. Bake for 10 minutes at this temperature then Lower the temperature to 190ºC and bake for a further 30-35 minutes.
  10. Leave to cool down on a cooling rack. The bread is best enjoyed around 6 hours after baking. Enjoy
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