Step 1

Rinse the hulled buckwheat kernels under cold water until the water runs clear. This ensures that any dust or impurities are removed.

Step 2

Transfer the rinsed buckwheat to a large bowl. Cover the kernels with cold water, ensuring they are fully submerged. Cover the bowl with a clean cloth and let it sit 6 to 7 hours.

Step 3

Once soaked, drain (do not rinse) and transfer to a blender with 0.9 cups (200 ml) water and salt. Blend, starting at low speed and slowly increasing, until you get a very smooth texture without any pieces left.

Step 4

Pour the blended buckwheat mixture back into the bowl. Cover it again and let it sit at room temperature for 12 to 24 hours (please see notes to determine how long you should leave it to ferment).

Step 5

When you're ready to bake, preheat your oven to 350 °F. While the oven is heating, prepare a loaf pan by lining it with baking paper.

Step 6

Pour the fermented buckwheat dough into the prepared loaf pan. If you'd like, sprinkle the top with 2 tsp of poppy and sesame seeds.

Step 7

Bake the bread in the preheated oven for 90 minutes. The bread should be golden brown and firm to the touch.

Step 8

Allow the bread to cool down before slicing. This makes it easier to cut and improves the texture. Now, enjoy your homemade, healthy buckwheat bread!