I just ordered buckwheat. I can’t wait to try the recipe. This is 😮amazing that it has the ability to do that. Thank you the Lord bless you abundantly!
9:13 The taste of the bread depends on the ambient temperature during the fermentation of the dough/batter: by 24-28 °C the micro-organisms produce more acetic acid and the bread will have a sour, vinegar-like taste. By a temperature of 28-32 °C they produce lactic acid and the bread will have a mild, yoghurt-like taste. Thank you very much for this wonderful bread recipe.
Your note start with 9:13 min or? I listened there, I did not hear her mention about Temperatuee and taste link. And I thank U for the temperature of fermenting to the taste information. Also, in her demo video, she only showed buckwheat, and later add on the pumpkin and chia seeds. I did not hear or see anything like Garlic, etc. was added. But her resulting breads have garlic, pepper, etc. It was a bit confusing and interesting, and she did not show a recipe for a complete bread, or did I miss something?
Wow! I have to say, I'm quite blown away by this :D looks so delicious, and so very simple too :)! So fun and nice that you included the variations on mix-ins and toppings too, such great ideas :) thank you so much for sharing
Thank you Deepa for this recipe. I loved the way you presented it which made me try it with 2 cups of buckwheat instead of 1 cup as I noticed 1 cup is too small for my baking pan. I soaked it for 11 hours and fremented it for 22 hours. But i noticed that it didn't rise or develop any bubbles or so. I watched your video again and I noticed that you kept it in a closed compartment to frement ..whereas mine .. well i covered the bowl with a glass cover of a pan that has a small hole on it as vapor escape.. so may be my frementation process was incomplete. Anyway the smell was as ground nuts and it was amazing. I added little pink salt to the batter before baking and fennel and black seeds to the top.. i baked it on 450 for the 1st 15 min then as the smell started to spread all over the place i was afraid it will burn so i reduced the temperature to 375 and resumed baking for total 50 min. I let it sit for about 2 hours then i started to cut it into slices.. the smell was amazing, the taste was good or very good but it was lumpy with no voids in it that we normally see in a slice of bread .. i was so disappointed and started writing to you wondering what went wrong with my batter .. i'll try to toast the slices before serving them tomorrow at breakfast..so excited to do that .. thank you for the recipe .. i will try to give it another chance once again .
Thank you for reaching out! Let’s see #1. Allow to ferment in a dark warm Place closed #2 make sure the baking tin is at least 3/4 th filled with the batter #3 do not add salt after fermenting and then stir, stirring the batter will reduce the rise #4 do not lower the temperature…. It needs to be high, if needed reduce to 425 but lower #5 make sure batter is not too thin and fine #6. Keep trying after 1-2 batches you will figure out your own recipe as it does work!#7. Reach out with questions 🥣🍞oh make sure you used raw buckwheat and use the leftover batter to make wraps!! Watch my other video 😀
I made my first loaf! I only did the one cup and maybe the 24 hours wasn’t long enough to ferment? It cook perfectly but the batter wasn’t enough to reach 3/4 way so I am thinking I needed either longer fermentation, or 2 cups soaked? I have 2 cups now fermenting and the loaf i just made may be small but my goodness it’s absolutely delicious! Thank you! So glad I found you!😇
Absolutely awesome looking bread, we can eat this bread while fasting so nice & easy option, have you tried with Amaranth (Rajgira) & jowar or bajra banana bread. 🙏💖🌹
Deepa, what an elegant and simple recipe. I love the simplicity of it. I am going to try this. Could you tell me the oven rod settings recommended for baking this bread. Should the top be covered initially? If so for how long?
Yesterday I thought, what kind of bread can I make other than rice flour, and this video just popped. I'm really gonna try it. Thank you. From Brazil ❤
I trust this recipe more than any buckwheat breads I have seen. Others are ridiculously wet and take 90 minutes to cook. Even then, they are still too wet. I am going to try doing the 24 hour ferment directly in the pan to preserve the fermentation rise. Thank you for an excellent video.
Make sure the batter is not too thin, bake until top is cracked up and tooth pick comes out clean, allow it to cool down completely once done. So far it has not failed me! Keep me posted 😀
I am getting ready to buy some buckwheat too, seeing how much more healthy and with all the ecentiel amino acids our body needs- THANKS FOR sharing your knowlege of this type of bread you help many with these vidios. AND i never would have learned this design batter with out your wonderfull vidio,
Loving the smallest but very critical tips that you have given. Lately I need to go on gluten free diet for health reasons & so I can't wait to try this delicious looking gluten free bread. Thanks so very much again for all the tips you provide.
Amazing ! Exactly what I was looking for ❤️ Do you happen to know if it’s ok to add oil to the batter before letting it sit to ferment ? And/or is it ok to add all the seeds to the batter as well before fermenting ? Wasn’t sure if adding oil would hinder the fermentation process
No oil needed for sure. I never added seeds to the batter. May be you can try and make a small batch? This is a dense bread and rise can change but sure is delicious!
Thank you for this video. I want to get some buckwheat to make this bread. I really appreciate simple and easy recipes that are gluten-free and dairy-free. 😊
I’ve finally been able to get the pasta madre done correctly. It’s rising well in the first twenty four hours. It would be good to know on which day I can start to bake bread with it. And, when do I transfer to smaller containers. Thanks once again.
Hi baked the bread today. Mine didn't rise as much as yours and when i baked it, it didn't rise much as Mixture had a lot of bubbles. I added pumpkin seeds and just ppushed them down lightly mixing batter. Batter smelt funky. So could you please help me find reasons it didn't rise. Will update when its cooled down. Bread came out nice and brown but felt dense. Let's see qhen i cut into alicea. Overall happy and thanks for sharing the wonderful recipe. ❤
Looks very easy to make so I’m considering trying this recipe out. I love fermented foods. My only question is does the baking at such a high temperature of 425 F or for that matter even baking at a slightly lower temperature, not kill the fermentation benefits? I always thought that high temperatures kill good bacteria. Could you kindly explain this please?
Hi! Thank you for reaching out. The baking or cooking will kill the probiotics however you still get the benefits of eating whole grain bread that is high in many other nutrients
Hi thank you for the very healthy and delicious recipe. Could you please tell us the size of your bread tin. Also its monsoon season now and im in Vrndavan UP and its hot and humid with rains intermittently so would it affect the batter that's being fermented. Greatly appreciate the time and endeavor to explain so thoroughly. ❤
8x4 inch pan take upto 8 cups of batter. You need a pan that can be filled upto 3/4 th. If the weather is hot and humid then fermentation will be good. As soon as you see batter is fermented and has risen you can start baking ( usually 8 -10 hrs is enough in Indian weather conditions. You can also cover it to cloth vs a plate for the air to interact with the batter.
So when I first made this is came out good. After fermenting the batter was light and airy. I recently got different buckwheat on amazon. Seems it is from Russia. And it is darker and almost looks toasted although it does now say that on the package. So when I covered With the water like you say, 12 hours later there was not a drop of water to be seen. So I added water and blended to the consistency you suggested. Then I fermented for 24 hrs. But it came out almost like oatmeal consistency. It absorbed more water and was not It light and airy. It was denser and heavy. I am trying to make anyway. But the only thing I can think of, is that they are roasted groats.
It seems like you got the roasted oats ( color of raw is usually tan/ greenish) Raw buckwheat starts fermenting within an hour. You can use roasted In salads or pilafs or in granola.
@@NutritionistDeepa I knew what you meant. I am so bummed. I have another 5 bags as it came as a bundle on Amazon and can be returned. LOL it did not say roasted. Oh well I can try other ways like you said. Wonder if I can make into buckwheat flour?
I just found your recipe which I have been wanting to bake by using buckwheat . Tnx for sharing . I’ll definitely bake it tomorrow. Tnx again Deepa. Which part of the world you’re Deepa.I’m from Canada. Take care. I’m a health nut and I’m going to check all your other recipes. I subscribe for you. 🙏💕🇨🇦
Thank you for the recipe! I am making it now! I have a question regarding the soak water. I have been discarding legume soaking water. Are grains different, that I should be keeping grain soaking water? I soak all my grains such as brown rice, barley, wheat berries etc. So far, I've been discarding the water after soaking and use fresh water to cook. Looking forward to your advice. Thank you in advance.
For this bread, you need very little water. Just enough to cover, either you can use it in grinding or use it later during cooking of oatmeal. I use water used for soaking as it contains some nutrients
I baked it in a 6x 10 1/2 metal pan. It did not rise that much. Can I use an 8 1/2 x 4 1/2 glass pan? I used 2 cups of buckwheat and covered it with a quarter inch of water.
Metal pan is best. Make more batter. Even though it may not have risen, if you bake it and slice it and toast it it be a flavorful toast. It is supposed to be a dense loaf.
Buckwheat yields the best results as it is light and ferments well without the alcohol after taste. I have tried it with only buckwheat and some millet😀
I enjoyed your video very much but you didn't give quanitues of buckwheat and water to use. Can you please tell me what is the ratio of buckwheat to water. Thank you very much. It's my first ti.e watching your video.
I tried it, it is really amazing in texture... but the taste is like rotten.... would it work if i let it rest less than 24 hours after blending the buckwheat?
Deepa, today I tried this recipe, but it didn’t turned out well, I followed all your steps, mine got fermented well in 8 hours but I waited for 24 hours as per your instructions when I poured the batter in bread tin it has water at the bottom but I mixed it and baked it, it didn’t rise , it turned out gummy, can you please tell me where I went wrong (do I need to wait for more than 8 hours if it batter gets fermented in 6-7 hours) I want to try it again but don’t want to waste
The fact it had water means you may have used excess water while grinding. Make sure batter is thick. Once it is fermented, you do not need to wait. Pour without stirring as stirring will remove all the fermentation and air. Make sure the oven temperature is correct. The soaking can be for 12-24 hrs depending on the weather. Try a small batch again. Do not throw away the “ experiment” you can toast it and still eat it!!
I think I may have over fermented as it rose alot at the top but was watery at the bottom and very smelly . It's very crunchy on the outside which I like but it tastes very fermented and a little smelly still...Is that how it should be ?
Dough may be bit watery, so reduce the water when grinding. Ferment for 12 hrs. You may have fermented little longer… keep experimenting and soon you will have a perfect loaf! Great question 😋
Thank you for your reply. I have a clear understanding about the fact that the bread needs to be cooled once the baking has finished. My question really concerns where the bread is when cooling: "in" or "out" of the pan. Please forgive me if I wasn't clear with my question. ❤
Don't have buckwheat but have buckwheat flour. Please advise if I can make a batter with flour and water left to ferment overnight. Also what proportions. Thanks
@NutritionistDeepa thanks Derpa. Would you have a recipe for roti using buckwheat flour. For health reasons I've been advised not to have and wheat or grain flours . Thanks
Hello Ma'am, I have two questions if I may ask? In the video, it looks like there is considerably more than one cup of groats in the bowl. Is that amount correct? Also, when soaking, if the bowl is first filled to 1/4 inch above the groats, wouldn't they absorb a lot of that water so that 12 hours later, some of the groats would be well above the water?
You can start with 1 cup of raw groats. Wash and add water so you have 1/4 in on the top. In few hours, check and add extra if all water is absorbed but not more than 1/4 th inch. Hope this helps
It depends on the oven but in the toaster oven it seems fine, you can always lower it if you feel it is browning too fast. Heat is required for the right rise!
I just ordered buckwheat. I can’t wait to try the recipe. This is 😮amazing that it has the ability to do that. Thank you the Lord bless you abundantly!
Hope you like it!
This bread is really easy to make and the taste is wonderful! Now my favorite way to prepare buckwheat bread. Thank you!
Glad you like it!
So buckwheat pancakes sound great too!.thank you so much!
9:13 The taste of the bread depends on the ambient temperature during the fermentation of the dough/batter: by 24-28 °C the micro-organisms produce more acetic acid and the bread will have a sour, vinegar-like taste. By a temperature of 28-32 °C they produce lactic acid and the bread will have a mild, yoghurt-like taste. Thank you very much for this wonderful bread recipe.
True. One time it fermented too
Much and I couldn’t handle the smell and taste.
Your note start with 9:13 min or? I listened there, I did not hear her mention about Temperatuee and taste link. And I thank U for the temperature of fermenting to the taste information. Also, in her demo video, she only showed buckwheat, and later add on the pumpkin and chia seeds. I did not hear or see anything like Garlic, etc. was added. But her resulting breads have garlic, pepper, etc. It was a bit confusing and interesting, and she did not show a recipe for a complete bread, or did I miss something?
I think this will become my favourite bread of all time! ThankYou /\
Wow! I have to say, I'm quite blown away by this :D looks so delicious, and so very simple too :)! So fun and nice that you included the variations on mix-ins and toppings too, such great ideas :) thank you so much for sharing
Simplicity with a touch of variety is key. I'm glad you found this helpful
Beautifully explained. So systematic and perfect
Glad it was helpful!
I saw you on Chef AJ's show and you had mentioned this bread. I just made a loaf and it tastes AMAZING! Thank you for sharing!❤
So glad!
Thank you Deepa for this recipe. I loved the way you presented it which made me try it with 2 cups of buckwheat instead of 1 cup as I noticed 1 cup is too small for my baking pan. I soaked it for 11 hours and fremented it for 22 hours. But i noticed that it didn't rise or develop any bubbles or so. I watched your video again and I noticed that you kept it in a closed compartment to frement ..whereas mine .. well i covered the bowl with a glass cover of a pan that has a small hole on it as vapor escape.. so may be my frementation process was incomplete. Anyway the smell was as ground nuts and it was amazing. I added little pink salt to the batter before baking and fennel and black seeds to the top.. i baked it on 450 for the 1st 15 min then as the smell started to spread all over the place i was afraid it will burn so i reduced the temperature to 375 and resumed baking for total 50 min. I let it sit for about 2 hours then i started to cut it into slices.. the smell was amazing, the taste was good or very good but it was lumpy with no voids in it that we normally see in a slice of bread .. i was so disappointed and started writing to you wondering what went wrong with my batter .. i'll try to toast the slices before serving them tomorrow at breakfast..so excited to do that .. thank you for the recipe .. i will try to give it another chance once again .
Thank you for reaching out! Let’s see #1. Allow to ferment in a dark warm
Place closed #2 make sure the baking tin is at least 3/4 th filled with the batter #3 do not add salt after fermenting and then stir, stirring the batter will reduce the rise #4 do not lower the temperature…. It needs to be high, if needed reduce to 425 but lower #5 make sure batter is not too thin and fine #6. Keep trying after 1-2 batches you will figure out your own recipe as it does work!#7. Reach out with questions 🥣🍞oh make sure you used raw buckwheat and use the leftover batter to make wraps!! Watch my other video 😀
I'm glad you mentioned the pungent smell from the batter. I thought it had gone sour.
I cooked any way, and it was very nice
I made my first loaf! I only did the one cup and maybe the 24 hours wasn’t long enough to ferment? It cook perfectly but the batter wasn’t enough to reach 3/4 way so I am thinking I needed either longer fermentation, or 2 cups soaked? I have 2 cups now fermenting and the loaf i just made may be small but my goodness it’s absolutely delicious! Thank you! So glad I found you!😇
You need more batter to get the volume 😀
Absolutely awesome looking bread, we can eat this bread while fasting so nice & easy option, have you tried with Amaranth (Rajgira) & jowar or bajra banana bread. 🙏💖🌹
Deepa, what an elegant and simple recipe. I love the simplicity of it. I am going to try this. Could you tell me the oven rod settings recommended for baking this bread. Should the top be covered initially? If so for how long?
It depends on the type of oven you have…..
Yesterday I thought, what kind of bread can I make other than rice flour, and this video just popped. I'm really gonna try it. Thank you. From Brazil ❤
did you try? please share some feedback, tips and tricks if you have encountered any?
@@observer698 not yet. I'll leave my feedback here as soon as I make it.
It’s easy and simple…. make sure the batter is not too thin as mention the video!
Just what I was looking for, thank-you! Liked and subscribed.
Thank you🙏
I trust this recipe more than any buckwheat breads I have seen. Others are ridiculously wet and take 90 minutes to cook. Even then, they are still too wet.
I am going to try doing the 24 hour ferment directly in the pan to preserve the fermentation rise.
Thank you for an excellent video.
Make sure the batter is not too thin, bake until top is cracked up and tooth pick comes out clean, allow it to cool down completely once done. So far it has not failed me! Keep me posted 😀
I am baking now and need at least 90min so far and sticks to the parchment as well. Does it matter the type of buckwheat used?
Buckwheat is raw
Once done remove the parchment paper ….. hope it worked.
I checked some of your recipes. You’re awesome Deepa. Take care 💕
Thanks Deepa. For another amazing recipe. 🍞
🙏🏽❤️
very yummy thank you!
Amazing! And soi simple. Thank you for sharing.
Enjoy!
Very good ! Thanks !
Thank you too!
Thank you for sharing
Thanks for watching!
I am getting ready to buy some buckwheat too, seeing how much more healthy and with all the ecentiel amino acids our body needs- THANKS FOR sharing your knowlege of this type of bread you help many with these vidios. AND i never would have learned this design batter with out your wonderfull vidio,
Just tried this recipe. Awesome 👌 Thank you for sharing
Thank you. Will def. try this recipe.
Hope you enjoy
Loving the smallest but very critical tips that you have given. Lately I need to go on gluten free diet for health reasons & so I can't wait to try this delicious looking gluten free bread. Thanks so very much again for all the tips you provide.
Thank you for your kind words! I'm glad you found the gluten-free bread tips helpful
Thank you
Amazing ! Exactly what I was looking for ❤️
Do you happen to know if it’s ok to add oil
to the batter before letting it sit to ferment ?
And/or is it ok to add all the seeds to the batter as well before fermenting ?
Wasn’t sure if adding oil would hinder the fermentation process
No oil needed for sure.
I never added seeds to the batter.
May be you can try and make a small batch?
This is a dense bread and rise can change but sure is delicious!
Superb video. So informative, so helpful and so appreciated. Thank you. 🩷
So glad!
Thank you so much!! Your instructions are great and encouraging which I appreciate.
Glad it was helpful!
Thank you for this video. I want to get some buckwheat to make this bread. I really appreciate simple and easy recipes that are gluten-free and dairy-free. 😊
This is a zero error recipe to make 🥖 bread
I’ve finally been able to get the pasta madre done correctly. It’s rising well in the first twenty four hours. It would be good to know on which day I can start to bake bread with it. And, when do I transfer to smaller containers. Thanks once again.
Great to hear!
Hi baked the bread today. Mine didn't rise as much as yours and when i baked it, it didn't rise much as Mixture had a lot of bubbles. I added pumpkin seeds and just ppushed them down lightly mixing batter. Batter smelt funky. So could you please help me find reasons it didn't rise. Will update when its cooled down. Bread came out nice and brown but felt dense. Let's see qhen i cut into alicea. Overall happy and thanks for sharing the wonderful recipe. ❤
It’s a dense bread
Once you toast it it gets lighter and tastier
Also do not stir the batter at all.
Love your recipes but would be good write the recipes in descriptions.
Regards from Australia 🍀🍀
Good idea! I make recipes on the go, but will work on writing it down😀
Looks very easy to make so I’m considering trying this recipe out. I love fermented foods. My only question is does the baking at such a high temperature of 425 F or for that matter even baking at a slightly lower temperature, not kill the fermentation benefits? I always thought that high temperatures kill good bacteria. Could you kindly explain this please?
Hi! Thank you for reaching out. The baking or cooking will kill the probiotics however you still get the benefits of eating whole grain bread that is high in many other nutrients
@@NutritionistDeepa Thank you! 🙏🏼
Tqvm for your sharing 🙏💖💖💖
You are so welcome
Hi thank you for the very healthy and delicious recipe. Could you please tell us the size of your bread tin. Also its monsoon season now and im in Vrndavan UP and its hot and humid with rains intermittently so would it affect the batter that's being fermented. Greatly appreciate the time and endeavor to explain so thoroughly. ❤
8x4 inch pan take upto 8 cups of batter.
You need a pan that can be filled upto 3/4 th.
If the weather is hot and humid then fermentation will be good. As soon as you see batter is fermented and has risen you can start baking ( usually 8 -10 hrs is enough in Indian weather conditions.
You can also cover it to cloth vs a plate for the air to interact with the batter.
@@NutritionistDeepa Hi thank you for the prompt reply. Greatly appreciate it. Will definitely try the recipe and will keep you updated. 🙏🙏😍
@@NutritionistDeepa Hi thank you for your prompt reply. Much love and appreciation 🙏❤❤
So when I first made this is came out good. After fermenting the batter was light and airy. I recently got different buckwheat on amazon. Seems it is from Russia. And it is darker and almost looks toasted although it does now say that on the package. So when I covered
With the water like you say, 12 hours later there was not a drop of water to be seen. So I added water and blended to the consistency you suggested. Then I fermented for 24 hrs. But it came out almost like oatmeal consistency. It absorbed more water and was not It light and airy. It was denser and heavy. I am trying to make anyway. But the only thing I can think of, is that they are roasted groats.
It seems like you got the roasted oats ( color of raw is usually tan/ greenish)
Raw buckwheat starts fermenting within an hour.
You can use roasted In salads or pilafs or in granola.
I meant roasted buckwheat 😀
@@NutritionistDeepa I knew what you meant. I am so bummed. I have another 5 bags as it came as a bundle on Amazon and can be returned. LOL it did not say roasted. Oh well I can try other ways like you said. Wonder if I can make into buckwheat flour?
@@NutritionistDeepa and thanks for response. ❤️
I just found your recipe which I have been wanting to bake by using buckwheat . Tnx for sharing . I’ll definitely bake it tomorrow. Tnx again Deepa. Which part of the world you’re Deepa.I’m from Canada. Take care. I’m a health nut and I’m going to check all your other recipes. I subscribe for you. 🙏💕🇨🇦
🙏🏽❤
Thank you for the recipe! I am making it now! I have a question regarding the soak water. I have been discarding legume soaking water. Are grains different, that I should be keeping grain soaking water? I soak all my grains such as brown rice, barley, wheat berries etc. So far, I've been discarding the water after soaking and use fresh water to cook. Looking forward to your advice. Thank you in advance.
For this bread, you need very little water. Just enough to cover, either you can use it in grinding or use it later during cooking of oatmeal.
I use water used for soaking as it contains some nutrients
Thank you so much for taking the time to reply to me! I'll be trying out your other recipes.@@NutritionistDeepa
I baked it in a 6x 10 1/2 metal pan. It did not rise that much. Can I use an 8 1/2 x 4 1/2 glass pan?
I used 2 cups of buckwheat and covered it with a quarter inch of water.
Metal pan is best. Make more batter. Even though it may not have risen, if you bake it and slice it and toast it it be a flavorful toast. It is supposed to be a dense loaf.
I ❤ this bread! Thank you for sharing Deepa. Do you know if this can be done with Kamut or Farro in the place of Buckwheat? TIA
Buckwheat yields the best results as it is light and ferments well without the alcohol after taste. I have tried it with only buckwheat and some millet😀
There were lumps in my 24 hrs bater … I didn’t mix it again to avoid deflating the rise… let’s see how it turns out.
Let me know where I went wrong?
Make sure you stir the batter well in the beginning. Note that this bread can be dense. Once you Toast the slice it becomes lighter
I enjoyed your video very much but you didn't give quanitues of buckwheat and water to use. Can you please tell me what is the ratio of buckwheat to water. Thank you very much. It's my first ti.e watching your video.
There is no ratio as based on the quality and humidity water amount changes, as mentioned just add enough water to soak buckwheat.
Oh, I ordered the flour so I need the raw seeds looks like can I do anything with the flower organic buckwheat flour?
You can make buck wheat wraps!
Watch my recipe for it
I tried it, it is really amazing in texture... but the taste is like rotten.... would it work if i let it rest less than 24 hours after blending the buckwheat?
Yes, you can
As long as it ferments it will work
If i use buckwheat flour shall i still use 1 cup and just cover slightly?
Hi! Buckwheat flour may not work, I recommend using raw buckwheat
Deepa, today I tried this recipe, but it didn’t turned out well, I followed all your steps, mine got fermented well in 8 hours but I waited for 24 hours as per your instructions when I poured the batter in bread tin it has water at the bottom but I mixed it and baked it, it didn’t rise , it turned out gummy, can you please tell me where I went wrong (do I need to wait for more than 8 hours if it batter gets fermented in 6-7 hours) I want to try it again but don’t want to waste
The fact it had water means you may have used excess water while grinding. Make sure batter is thick. Once it is fermented, you do not need to wait. Pour without stirring as stirring will remove all the fermentation and air.
Make sure the oven temperature is correct.
The soaking can be for 12-24 hrs depending on the weather.
Try a small batch again. Do not throw away the “ experiment” you can toast it and still eat it!!
If the batter is fermenting and doubles in volume in less than 24hrs, is it ok to bake?
🙌🏾 yes
I think I may have over fermented as it rose alot at the top but was watery at the bottom and very smelly . It's very crunchy on the outside which I like but it tastes very fermented and a little smelly still...Is that how it should be ?
Dough may be bit watery, so reduce the water when grinding.
Ferment for 12 hrs.
You may have fermented little longer… keep experimenting and soon you will have a perfect loaf!
Great question 😋
have you tried doing the final 24 hour fermentation directly in the bread tin in order to not disturb the batter? Any difference? thank you
Yes, I have, sometimes it overflows if I fill in more! I do like to stir it once though to ensure even texture!
I say experiment with it 😊
12 hrs soak 24 hrs ferment covered securely 450 Degrees preheat 45-55min
Make sure to do the coarse grind and not too thin😀
Can we add Jowar flour to buckwheat and what proportion of each
This bread can be best made with raw buckwheat only
Thank you Deepa
Do we cool the bread in or out of the pan?
Remove it as soon it is done and cool it on a rack outside
Thank you for your reply. I have a clear understanding about the fact that the bread needs to be cooled once the baking has finished.
My question really concerns where the bread is when cooling: "in" or "out" of the pan.
Please forgive me if I wasn't clear with my question. ❤
The dough seems great, lots of air bubbles in it. But when I bake it, it doesn't come up. It becomes to solid. What's going wrong? 😮
Check the temperature…make sure the batter is not thin
Also do not stir the batter before pouring into the pan
faut il jeter l 'eau de trempage svp? merci
You can use it in oatmeal next day!
Don't have buckwheat but have buckwheat flour. Please advise if I can make a batter with flour and water left to ferment overnight. Also what proportions. Thanks
I would recommend buckwheat wraps using flour vs bread
@NutritionistDeepa thanks Derpa. Would you have a recipe for roti using buckwheat flour. For health reasons I've been advised not to have and wheat or grain flours . Thanks
Hello Deepaji can, we eat Buckwheat in upvas
Yes
No salt?
You can add it but not needed
Hello Ma'am, I have two questions if I may ask? In the video, it looks like there is considerably more than one cup of groats in the bowl. Is that amount correct? Also, when soaking, if the bowl is first filled to 1/4 inch above the groats, wouldn't they absorb a lot of that water so that 12 hours later, some of the groats would be well above the water?
You can start with 1 cup of raw groats. Wash and add water so you have 1/4 in on the top. In few hours, check and add extra if all water is absorbed but not more than 1/4 th inch.
Hope this helps
Great, thanks !
Est-ce que vous le rincer avant de le mixer ?
No I do not 😀
The heat seems to be too high for 45mins? Do we cover the top during baking? if anyone else tried this bread please share your feedback
It depends on the oven but in the toaster oven it seems fine, you can always lower it if you feel it is browning too fast. Heat is required for the right rise!
When did you put in the add ons? After fermentation or before after blending the buckwheat?
After fermenting just before adding it to the mould
Can you make the bread if you already have buckwheat flour?
For this bread whole buckwheat is recommended
What are the pan sizes?
You made 4 loaves with 8 oz buckwheat?
Small loaf pans were used. 8oz makes at least 2 small loaf pans
Does it need to be green buckwheat?
Raw buckwheat
Are u using hulled or unhulled buckwheat,?
hulled, raw
Can buckwheat flour be used
Flour does not ferment well so use whole buckwheat
Can I do this with already ground pure buckwheat?
I would recommend making wraps vs bread with the flour
I ordered buckwheat it is dark brown is this good r not
Make sure it is raw, dark brown is ok
Can I use buckwheat flour?
No you can not, use buckwheat Not kasha!
@NutritionistDeepa sorry, do you mean, I cannot use buckwheat flour?
You can not use buckwheat flour😀
Does anyone know the carb amount per serve ?
15-20 per medium slice
Mine didn't grow at all , I only did one cup, fermentation seemed fine....
Make sure to use raw buckwheat not kasha
Make sure to use raw buckwheat and oven temperature has to be 400 degrees or so
Use right baking pan!
What size is the loaf pan?
It depends on how much batter you have. It needs to fill the pan at least 3/4 th
My batter didn’t rise at all. Is it because I used roasted buckwheat?
Yes
It should be raw buckwheat
@@NutritionistDeepa thank you. I will try raw buckwheat.
Just buy buckwheat flour
It may not ferment as well
It’s not going to kill you? Did I hear that right?