Fermented Buckwheat Bread #lowgi #glutenfree A quick bread to make, you just need to be patient and wait for the fermentation. Plan ahead 2 and a half days. The fermentation will bring a certain acidity that will lower the GI. A strong buckwheat flavor, with a layer of tapenade, it was delicious.
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Fermented Buckwheat Bread with 0 Sugar and Low GI
Instructions
- 1. For one bread:
- 500g of whole buckwheat seeds (GI=40)
- 230 mL of water
- 1 level teaspoon of salt - 2. Soak the buckwheat in filtered water for 12 hours.
- 3. Drain without rinsing, then blend with 230 mL of water and the salt. Pour the mixture into a silicone mold and let it ferment for 40 hours under a cloth at room temperature. Be careful, it will increase in volume!
- 4. Bake in a preheated oven at 185°C (365°F) for about 1 hour and 30 minutes (turn the bread over after 1 hour for more even baking).
- 5. This recipe is not mine, but from a Sabine who is not on Instagram.
I just modified a few parameters. - 6. You can freeze it in slices to take out as needed.
Ingredients for servings
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500 g of buckwheat -
230 ml of water -
1 teaspoon of salt
Rates
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Nutritional information *
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Per serving% RDA
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Energy value1780 kcal89 %
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Fat17,75 g25 %
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of which saturated3,7 g19 %
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Carbohydrates323 g124 %
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of which sugar??
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Protein64,5 g129 %
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Fibers35 g?
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More data
* As an indication, before cooking, RDA of the EU.