Recipe from: Julia M.
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Buckwheat bread without gluten and yeast of all three ingredients! The snow-white crumb, extraordinary ease of preparation and, undoubtedly, the benefits of green buckwheat … That’s the story!
A few years ago I stopped baking rye bread, once beloved in our family, in time the information about gluten fell into my hand and we reduced it to a minimum. But after a while, the household dragged on with nostalgia, setting for me, as for the hostess, an interesting task – to bake gluten-free bread that meets the usual requirements for it.
Experiments with rice, cornmeal, soda did not succeed, and I realized that I was not looking there. I began to try different liquid bases for gluten-free bread and, unexpectedly, I discovered brine in bread baking. It remains to find the perfect grain – amaranth and quinoa came under the distribution, but they did not come up either from the oven or the toothed price.
Finally, the thought led me … to buckwheat! My favorite green buckwheat, used in a variety of variations in the kitchen. Queen croup is so self-sufficient that it has no need for additional binders.
The result is a dense, moderately porous pastry with a pronounced taste of green buckwheat, which, however, to someone unfamiliar with it will seem like a mixture of white bread with a little sourness.
The “target audience” of gluten-free buckwheat bread is extensive. It will fit:
• to all who monitor their health and consciously avoid gluten-containing products;
• people suffering from celiac disease;
• to everyone who does not eat flour – because for cooking we will use soaked cereals (for comparison, it would take 2-3 times more flour);
on 2 small loaves
- 1 tbsp. cabbage pickle
- 3 tbsp. green buckwheat
- * 0.5-1 tsp. salt
* note: I use cabbage pickle, pickled, without salt – if your brine is salty, you can put 0.5 tsp salt. or not at all
Bread from green buckwheat without gluten and yeast – recipe:
- Rinse green buckwheat, pour water 1 cm above the level of cereal and leave for 2-12 hours. After the first hour, mix the cereal so that it absorbs water evenly. Throw in a colander, rinse off the secreted mucus and carefully drain the water. This moment is very important: if the moisture is excessive, the dough runs the risk of being too thin.
Soaked buckwheat, absorbed water
Those who have seen species – at least 300 tons of loaves – forms
Rising dough with characteristic bubbles
Done! Eat with benefit and pleasure!
Julia M. Recipe by
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Comments (106) to write "Buckwheat green buckwheat bread (without gluten and yeast)"
Julia, please specify the volume of the glass – 200 or 250 ml? Or is it not critical? And share your recipe for making sauerkraut without salt. I will be very grateful!
Special thanks for this recipe! I just do not use gluten-containing products.
Catherine, not critical,
Julia, thanks for the reply! And I will look forward to the recipe!
Thank you for your attention to the recipe)
Hello, Julia. I sincerely thank for the recipe! I tried to bake similar bread, but on a glass of rye sourdough and added icy flour “by eye” – she glued well and sesame acted, unfortunately there were a lot of sesame (I grind in a coffee grinder) and he bitter and then I missed buckwheat, but Proofs exhausted me and I refused to bake such bread. And your recipe is just a diamond! Thanks again!
Rye-wheat bread is good on rye sourdough, but it is this recipe that is perfect for lack of gluten and ease of preparation. Thank you very much for the kind words, health to you and lightness of being :))
Tell me, is it necessary to pickle from cabbage?
Anna, in the brine from the cabbage a lot of enzymes and natural yeast, which will “digest” buckwheat, making the future bread porous. Marinades will not go because of the vinegar. Maybe the pickle pickle will do, but the author needs to clarify this.
I did not try, because, unfortunately, I do not know. As Catherine correctly noted, vinegar pickles are unlikely to play in this recipe.
Julia, have you tried making such mini loaves in muffin molds?
I did not try (I usually leave the forms for the night and in the morning I bake), but I am sure that it will turn out and the bread will rise faster.
And what determines the time of soaking buckwheat? Why such a “run” – 2-12 hours? Does it depend on the freshness of the cereal? And do we need to germinate it before cooking?
It depends solely on how much time you have. Because the minimum is 2-4 hours. There is no need to germinate – there is no special point in this, and phytic acid after soaking is already leaving.
Julia, then it remains to make cabbage to cook bread. Green buckwheat is, but not much. Although I have one on trial and need something a little bit.
Please write when you bake) Cabbage is sour with me, by the way, for three days at 20 degrees in the room.
If you like, you can experiment with additives) Here bread with malt, coriander and Italian herbs – turned out with Borodino notes.
Handsomely! And you can also clarify with cabbage: how much can you fill the jar with water? Do you use oppression or just cover the cabbage leaves so that nothing floats? Should the lid be tight? After all, gases are formed there.
Thank! I clarify Waters so that it does not reach 10 cm, cabbage to the top. I do not use oppression, I just close the jar with a plastic lid – as a result, on the third day the cabbage is completely in brine. I close the lid, but it is not airtight – sometimes excess brine is poured out, so you can put the bowl under the jar warningly.
Julia, and if the marinade is on citric acid? Or should there be a brine from salt-free cabbage?
Salt-free – optional; I didn’t put experiments with citric acid, but take doubts … Googled about citric acid – after all, it is used as an addition, which regulates the acidity of the dough.
Galina, the thing is that in the cabbage pickle there are lactic bacteria + yeast. After all, they make bread porous. And citric acid, most likely, prevents the appearance of bacteria and fungi (they should not be in canned food, otherwise it will “explode”), so the dough may not bubble. In general, it is only necessary to try.
Thanks for the answers! Be sure to try!
Try on health! Thanks to Catherine, we have compiled an extensive collection of questions and answers :)) Still, you cannot foresee all the nuances and visions of another person when writing a recipe.
I copy here the following remark for those who are going to bake bread: it should not be very sour after baking.
Pay attention to two points: 1) brine acidity (I pour more liquid from the cabbage, which is not more than a week; if the cabbage remains in the brine, it thickens, and the cabbage itself also becomes sour); 2) wash buckwheat necessarily before you make the dough. Ideally, the bread is still sour, but closer to neutral. And the pickle is felt. So the matter is also in personal preferences – we like, for example
Julia, thank you for the addition! And you still add something to the cabbage (carrots, spices)? And in the dough itself before baking – which spices do you like best?
You are welcome! I read that the carrot is boiled longer, so it is better to eat it separately – so that the kvash is mono. And so I add nothing, already in the finished salad salt. In the dough I tried coriander and herbs.
Thank you so much! It turned out that the cabbage recipe came out before it was published as competitive. Now I went to put cabbage, but all the previous days there was not enough time.
Tell me, is it impossible to make such bread out of ordinary buckwheat?
Alena, ordinary buckwheat is already roasted. She has a different structure after soaking. Here you just need to try.
I once tried to grind such buckwheat into flour and added to the cookie. The taste was just like ordinary buckwheat porridge. She “hammered” all the other tastes that were present in baking. It was possible then with success. without bothering with cookies, fry buckwheat cutlets in the oven.
Thanks, Kate! All to the point.
Thanks for the great recipe. it seems to me that you can still try on the tea mushroom (kombuche)
Please, unsubscribe if you try!) I won’t get to this rumored mushroom.
Julia, my cabbage is already wandering (1.5 days worth). Gases come out. I want to ask – how do you determine that it is ready? I taste the usual cabbage with salt and see if it leaves the gases, then I’m not ready. And with a cabbage without salt – the same principle? Although it is not pierced, as usual.
I also taste – if it is already well sour – ready. This is usually after 3 days.
Thank! Julia, I also read on one site that it would be nice to air such cabbage in the cold so that excess fermentation gases would come out. Are you doing this?
Tell me, please, will this bread come from ready-made buckwheat flour?
Not. Firstly, because green buckwheat, especially in the soaked and ground form, tends to bind. It is also called fermented buckwheat, if you subject it to soaking. Secondly, the flour in the store is usually made from fried buckwheat, and there is zero stickiness, and if you meant green buckwheat flour, which happens in eco-shops, then I did not try, but also hardly – due to the reason in paragraph 1
I also taste – if it is already well sour – ready. This is usually after 3 days.
Julia, my cabbage is ready. I want to clarify the recipe for bread: 1. Is the temperature of the brine important when grinding buckwheat? I understand that it is better to use a slightly warm pickle than the one that stood in the fridge and cooled very much? 2. Form, if it is not silicone, you lubricate with oil? 3. When baking yeast bread, I grease the risen dough with slightly warm water and put an iron bowl of water on the bottom of the oven. So bread is obtained with a soft crust. With buckwheat bread do the same? Or is it at my discretion?
Hooray! Things are easy. 1. I take the pickle from the fridge. I think it would be appropriate to warm up. 2. I lay out baking parchment, without smearing. 3. I always get this bread with a soft crust. It is quite wet in itself, I think it’s not worth the excess water. But I’m for the experiments. Good luck! Delicious bread!
Julia, thank you for the answers! How to bake, I’ll write.
Julia, thank you for the recipes, and especially for this one! Everything worked out. Very simple, tasty, and a little surprising! Cabbage fermented according to your recipe, without salt, stood for three days, and then in the refrigerator for two days. It turned out crispy and tasty. Although there were doubts, because everywhere in the recipes without salt there are a lot of different exotic additives. The dough was raised in it, put on the “yogurt” mode for 12 hours, then immediately baked. When “kneading” added a little cornmeal, as it turned out a watery dough. I don’t know whether it had a negative impact or not, but the breads rose, maybe less porous than you. The taste was very tasty, never say that it has buckwheat or cabbage. Simply fragrant rich taste gray homemade bread. Smells a little bit of pickle, but it absolutely does not spoil it. And I found all the answers in the comments. Thanks again!
Ostaya, thank you for such a detailed review! We already got used to this miracle, but in general buckwheat is such a discovery for me! And pancakes, and lean cakes with her are beautiful, and pancakes :)) She will have two more recipes for the contest.
In my experience, even if the mass turns out to be watery, after proofing, it will still be baked well — only more porous will be.
But I have not had time to bake. The first attempt was yesterday. Soaked buckwheat, ground, mixed with pickle, sprinkled with coriander. I thought about baking today, but I looked that during the night the masses did not even rise at all. At what level was, on such and remained. In general, I kneaded a small portion – half a cup of buckwheat, and expected to bake bread with other pastries (for my men), but then the circumstances changed, and the oven did not work. I didn’t bake the oven for 50 minutes for the sake of me alone (gas leaves a lot). I will try to repeat the experience tomorrow (I’m definitely going to make pies for my husband and son), but I’ll make some corrections – I’ll add a little soda and I won’t wait 12-24 hours. Immediately put in the oven. Even if the bread is not pozhuzh, it will still be edible. )))
It is difficult to say why it has not risen at all – whether the temperature, the quality of the brine or something else; You can try to add soda in half the dough, and put half on the dough with the next batch of pies
Julia, should the dough itself taste bitter or not? My bitterness gave away. And maybe my pickle is not so “vigorous”? I tried it, it is slightly sour and with small bubbles, which slightly pinch the tongue (like light lemonade). You have a lot of bubbles in the photo in the brine (where it is added to buckwheat). I had very few bubbles. Maybe I did overdo it with the amount of water when I put cabbage. In general, it would be necessary to do everything anew. Although the cabbage and pickle itself was good enough for me.
No, the dough does not taste bitter, rather a bit sour. Perhaps, the pickle is not very strong yet, but I baked it on that too. My advice – even if it does not rise – is a stove. The bread will still not be a solid crust, despite the lack of lifting. As you can see in my photo, it rises barely noticeable, but still internal transformations take place, and the bread structure is formed there. The amount of water does not affect the bubbles, but in the photo they can be, if you just drastically water the water, even the usual one. Do not pay attention. The main indicator – you like pickle and cabbage. I think it is worth trying again to make the dough.
Thank! Already soaked buckwheat. After lunch I will bake, without waiting for proofing.
Without proof then, as you said, mix in a little bit of soda. And let everything work out!
I made breads today, so I call them because I baked them in 4 small silicone cake tins. I added some soda, but she didn’t mix well (this was evident from the characteristic brown specks). When I got them out of the oven, they were lush, but when they cooled, they settled down to their original size. I photographed them (I will take a picture tomorrow). My breadcrumbs turned out white, not brown. The crumb was not raw, but moist, comparable to mashed potatoes. The taste was only buckwheat and coriander seeds (I poured it on top), but not brine. There was no porosity at all. The crust was dry at first, but I put the loaves in the bag and there it became soft. Although I was very worried that pereshilo pastries. And even though this result turned out to be quite edible, I still think that I need to work on the pickle, once again putting the cabbage. And I also think to conduct an experiment with shop buckwheat. In my opinion, you should get similar bread, but with a slightly different taste. But the general impression is: breads may well be a substitute for traditional baking for those who are making a gradual transition to a balanced diet. Buckwheat bread is very satisfying. In the molds for cupcakes, it turns out the portion. And the last thing – such bread, though not familiar in appearance and in texture, is nevertheless worthy of attention. And it is impossible to compare it with wheat, wholegrain or other, as tea and coffee are not compared. Such loaves have their own “character”.
In general, thanks to Julia for this good recipe and for the impetus for the development of a new ingredient – green buckwheat.
Good morning! With soda, it turns out that if you mix it in thick dough. Here, probably, it was necessary to pickle … The result, of course, is unique and individual, for many months I have never been able to do this. I emphasized from your description that there was no taste of brine at all, and, I suppose, this is the root of evil. He should still stand a little, gain brine energy) Try with brown buckwheat, but, it seems to me, the absence of mucus will give its imprint on the dough. Yes, buckwheat bread is nourishing, because, in essence, it is porridge. And I recommend comparing it with other bread when it nevertheless comes close to what it should be according to the recipe) “Bezdrozhzhevoy”, “gray”, “sour white” sounded in his address – the difference of perception and what is to what got used to. But you are absolutely right about the character. Thanks for the feedback!
Yes, Julia! I agree that the matter is in brine. Today put the cabbage again. It is necessary to bring to the mind begun. And others, after reading my review, will understand that the recipe is bad. No, the recipe is worthy, just the cook did not calculate her strength.
But the photo of my semi-loaves.
Um, but it looks very much) This is a very important quality – perseverance. I took dry pastel for the first time in my life the other day and was terribly surprised when I realized that it was not enough to draw with a good master class artist – you need to fill your hand with workouts, do not despair, watch your imperfect movements, and move forward.
Julia, the bread is also normal and quite acceptable, despite the absence of bread holes. Here the crust itself played an important role, it was she who gave much to my loaves. And at the expense of tampering, it is a real truth. The main thing is to be interested in the process of self-improvement, and not so much in its result.
I tried to make bread. I will say this … It turned out. Instead of brine added cottage cheese. The dough approached slightly, and the inside was very porous ..
The result pleased. Thank you very much.
An interesting experiment! I think cottage cheese can become a lifesaver for Lacto-Vegetarians or people who do not want to bother with pickle. Thanks for the feedback!
Tell me, how much did you take cottage cheese?
Yuliya! I want to thank you for such a simple and useful recipe))) for several years I looked at the recipes of unleavened bread and it was terrible to approach. The same recipe is a godsend! Also gluten-free))) it was destiny to try it. Did everything according to the recipe. Soaked about 12 hours and a little more upset. It seemed that the dough did not fit, and when the bread was cut, there were a lot of bubbles inside. My husband and I also enjoyed the bread. Thank you for the wonderful and simple recipe.
On prosperity! I’m glad that everything turned out.
I will write for those who asked about the use of conventional buckwheat in this recipe. The day before yesterday, I conducted such an experiment. And looking ahead, I will say that the result is completely different – with ordinary buckwheat, you get a casserole. So what are the specific differences? 1. Roasted (shop) buckwheat, even in warm water, did not soak for 4 hours just as it did with green buckwheat. Groats were raw, I did not cook it at all. 2. When grinding with a blender, the smaller the “fraction” was, the drier the mass was. As a result, I added 3-4 times more brine than I would use with green buckwheat. 3. When baking (proofing did not,
In general, the “green” bread, even though I did not give them proofing, still tasted more like bread than bread and bread baking. So everyone who was interested in replacing green buckwheat in this recipe for roasted brown can safely discard this idea. Bread from such cereals does not work. Although the taste came out quite normal and edible.