This is a very simple recipe for a gluten free, tasty and fluffy buckwheat bread. So simple yet surprisingly good, even tastier than most wheat breads.

Preparation

1. Soak the buckwheat grains in water overnight (8-12 hours).
2. Strain out all of the soaking water, add 300 ml of fresh water and grind it well together to reach a smooth texture.
3. Let the dough to ferment with a lid for another 12 to 24 hours, until it doubles in size and stinks.
4. Warmup an oven to 180°C (or 200°C if its a very weak oven).
5. Add 5-10 g salt and optionally also: 15 g of baking powder (could work without it), 5 g oregano, any seeds or nuts that you like and 10-20 g olive oil.
6. Mix the dough well and pour it into a loaf baking form.
7. Bake the bread for about 25 minutes at 180°C.
8. Reduce the heat to 160°C and bake it for another 25 minutes.
9. Let the bread to cool down completely before slicing it.

This bread could be kept sliced in a sealed box in the freezer for a long period. This way you can defrost yourself in the toaster a few slices of gluten free bread whenever you feel that good craving for buckwheat bread.

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