Rise and shine and let’s get ready for breakfast! For everyone who is not allowed to eat gluten, who has decided no to eat it or just anyone who is into delicious and healthy cuisine, this gluten-free bread recipe will become the joy of your mornings! Write it down:
2 cups (350g) of buckwheat grain
1 ½ coffee spoons of salt
180 ml of water
1 ½ cups (160g) of sunflower seeds
2 spoons of dry thyme
1 spoon of olive oil
1 spoon of rice flour
1. Soak the 2 cups of buckwheat in filtered water. Let it soak for 4 hours.
2. Strain the buckwheat (but do not wash it under the tap so it can ferment easily). Put it in the glass of the blender together with the water and salt and mash it lightly.
3. Leave it in a glass or plastic bowl fermenting for 12 to 24 hours (depending on the ambient temperature it will take more or less time). You will know that it is ready when it grows about two fingers and has a mousse-texture (it will also smell like ferment and I warn you that it is not an especially nice smell).
4. Toast a cup of sunflower seeds in the pan, let them cool and crush them. Leave them.
5. When the dough has fermented, mix it with the crushed sunflower seeds and the thyme.
6. Preheat the oven to 220ºC
7. Grease a long mold of about 20 centimeters with olive oil and flour and pour the dough. Place the rest of the unroasted seeds on top, lightly press the dough and mark a line in the center with a knife or spatula.
8. Put the dough in the center of the oven and let it bake for 1 hour at about 200ºC. You will know it is done when you puncture it and the knife or toothpick comes out with no stains.
This bread does not have to be moist inside. Its texture is spongy and dense, like a German type bread. If it is wet, this will mean that there is too much water or too little baking time. If you have psyllium, you can add a spoonful: it always helps to remove moisture.