Buckwheat bread without gluten, added yeast or lactose

Hulled buckwheat, water, a teaspoon of salt and mixed seeds make delicious bread with time to ferment. Lovely savoury or at breakfast with jam, even without intolerance. Buckwheat is commonly sold in supermarkets.

Do not expect fluffy risen bread, but it is worth it.

INGREDIENTS FOR A 30 X 12 LOAF TIN

500 g HULLED BUCKWHEAT

200 g WATER

1 TEASPOON OF SALT

MIXED SEEDS FOR TOPPING

Here is the buckwheat.

I put in a bowl and cover with cold water.

I cover and rest in a kitchen corner for 24 hours.

After 24 hours.

I drain without rinsing.

I blend with 200 g water.

I put the cream in a bowl, cover and ferment for 24 hours.

After 24 hours, it has puffed a little; I stir in a teaspoon of salt.

I pour into a lined loaf tin.

I cover with mixed seeds and bake in a conventional oven or bread mode preheated to 180°C for 1 hour.

I test with a skewer.

I cool slightly, unmould and cool on a rack.

Slice and enjoy its lovely old-fashioned flavour. I sliced half, wrapped portions and froze for later.