Updated: October 21st, 2021
Disclaimer: I didn’t come up with this buckwheat dough concept, but I tweaked it quite a bit. So here’s my approach with some tips on how to succeed.
Buckwheat, the pseudo-cereal, has never crossed my path until my early thirties. And even though I like their taste in cooked dishes or porridge: Ever since I’ve learned how to bake using whole buckwheat groats, they pretty much always end up in the oven instead of a pot.
This simple gluten-free dough concept acts as a base for my versions of buckwheat bread and buckwheat chocolate banana bread. You can get really creative with this. Let me know what delicious vegan creations you came up with!
What type of buckwheat to get
So far, all buckwheat groat products I bought worked. Except the one I purchased at Coop in Switzerland. I haven’t figured out why exactly. The only thing I’ve noticed is that it’s darker in colour (darker brown). The problem is that it behaves differently when soaking (soaks and expands much quicker/more) and it doesn’t hold together well when baked. So should yours really don’t hold together, try another brand. And use that failed attempt for a stir fry or be creative.
Alright. Let’s get soaking!
Buckwheat Groat Dough
500g whole buckwheat groats
2 tbsp ground flaxseed (or 2 tsp psyllium husk)
- Pour buckwheat groats and water into a bowl and let it soak overnight (or until the groats and the water are on the same level).
Hint: Soaking them overnight kickstarts the fermentation process.
- Rinse groats with a strainer (don’t wash) and pour them back into the bowl.
- Add ground flaxseed (or psyllium husk), then blend everything until you end up with a pretty smooth, wet dough (no worries if some groats are still whole).
Hint: I prefer using a hand blender, but a blender works, too.
- Let mixture rest for at least 30 to 60 minutes, so that the ground flaxseed or psyllium husk can develop their slimy binding qualities.
- That’s it, you’re ready to bake the buckwheat bread or buckwheat chocolate banana bread!