Pain au Sarrasin
Un pain dense, sans gluten, à base de graines de sarrasin crues, parfait pour les toasts, les soupes ou en croûtons. Facile à préparer, sain et idéal pour la congélation.
Equipment
- Blender
- Loaf Pan
- Oven
Ingrédients
Main Ingredients
- 500 g buckwheat groats hulled and raw (not roasted or flour)
- 200 ml cold water
- 0.25 tsp salt
- 2 tsp poppy seeds or sesame seeds optional topping
Instructions
- Rinse the buckwheat groats under cold water until clear. Soak in a bowl with cold water for 6-7 hours.
- Drain the soaked buckwheat (do not rinse). Blend with 200 ml of water and salt until smooth.
- Pour the mixture into a bowl, cover with a clean cloth, and ferment for 12 to 24 hours at room temperature, depending on the season.
- Preheat oven to 180°C. Line a loaf pan with parchment paper and pour in the fermented dough. Optionally, sprinkle seeds on top.
- Bake for 90 minutes until firm and golden. Let cool completely before slicing.
Notes
Use only raw, hulled buckwheat. Avoid flour or toasted varieties. This bread freezes well. Let cool fully before slicing to avoid stickiness.