Easy SOURDOUGH BREAD (without a starter) | 2 Ingredients, No Knead
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- Опубліковано 9 чер 2021
- PRINT THE BREAD RECIPE: nutritionrefined.com/buckwhea...
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This buckwheat quinoa bread has a slightly tangy flavor and a hearty texture with a firm crust and a moist, soft interior. It’s essentially a sourdough bread without a sourdough starter.
Making traditional sourdough bread isn’t hard, but the process requires a little bit of planning and practice. It usually takes 5-7 days to develop a healthy starter and then a few hours to make sourdough bread because it takes a while to capture enough wild yeast to leaven an entire loaf of bread.
The exceptions are pseudo-grains buckwheat and teff, which naturally contain wild yeast strains. This buckwheat quinoa bread, for instance, requires only a few hours to ferment and rise. The leavening relies purely on the initial burst of microbial activity. The wild yeast is not yet well-established at that point, but there is enough of it for the bread to rise and expand. This is quite different from a true sourdough bread, which relies on mature, strong wild yeast.
Which one is better? It’s simply a matter of preference.
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Taste test’s done. It was amazing. My husband really loves it.
Note: I put the bread in the dish it was baked in because I made another mistake. I didn’t put the parchment paper because we avoid non renewable goods and since it has silicone, avoid it. But in this case I think it’s necessary. Unless, as I can see in the video, you have a seasoned iron dish.
Back to tasting, right out of the fridge it was a bit too tangy. After much effort to get it out of the dish, I sliced it and put it in the toaster.
We love it especially with vegan butter or hummus!
I’ll be making it for the rest of my life 😁
Note2: I’ll be writing about it on the blog tonight or tomorrow 😉
some what in a day recipes, vlogs or more please
I know, I know, So many people have been asking for it. It is coming! ;)
Reviewing this recipe one more time. Miss you Petra. Hope you and your family are well.
Thank you Ingrid! We are all well :)
Very nice bread consistency
This is a really yummy bread. Even my husband liked it. It did not raise like I would have liked, so it was denser than expected but still really good. It took way longer to do than what is explained in the video. Sprouting took over a day and I left the batter to ferment for 24 hours, as it was not adding 1/3 the volume but it was still light and bubbly. My food processor could not make the quinoa into flour, but it worked great on the buckwheat. I'd totally make this again, thanks for the recipe!
I’m reposting my comment due to some edits (couldn’t edit the ordinal post) to make more sense:
Taste test’s done. It was amazing. My husband really loves it.
Note: I put the bread in the dish it was baked in in fridge because of another mistake I made. I didn’t line it with parchment paper. We avoid disposable goods made from non renewable materials and since it has silicone, we try to avoid it. But in this case I think it’s necessary. Unless, as see in the video, you have a seasoned cast iron dish, I suppose.
Back to the tasting, right out of the fridge it was a bit too tangy. After much effort to get it out of the dish, I sliced it and put it in the toaster and it was super delicious.
We especially loved it with vegan butter or hummus!
I’ll be making it for the rest of my life 😁
Note2: I’ll be writing about it on the blog tonight or tomorrow 😉
Petra, no matter what you cook, I'm inspired! Who would have thought about fermented buckwheat (sourdough buckwheat) bread! Your channel is fantastic and I find inspiration with every recipe! Thank you for sharing and I will be buying that cookbook!
Aw, thank you so much, Anthonia! You are so kind!❤️
Proportions, please. Tried eyeballing it. Didn't work. Salt, when blending.
Shoot, I miss Tanner!
Oh and you too Petra! I love these taste tests!
Thank you Tunisia! So happy you like the videos :)
@@nutritionrefinedasmr7025 welcome back Petra!
What a brilliant idea 👏👏👏
thank you for making and explaining it so simple
Adding buckwheat to the grocery list. Can't wait to try this.
Hope you enjoy the recipe, Meredith!❤️
The production quality of these vlogs is simply amazing. I learn a lot and the videos are relaxing. Thank you!
Yeah! The taste test is back! 😋The recipe looks great, I will be trying it. Thank you. ❤️
Thank you Ella!❤️
The recipe looks great. I will be trying it. Thank you
This is a dream come true to me. Huge thanks!
So glad you like the recipe :)
What a great idea !👍
Thank you Eva!❤️
What a peaceful video! I almost fell asleep lol. I'll be trying this for sure.
Love it Petra! Thank you, i will try it...
Thank you!❤️
Proportions would help. Also, salt should go in when blending. Did you notice it didn't stir well after fermentation. Also, it cut her stirring just blended product afterwards. LOL. Just made my first batch. Did no have raw buckwheat. Quinoa didn't sprout with ~7 hr soak, but that's not long enough. Decided to blend and start fermentation. Bake tomorrow. Results coming. I see potential here. 😊
You are genious!
Thank you for sharing the recipe 😋😋😋😋😋
You are very welcome :)
Fabulous recipe, brava!
Thank you Liza!
MY suggestion- to speed video through the blending. And stirring I was almost falling asleep. Also get bigger bowl
My two fave seeds made into sprouted awesomeness ‼️😎 can’t wait to make this one TOO
Enjoy the recipe!❤️
Thanks for the taste test guys! I want to try this one
Thank you Heather! Hope you enjoy the bread :)
Amazing. I have both ingredients so I might try my hand at it. Thanks for the recipe!
Thank you, Nadia! ❤️
Thank you! 🥰🙏🏼
Hi Petra! I know this is old but glad you keep ALL of your recipe videos up on your web and UA-cam. I've searched for simple breads to do like this "Sourdough recipe" (and I love sourdough) and on such a strict vegan protocol just starting to eat whole foods 'cooked'. So, I can't wait to try this!!! Thanks again, Lin
Thank you for the feedback, Lin! I am glad the recipes (and videos) have been helpful. It means so much.
Great video! I need to try this bread. It's so simple. I just need to get the buckwheat. I like the idea of sprouting so I'm definitely looking forward to this one. Fermentation is always good for gut health so I'm so glad this recipe has that in it as well. An all around healthy vegan bread! Thanks for sharing!
Thank you! I love sprouting - I typically have multiple jars and bowls going on the kitchen counter :)
Love the Tanner taste test! I’ve missed seeing you two together at the end! Thank you so much for bringing it back. Where do you get your buckwheat grouts from? I can only find buckwheat flour.
Thank you Kate!❤️ I live in Canada (BC) and buckwheat is not hard to find here at all. Honestly, I can get it in almost any large grocery store and in pretty much all health food stores. You can always purchase buckwheat groats online (Amazon carries them, for instance).
@@nutritionrefinedasmr7025 hi can we sub with pot barley, it's very affordable and also highly nutritous
This looks really good, and buckwheat is my all time favorite product!
Thank you very much. Definitely on my list "to make".
Yay! So happy to hear that! Hope you enjoy the recipe :)
@@nutritionrefinedasmr7025 Yes, we did enjoy this bread! It came out very delicious, thanks again! 😋🍞
Interesting recipe 🤔 When you do it, it looks easy. I don't think I'll get the same beautiful results. Thank you for the recipe 🥰
Aw, thank you Jo! I am sure your bread will be just as beautiful :)
Very interesting, thanks. Wondering what is the difference between this bread and one with the starter. Since I’m trying to introduce more fermented foods in my diet for good bacteria in my gut which one it would be better ?
Woow i need to try this one definitely. I am from Slovakia (next to the Czech) we have the same bread and i miss the taste (i am not living ther anymore) soo i hope your recepie gonna bring me a joy
That's awesome! I really hope you like the recipe, Janka :)
Thank you 👍👍👍😅❤️
Thank you so much for watching!
Petra - thank you once again for your great UA-cam channel, blog and book 💚 I have one question about this recipe - wanted to do the sprouting as shown, however, for the fermentation wanted to add normal yeast (since I have tried “wild fermentation” once and it didn’t work out at all. So - do you think it will be OK using the granulated yeast instead? Looking forward to hearing from you. Thank you once again 💚
2022 just found your video-a Winner!- just what I am looking for !
🙏🏻🙂
Hi has anyone tried this with different grains like sorgham or barley please?
Thank you.🙂👍
Thank you so much for watching :)
@@nutritionrefinedasmr7025 NP.🙂🍞
I am experimenting the same process with sprouted green moong lentil and quinoa. Excited to see how does it turn out 😊
I would love to hear how it turned out ;)
Hi pls do let us know I wonder if it would work with pot barley
I don't mind the taste of quinoa or buckwheat either, plus something about if the food is good for me/fruits or vegetables...I love it automatically, just my 2 cents tho lol.
This is so similar to Idli, you can add 2% salt for fermentation to the batter to promote lactic acid bacteria
Visual inspection: perfect and beautiful!
Taste test: tomorrow cuz we just had dinner and cannot eat another morsel LOL
Yay! That is so awesome! If you get a chance to leave a comment on my blog (after you taste it), that would be great!
@@nutritionrefinedasmr7025 Oh never been to the blog. I sure will. We do intermittent fasting so when most people are having lunch, we’re having breakfast. I’ll describe the whole process on the blog.
This looks delicious. Have you tried any lupin flour for bread recipe? Loving the fact that the taste test is back! Xxx
Thank you Jay! :) I just bought lupin flour last week and haven't had a chance to bake with it yet. So, no, I haven't.
@@nutritionrefinedasmr7025 i tried your flax seed bread recipe but, switched some up with lupin flour. Actually not bad and quite tasty. Very heavy and very much like soda bread. However, i am sure you will do a better job than myself and hopefully you will come up with an amazing recipe xxx
Thank you Petra I love what I made from your channel and so does everybody else
Can’t wait to try out this bread!
Petra, thanks for the recipe! I wanted to ask, if the room temperature is less than 80 degrees, will fermentation happen? or will it just take longer to ferment?
Why didn't you add the salt to the blender with the spouts?
That way you don't have to gently stir it into the risen batter and still be deflating the lightness and volume.
That amount of salt won't slow the fermentation. It might even improve it.
Hi Petra, great to see a sourdough bread made from both quinoa and buckwheat groats. How long will this last and what’s the best way to store it? Thanks
You can find all the instructions on my blog, in the recipes box: "Wrap the bread in a large tea towel (so it can breath) and store it in a cool place for up to 3 days. For longer term storage, slice the bread first and then transfer individual slices into an airtight bag, one on top of the other, in an alternating 90-degree pattern. Freeze for up to 3 months."
The best gluten-free bread! 💐 😍 There is no link to your book((
Oh, thank you!! It is fixed now :)
I was looking for a bread like this! It looks so delicious🌼
*If you can show us a sourdough starter recipe in the future🙏🏻
Yes! a sourdough starter is definitely one of the next videos :)
@@nutritionrefinedasmr7025 Do you have the dosages in grams? It would be easier for me cause I use scale. Also what dimensions has the loaf pan? Thanks again🙏🏻
@@sarlisofi So sorry for the late reply. If you ever have a question about a recipe, the best way to reach me is to leave a comment on my blog. I try to respond to all comments within 24 hours there. You can find the metric measurements on my blog. When you scroll down to the recipe box, you will see a green text (under the list of ingredients) that says imperial - metric. Simply click on metric and the measurements will automatically convert. I am using 8 x 4 loaf pan.
When is it better to add spices ( ground coriander seeds, e.g.)?
Before of after fermentation, together wth salt? Thank you! 😍
You guessed it - after fermentation, together with the salt.
Is it possible to add the salt during the time when you put the sprouted quinoa and buckwheat into the blender rather than adding it to the dough as you have shown? Also I have bread loaf pans that are stoneware, will it be necessary to still use parchment paper? Do you just line the bottom of your loaf pan with the parchment paper or can you cover the entire pan with parchment, if using it?
Miluju pohanku, ale pečivo z ní většinou ne. Musím to zkusit 🤩🤩🤩
Tak dej vedet, jak to dopadlo, jestli to vyzkousis :)
have you added seeds to the batter before cooking...pepitas,sunflower etc..nuts?
For those who followed the recipe, how does it taste??
Genius can't wait to try this I love Buckwheat but prefer the roasted version (Polish) I wonder if that would work instead of the raw version?
Thank you! Unfortunately, toasted buckwheat groats (kasha) have been heated and will not sprout. I highly recommend using raw buckwheat groats for this recipe.
@@nutritionrefinedasmr7025 Noted thank you very much
amazing healthy fermented ... wow .. Vy ste z Čiech ?
Jojo, z Brna :)
Looks fantastic! I’m plant based and working toward gluten free and less processed foods. Store bought gf bread has been less than satisfying.
Thank you! I hope you enjoy this recipe. It is truly one of my favorite bread recipes.
can you leave to ferment for more days?
Can I replace the quinoa with something else? Thanks
What does the dough smell like during/after fermentation? I have it going on right now and the smell is off putting... I wonder if something is wrong.
Can you use buckwheat only? Or will it affect the end result negatively? Thank you!
Hi Timotha - you can use buckwheat only.
Amazing! Would this be gluten free?
Thank you Isa! Yes, it is gluten-free and grain-free (both buckwheat and quinoa are seeds, sometimes called pseudograins).
Doesnt it stick to the mold?
Tips with einkorn flour using this method ? Just let flour and water sit till a good a fermented and poof comes?
I have never tried this version with einkorn flour and I am not sure it will work. Buckwheat is special in that it naturally contains wild strains of yeast (einkorn does not).
Tough to think this would work with only the two ingredients and some water... does it smell like a regular yeast bread when baking ? Great to see Tanner back with a taste test ! Best of days to you all !
I know, right? But then sourdough works on a very similar principle. The bread smells like a sourdough bread, not really a regular yeast bread.
Nice !
I have no cheesecloth to cover... what else would you suggest? Thank you 😊
Honestly, anything. I have used a dish towel, a bowl cover (some of my bowls come with a cover), and cling wrap (surprisingly, that worked the best).
Can I use Buckwheat and quinoa flour?
Hi Clarice - I have never tried it with store-bought flour (I grind my own grains into flour). I am pretty certain the recipe would work with homemade flour, even better if the flour is sprouted. If you try this with store-bought flour, make sure it is raw (buckwheat flour can be made from kasha - roasted buckwheat groats).
What is the amount of ingredients?
Thank you for this wonderful recipe, it looks delicious! l looked at the recipe and cannot find the quantity of the buckwheat or the Quinoa, is it equal measures. l would like to try this bread, but would like how much Buckwheat and how much Quinoa to add. Please help! :))
Hi Ansie - you can find the recipe on my blog with both imperial and metric measurements: nutritionrefined.com/buckwheat-quinoa-bread/ The recipe is in the recipe box, at the end of the blog post :)
@@nutritionrefinedasmr7025 Thank you, l appreciate your feedback!
I like the recipe and would love to bake this bread as I love eating healthy grains like buckwheat and quinoa. However I need a little help with measurements. This recipe does not mention how much of each grain or what proportion of any. How much water to use for the batter etc. That would help some like me a lot, please and thank you🙏🏼
There is the link to the recepie in the description box.
So how much of each ?????
Need the recipe for amounts!
Would this work with just hemp, I wonder?
You mean just hemp seeds? No buckwheat or quinoa?
@@nutritionrefinedasmr7025 Yes. With sprouted hemp. That would make a keto-tauglich bread.
Is this considered wheat free and gluten free? Thanks.
Yes, absolutely.
Buckwheat, quinoa, millet are gluten free.
Petra would you consider using your Omega juicer to grind the soaked seeds? Rita at Everything Homemade channel does that and she doesn't even leave the dough to ferment before baking. Her whole wheat breads also without store-bought yeast are phenomenal. ua-cam.com/video/1RH2rhwt1qU/v-deo.html
With your recipe I may use rejuvelac instead of water to help boost the fermentation. For off-grid living, I may get a manual wheat grass juicer for grinding sprouted grains/seeds. My Omega juicer is not the mascating kind.
Ha ha I grew up in Russia so I can eat buckwheat 3 times a day for a month no problem and that’s after 25 years of not eating it
😍😍😍😘
How many carbs does not his bread hav?
There are 16 slices of this bread. One slice of bread has 21 g of carbohydrates out of which 4 g are fiber (0 g of sugar - according to the app I use for calculating nutritional information)
@@nutritionrefinedasmr7025 What app do you use?
What are the measurements
There is a link to the recipe in the description box below the video. Here it is in case you can't find it: nutritionrefined.com/buckwheat-quinoa-bread/
@@nutritionrefinedasmr7025 thank you so much for your very delicious yummy and healthful recipes.. I totally appreciate your creativeness so simple and very clear
@@Shivpoojadance1 Aw, thank you so much!
Hi, potrei avere lo stesso pane, partendo dalle farine???
Come cambiano le dosi???
Grazie mille 😊😊
Sooo I accidentally added the salt in the blender instead after fermenting. Since I couldn’t remove the salt, I just kept going. It has been fermenting for 10 hours now and to my surprise it’s rising beautifully. But there’s still the step to go, baking it. Will see 🤞
Salt essentially just slows down the fermentation (unless you add a lot, which could kill the yeast). I am glad it's rising. Just be careful you don't let it rise too much, so you don't exhaust the yeast. Let me know how the bread turned out :)
@@nutritionrefinedasmr7025 Just a quick update. It almost doubled the size then I got sidetracked and I did notice it was deflating a little so I rushed for the second rise, which took a longer than I anticipated based on your video. It finally puffed up and it’s baking.
Proportions? Looks like 2:1