No-Knead Healthy Bread | no grains, no eggs, no dairy, no yeast
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- Опубліковано 6 кві 2023
- 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 sourdough bread without a sourdough starter.
Making traditional sourdough bread isn’t hard, but the process requires some 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 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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USED TOOLS:
Blender: nutritionrefined.com/vitamix-...
Loaf pan: nutritionrefined.com/loaf-pan
Knives: nutritionrefined.com/knives
Cutting board: nutritionrefined.com/cutting-...
Mixing bowls: nutritionrefined.com/bowls
Liquid measuring cup: nutritionrefined.com/measurin...
Measuring cups: nutritionrefined.com/measurin...
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👍Thank you, Petra, for this wonderful recipe; I can't wait to make this bread! PS: I always enjoy hearing Tanner's excellent critique of your food - he has a highly developed palate and an amazing ability to describe the food in a way that vividly conveys the experience. At times, my mouth actually waters! 💛
Thank you so much for the wonderful feedback! It means a lot!
I love the recipes you share. They are simple yet thorough and very easy to follow. Thank you for sharing and I look forward to my own results from this bread.
Aw, thank you so much, Anthonia! You're so kind!
Sprouted seeds, no commercial yeast, perfect to try. Years ago I wouldn't even think a bread is possible made this way. People have done it in off-grid backpack scenario but why not in the home for regular use? Petra, with your culinary skills it's hard to imagine Tanner eating a white bread from the store. If you're the one to make it for him, will you share the recipe?
Whoops, I'm at 4880 ft. Gotta watch the rising : )
I do make bread on a regular basis, including white bread. I actually make buns for Tanner (with regular bread flour) - it's his mom's recipe and he loves them. I am more than happy to email you the recipe but I probably won't share it on the blog (just because it's not something I personally eat). Haha, yes, that's some elevation! Definitely watch the rising :)
@@NutritionRefined I think it'd be entertaining to watch you use a recipe that doesn't represent you but is still good. We've been learning from you for years. It's as if we were right there tasting with Tanner every single time. I love how you're flexible and accommodating to family needs. I'm not hardcore vegan or raw and I find it important to allow people to choose.
I just Love your videos. The recipes ,the way you explain and the taste test descriptions !! I made a lots of them, and they are all exactly how described. Thanks 😊
Yeah! I can't wait to try this!
Thank you! Let me know how it turns out :)
This is amazing, I love bread. Thank you ❤
You're very welcome :)
I love the soothing, gentleness of your channel and the beautiful delivery of these wonderful recipes ❣🙏 Thank you so much❣❣❣
Aw, thank you! That means so much, you have no idea!
Ooh, I can't wait to try this!
Awesome! Please, let me know how it goes if you do :)
This Sounds Amazing! I wish I had that much time to prepare it.
Yes, it does take a while to make the bread, but most of it is hands-off ;)
You always have different suggestions for everyday food, I love it! I'm definitely going to try making this one of these days. It's a long process but it also seems fun to do each step and see the dough evolve!
Thank you! I LOVE fermented foods. They take time to prepare, but are so worth it!
muchas gracias!!!
Excellent bread!
Thanks Mike! :)
I can't wait to try this I started the nutritarian diet a month ago & have been craving bread & this one is perfect & packed with nutrition thankyou for all your delicious healthy recipes! ❤
That's awesome! Hope you love the recipe :)
Been doing this exact bread for years
Thank you so much, I just made this today, love it. Thanks !
Awesome! So happy to hear that! If you get a chance to also leave a feedback/rating on my blog under the recipe (nutritionrefined.com/buckwheat-quinoa-bread/), that would be amazing! Thank you so much!
@@NutritionRefined i just did ! :) Thank you!
Hi Petra! Thank you very much for recipe. It took some time to make it but it was very easy to make. Very satisfied with result. I did all the steps in the recipe. The final rice took a bit longer then first one. I also added caraway and coriander seeds to the dough.
That's awesome! So happy to hear that! If you ever get a chance to also leave a review on my blog (under the recipe: nutritionrefined.com/buckwheat-quinoa-bread/) that would be amazing! Thank you so much!
For sure☺
I'm really impressed with this recipe. I have significant problems keeping sourdough starter alive. 😣 I'm eager to try this alternative fermented bread technique. Thanks!
Thank you! Let me know how it goes if you give it a try :)
Wow it is looks yummmmmmy
Thank you so much!
Noice! Tried this with wheat spelt & rhye.
A very nice bread, definitely up there with the best in terms of taste.
And 100% number 1 simplicity- and ingredient sourcing/count-wise.
Thank you! I'm going to have a go - I wondered what the different health benefits in this recipe are to go through both the sprouting and fermentation process. Both are known to increase nutrition bioavailability and benefit the microbiome, correct?
Thank you for this awesome recipe 😊❤! Do you know, whether the bread is going to freeze well?
Yes, the bread does freeze well ;)
I love quinoa! I am going to try this, Petra! I made your Outback black bread and it was DELICIOUS! Still loving your "taste tester". :)
Thank you so much! Hope you enjoy the recipe :)
Could you provide a link here, or the exact name of her recipe? Thank you
By the way, also love your recipes :)
Aw, thank you for the kind words, Ana!
Hi Petra...first, thank you so much for all your deliciously brilliant and clear steps to your many raw and baked recipes. Second, have you made this bread with other pseudo grain/seed/gluten-free ingredients i.e. amaranth, teff, sorghum, and/or gluten containing ingredients i.e. bulgar, khorasan, barley...or including lentils? Perhaps even using three or four different from those? Buckwheat is my favorite so that would be foundational. Thanks in advance for your reply! Kind regards, Mark
Hi Mark - thank you so much for your kind words. I have only made this bread with buckwheat and teff (+ a small amount of other pseudograin/seed to add a little bit of complexity to the bread). The reason I have not tried any other pseudograins or seeds is that only buckwheat and teff contain naturally occurring strains of wild yeast, which cause the bread to rise and ferment relatively quickly. Let me know if you have any other questions :)
@@NutritionRefined Hi Petra - thanks for your reply, much appreciated. Noticed below a mention of your Outback Black Bread recipe but was unable to locate it in a search. Would you mind re-posting it here? It sounds magnificent! Thanks again! Mark
@foodredefined. thank you Petra for this great recipe. I wonder if this bread will come the same with buckwheat flour instead of buckwheat kernels. I don't have a blender.thank you.
Hmm, a great question. I have never tried it so I am not sure. However, I would assume that if the buckwheat was raw and is freshly milled, it should work.
@@NutritionRefined thank you so much for your response and for all the wonderful recipes you have, I just found it about 2 weeks ago. I'll try this recipe and others soon- I'm particularly interested in keto and vegan friendly recipes, which are garder to find on internet and youtube, there are many vegan recipes but they have lots of sugar or carbs with gluten in them. Thats why i love your channel. I've already shared one of your desert recipe with a friend. Please keep up the great work. Sending you many blessings from Romania. ♥
Thank you for this recipe,Love it. Is it also possible with millet?
Thank you! You could most likely substitute quinoa with millet, but I don't think you can substitute buckwheat with millet (since millet doesn't contain wild strains of yeast). I have tried substituting buckwheat with teff, and got really good results.
@@NutritionRefined okay,thank you 🤗
It is a recipe from before, so I have already tried this bread.
It is very good, although the whole process took me about a couple of days. 🍞
You're right. I did reupload it from my other UA-cam channel. You have a good memory ;)
@@NutritionRefined what was your old channel called ? :)
That's quite amazing! So simple...no oils, etc. Just the buck, quinoa and salt? That's it? Awesome. However, we're at the 2800 ft elevation...wonder if the sprouting and raising will go as planned? Also...does it toast well? With a little coconut butter, or olive oil..could be delish. Thanks for sharing, Petra...always great ideas from your kitchen.
Great questions, Tony! Haha, your bread might rise faster, which is not a bad thing. You will have to watch the rising for sure. To be honest, I have never tried making this bread in high elevations (I live by the ocean), but I don't think it will be an issue. Toasting - well, I don't have a toaster, lol, but I use a cast iron skillet, and it works great :)
How can we gift you a toaster? :)
Haha. Tanner would LOVE that! I feel like I have enough appliances already so if something (like a cast iron skillet) can serve several purposes, I use that instead of buying another appliance ;)
Great
Delicious 😍🥰😘
Thank you!
@@NutritionRefined ..No, thank you. ☺
Thank you for your great bread recipes, how do we obtain recipes. Thank you
You're very welcome. You can find all the recipes on my blog. You can find this particular recipe here: nutritionrefined.com/buckwheat-quinoa-bread/
Hi Petra, how long does the bread last and can you freeze it?
Hi Ana - you can store it in a cool dark place (wrapped in a tea towel, so it can breathe) for up to 3 days. The bread does freeze very well. I typically slice the bread first and freeze the individual slices in an airtight container.
@@NutritionRefined thanks Petra :)
this is EXCELLENT petra!! even dr robert o young we all know KASHA/BUCKWHEAT IS HEALTHY even presprouted :) sharing
Thank you so much! :)
Petra, has this been requested before? I would love to see your garden : )
Lol, I wish I had a garden! We live in a townhouse, and aren't allowed to plant or grow anything (we still grow herbs, tomatoes, and zucchini and of course, sprouts, but that's it). We are backing onto the forest though, so our backyard is the forest :)
What are your recommended ways of keeping the dough at 80 degrees? I live in very cold and humid conditions. I always had trouble rising 100% ww bread when I could eat it so I gave up. Any ideas from you would be great. Our oven low setting is 170...too much! Help!
Try leaving the dough in oven with its light on. Mine gets to that temperature I believe. I'm going to try this.
Yes, that's a great suggestion. When it's cold outside, I do leave the bread in oven with the light on. Some people recommend heating pads or another option - you can turn the oven on to heat it just to the right temperature, turn it off, place the dough in, and shut the door. Let me know if you have any other questions :)
I'm in Ontario and in winter I make a homemade proofing box. I put a heating pad on top of a dish towel on the counter and turn it on low while I make my dough. Once in the bowl/pan, I cover with cling wrap and put a collapsible hard-sided grocery carrier over top of it all. You could use a cardboard box or small storage bin. Depending on how warm my kitchen is, I sometimes turn off the heating pad 5 min or so after covering the dough as the box keeps in the heat. You could put a thermometer under the bin to monitor the temperature.
I think you should write ingrédients under the vidéo. I'm french, you're recipe looks good and i want to try it but i'm scared to forget something.
Have a good day
414 g de graines de sarrasin
90 g de graines de quinoa
300 ml d'eau
4.5 g de sel de mer
Au four à 177°C pendant 90 minutes. Si ça peut t'aider 😊
@@chdcp4 Merci beaucoup c'est très gentil :) belle soirée à vous
Hi, thankyou for sharing this. I'm interested in trying but I was wondering if we could use whole wheat grains instead of buckwheat? Does it ferment? Sorry if its a dumb question lol
Not a dumb question. I haven't tried it, but buckwheat is quite unique in that regard and so I honestly don't think that whole wheat kernels will work.
I added the salt while blending the buckwheat. Will it ferment with salt?
Petra, the bulk buckwheat I have doesn't sprout. Where do you get your sproutable buckwheat?
Really? Is it raw buckwheat? I love buckwheat groats from Bob's Red Mill. Sometimes I also get organic raw buckwheat groats from Bulk Barn and they always sprout.
@@NutritionRefined I bought a 25-lb bag Bob's Red Mill through a local supermarket. Not sure if it' a "bulk" rate therefore not all grouts are whole. I'll get their 1-lb bags. Thanks!
Both Buckwheat (gluten)and Quinoa (mimic) are not good choices for me. I learned this from Peter Osborne, MD. His book is No Grain, No Pain. It has made a big difference for me.
Hi Lisa - both buckwheat and quinoa are seeds, not actually grains, so they don't contain any gluten. I am not familiar with Peter Osborne - just curious if he mentions these pseudograins/seeds specifically?
LOOKS GREAT! BUT WHERE I LIVE I CAN ONLY FIND THE FLOURS FOR THOSE 2... BUCKWHEAT & QUINOA FLOUR. BUT NOT THE GRAINS🫤
GUESS IT WOULD B A DIFFERENT PROCESS TO WORK W/ THE FLOURS.🤔 I DO HAVE BOTH FLOURS.
🌺✌🏽💚🌺
The most important thing to consider in this case would be whether the flours are truly raw. If they're not, the bread will not rise. How have the flours been processed? Has any heat been used? Also, you would need to use less flour (than you would whole groats) to get the same batter consistency (or compensate with additional water).
@@NutritionRefined THNX FOR THE INFO. I CHKD AND YES THEY'RE RAW.👌🏾👍🏽🌺
BLESSINGS🙏🏽
After soaking can be kept in refrigerator or in room temperature for sprouting?
You want to sprout at room temperature.
Hubby being more articulate than most food influencers or Masterchefs 😂
lol
What about dehydrating it instead of baking it?
You'll get pizza crust then, instead of crumbly bread.
Hmm, I have never tried dehydrating it, so I am not sure how it would turn out.
What quantity of buckwheat and what quantity of quinoa is used please
The recipe with the exact measurements is on my blog: nutritionrefined.com/buckwheat-quinoa-bread/ (2 1/4 cups of buckwheat and 1/2 cup of quinoa)
SAVRSENO🥇🥇🥇
Hello, I tried your bread recipe today, but even though I baked it for about 2 hours, the inside of the bread remained very wet and the bread was very heavy. What could be the reason for this? Thank you
I am so sorry you had trouble with the recipe. Did the batter ferment properly? Were there visible bubbles throughout the batter? Did the bread rise? My apologies for so many questions, but the more I know, the better I will be able to troubleshoot it.
@@NutritionRefined I fermented it for 24 hours but no bubbles formed. but the dough had risen a little. I kept the dough in a plastic container covered with a cloth in a dark environment.
@@NutritionRefined I baked it for a very long time and my oven is a good brand and it bakes on time, but this bread was never baked. The inside was still wet and I had to take it out. I probably made a mistake somewhere, otherwise your bread looks great. But I couldn't understand the error.
Great recipe. However, my understanding is that buckwheat is a grain, so not allowed for grain-free diets.
Actually, buckwheat is not a grain. It's a seed that's harvested from a flowering plant related to rhubarb.
❤️💞🌹
I found the video interesting, but where are measurements for each ingredient?
Thank you! The recipe is on my blog: nutritionrefined.com/buckwheat-quinoa-bread/
The link is also in the description box under the video.
It’s a green buckwheat.
I wonder where these people rake their information about nutrition. What's wrong with yeast,dairy,eggs and grains?
I never said in the video there is anything wrong with them. I simply stated what ingredients are not present in the bread.
Buckwheat is high in oxalates. Poor choice of flour.
I feel like you can find something wrong with almost every food. Spinach, for instance, is high in oxalates too, yet I would argue that's it's still good for you (as long as you rotate it with other greens).
I’ve lately found out about oxalates. I’ve been cutting down on eating them as much as possible. I am having some issues with my feet. It could be gout or Reynaud’s. My feet are a lot better now but I’m still trying to figure out the best diet for me going forward. I have Sally Norton’s book and I’m still working my diet out. The oxalate issue is one of those things I wish I didn’t know about! It’s like when I found out about lectins! Lectins 2.0.
@@NutritionRefined I agree and for some of us, that means completely OMITTING a food group from our diets and that is not good. Eating a well-rounded, raw or natural, plant-based diet is the very BEST thing we can do for ourselves. I really wish some of these self-appointed "food gurus" would stop scaring people about one food or another. Petra, just my opinion, but EVERY SINGLE RECIPE of yours I have ever tried has been spot on delicious and impressive. I started with your Tiramisu several years ago and I hope you continue to impress us with your chef talents. You are a lovely young woman and always remember that you can make some of the people happy some of the time but not all of the people happy all of the time. Your choice of "flour" is not poor. It's one of the healthiest of all.
Oxalates are not an issue for most folks and if they are an issue for you, rotate your foods which contain them, but stating to Petra that her choice of flour is "poor" is unfair and inaccurate. Would she have any way to know that a viewer may have decided they are sensitive to such a thing? Petra goes out of her way to select THE healthiest ingredients. I adore her.
No, cutting out spinach does not meaning throwing out greens or other vegetables entirely. There are many others that are safer and more nutritious. Swiss chard, beet greens and spinach are extremely high in oxalates and they interfere with absorption of minerals. Looking only at a nutritional analysis of what a vegetable contains does not take into account the anti-nutrients that may keep them from being actually absorbed. If you want to eat greens, all lettuces, arugula and watercress are fine (among many others).
oh, so, he doesn't eat your foods on the regular, I was wondering about that, cause I don't think I've ever seen you make something using vegetables. I get you're a vegan, which I personally find sad, especially for being also gluten free, I'm gluten free, and I couldn't also be vegan for the life of me, but I am confused about no vegetables... you know, grains and seeds and nuts, they're not all that they are cracked up to be, they can be dangerous even... in more ways than one
but maybe you imagine your channel more as snacks and sweets, and that's why you don't cook with veg? I am truly mystified with you channel... I really wish you'd make shakshuka or something, just so I'd know you eat vegetables...
Yes, I totally understand. I actually eat a TON of vegetables. I just find that there are so many UA-cam channels sharing those types of recipes that I focus on breads, crackers, desserts... something that's more challenging to make and get right, in my mind.
Videos are obsesivily slooowww even all recipes are sooo good. But there is always a "macho" component where , at the end, he uses to "evaluate" ang give "his" opinion... but he does not help by the recipes. His dominant position very obvious... with the arm and elbow over the table, bester the camera, and she with her submissive hidden hands at the left, far away from the camera even she is the star...something makes you feel "pitty" for her.
You can speed the videos up if they're too slow for you. UA-cam does have that functionality ;)
What are you on about 🙄😂 She's a chef and her husband gives his opinion as a "non chef". No need to psychoanalyse a relationship based on a very short interaction 😂