Adding a slice of this fermented buckwheat bread to your plate will boost the gut-health benefits of any meal. Plus, you get to bask in the glory of having baked your own loaf.

“This bread is a subtle way to include fermented foods in your diet without the strong sour or tangy flavours of kimchi or sauerkraut,” says women’s health nutritionist GQ Jordan. “Buckwheat is naturally gluten-free, high in fibre and packed with magnesium – great for digestion, blood sugar balance and stress support. The fermentation process makes it even easier to digest while feeding gut-friendly bacteria. Plus, the pumpkin and flax seeds add an omega-3 boost, which helps combat inflammation and support brain health.”

Ingredients

450g buckwheat groats (not toasted)
Around 700ml water for soaking
330ml water for the batter
1 tsp salt
72g pumpkin seeds
3 tbsp toasted flax seeds
Extra pumpkin and flax seeds for topping

Method

Soak the buckwheat groats in water for five to six hours.
Drain in a colander, but don’t rinse, as it helps with fermentation.
Blend with fresh water in a blender or food processor until smooth.
Pour into a large glass bowl, cover with a towel, and leave to ferment at room temperature (19-21°C) for 24 hours. The batter will rise slightly - don’t stir it until fermentation is done or it will deflate.
Mix in the salt and seeds, then pour into a parchment-lined loaf tin. Top with extra seeds and leave to rest for 30-60 minutes.
Preheat the oven to 175°C and bake for 80 minutes (less if using a long, narrow tin) or until the centre reaches 93°C.
Allow to cool before slicing.

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