Fiona Corliss, Nutritional Therapist and Colon Hydrotherapist

Fiona is a Naturopathic Registered Nutritional Therapist and Colon Hydrotherapist specialising in gastrointestinal health, menopausal issues, chronic fatigue and weight issues.

Tel: or 07817 921916 Email:

Fiona Corliss Colon Hydrotherapist and Nutritionist

Battle Healthy Living Clinic

Old Brewery Yard,
High St,
Battle, East Sussex
TN33 0AF

The Chilston Clinic

12 Rusthall Rd,
Tunbridge Wells,
Kent
TN4 8RA

The Wellington Centre

44 Wellington Sq
Hastings
East Sussex 
TN34 1PN

Sourdough Buckwheat Bread

Sourdough Buckwheat Bread

INGREDIENTS

500g Whole Buckwheat Groats

1 cup filtered water plus more for soaking

Half tsp Celtic Sea Salt or equivalent unprocessed sea salt

Fresh herbs of choice (I like rosemary) 

1 Standard Greased Loaf Tin.

Oven 200 deg C 

 

METHOD

  1. Rinse buckwheat and remove any debris.
  2. Place buckwheat in a large bowl and cover with at least 2 inches of water.
  3. Cover with a cloth and let it soak overnight.
  4. Drain buckwheat well in a fine mesh sieve. DO NOT RINSE as it is the slime which is part of the sourdough process.
  5. Pour the strained buckwheat into a food processor and add 1 cup of filtered water, salt and herbs.
  6. Pulse until combined but not smooth. The key is to integrate the liquid and the groats so they don’t separate when poured.
  7. Pour into a large glass bowl, cover with a t-towel and allow to sit for 24-36 hours at room temperature. It is ready when it has risen approximately half – one inch. There should be bubbles in the batter which means it is fermented.
  8. Once it is ready, pour into a greased standard loaf tin. The mixture should come up to half an inch below the rim of the tin.
  9. Place in the middle of the oven and allow it to bake for 1 hour at approximately 200 deg C in a fan oven. Best to check it after 40 minutes as ovens vary. It is cooked when the top is dry and cracked all over and the edges are lightly browned. If there is a wet patch in the middle, it needs more time.
  10. Cool in the loaf tin and then turn out.
  11. The loaf can be kept 3-5 days at room temperature, refrigerated or frozen in slices.

 

sourdough buckwheat bread canapes

Contact details

Tel:
Mob:07817 921916

Battle Healthy Living Clinic
Old Brewery Yard
High St
Battle TN33 0AF

The Chilston Clinic
12 Rusthall Rd
Tunbridge Wells
TN4 8RA

The Wellington Centre
44 Wellington Sq
Hastings TN34 1PN

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