Buckwheat Porridge Recipes

EASY BUCKWHEAT PORRIDGE

Steps:

• Soak buckwheat groats for at least 4 hours. This step is optional, but it makes buckwheat groats easier to digest and they'll cook faster.
• Drain the groats and add them to a food processor or a blender with the milk. Blend until smooth.
• Add the mixture to a saucepan, bring it to a boil and cook for about 5 minutes over medium-high heat, stirring occasionally.
• Serve the porridge in bowls and add your favorite toppings (we added sliced bananas, cacao nibs, maple syrup, slice almonds and also almond butter).
• Keep leftovers in a sealed container in the fridge for up to 4 days.

BUCKWHEAT PORRIDGE

Steps:

• To activate your buckwheat groats, soak them in double the volume of filtered water using a glass or ceramic bowl. Leave at room temperature overnight or for 8 hours, loosely draped with a tea towel if you like. Rinse well and drain. Soaking increases the nutrients available and makes them easier to digest by helping to neutralise the negative effects of too much phytic acid and other anti-nutrients. 1. Place your soaked and rinsed groats in a food processor (for a chunkier texture) or powerful blender (for a smoother texture). Add 500ml water and the dates and blend until smooth. 2. Pour into a large saucepan, add the sea salt and the coconut oil or butter. 3. Bring to the boil, stirring continuously to avoid lumps. Simmer for about 5-6 minutes, stirring occasionally, to stop it sticking to the bottom of the pan. 4. Ladle into a bowl and add your toppings to taste. Tip: Instead of dates, you could add some maple syrup or stevia. You could also add raw honey, but only once the porridge is cool enough to eat, otherwise the high heat destroys much of the honey's enzymes and nutritional value.

BUCKWHEAT PORRIDGE

Steps:

• Place the pan on medium heat and add water and coconut milk.
• Rinse the Buckwheat and add it to the saucepan.
• Once the mixture starts boiling, reduce the heat.
• Let it simmer for a minute or two.
• Add vanilla extracts, cinnamon, or cardamom powder.
• Cover the pot and let it cook for 10 minutes.
• Turn off the heat after 10 minutes but keep the lid on.
• Remove the lid after 5 minutes.
• Pour the porridge into the bowl and garnish it with fresh fruit of your choice.
• Drizzle maple syrup on top and enjoy.

TOASTED BUCKWHEAT PORRIDGE SOURDOUGH BREAD

Steps:

• Porridge
• Toast the buckwheat groats on the stove in a dry pan over medium heat, stirring regularly to prevent burning. When you smell a toasty aroma and most of the groats are a light-to-medium brown, remove from the heat and transfer to a bowl.
• Pour boiling water over the groats with at least an inch extra water over the groat level, cover and let soak for about an hour.
• Dough
• Mix all the dough ingredients in a bowl until thoroughly combined and cover.
• Stretch and fold the dough at the 20- and 40-minute marks.
• Drain the toasted buckwheat porridge in a tight-mesh colander, shaking the colander a bit to eliminate as much excess liquid as possible and also letting the porridge sit in the colander for about 5 minutes, with a bowl underneath to prevent a mess.
• See the photo gallery below for a visual explanation of these instructions: About an hour after mixing the dough, stretch it out into a large rectangle on a clean, slightly damp work surface. Place about 1/3 the buckwheat porridge down the center of the dough, fold the left side of the dough over the buckwheat, layer more buckwheat onto the dough and fold the right side over the buckwheat, layer more buckwheat onto half the dough and fold the dough one more time. Return the dough to your bowl or a straight-walled container and cover.
• Stretch and fold the dough at roughly 20-minute intervals at least twice more during the second hour since mixing.
• Let the dough grow by about 50%. The heavy weight of the buckwheat porridge will limit the dough's expansion, so this is actually a lot of fermentation. In a cool kitchen ~67F, this expansion took about 7 hours from when I mixed the dough.
• Scrape the dough out onto a heavily floured work surface and pre-shape it into a ball. Cover it with an inverted bowl and let it rest about 20 minutes. I like to do a pre-shape with this dough to strengthen it a little and to further ensure the porridge is well-distributed through the dough.
• Shape the dough into a boule, batard, or oblong loaf, depending on your proofing basket and baking vessel shape.
• Transfer the dough to a well-floured proofing basket and cover it.
• Let the dough proof at room temperature for about 30 minutes and then refrigerate it overnight. Or do the entire final proof in the refrigerator for longer, or at room temperature for 1-2 hours, depending on your kitchen temperature and the dough's appearance. See the photo gallery below for target dough expansion in the basket.
• Preheat your oven and baking vessel for 30 minutes at 500°F.
• Flip your dough out of the proofing basket onto parchment paper and score it.
• Transfer the dough to your baking vessel, cover, and bake for:
• 20 minutes at 500F with the lid on
• 5 minutes at 450F with the lid on
• 10-15 minutes at 450F with the lid off
• When the bread is done, the internal temperature should be over 205°F and the bread should sound hollow when you knock on the bottom of the loaf with your fist.
• Let the bread cool at least 2 hours before slicing.