You guys are so much fun to watch. Love that you’re casual and spontaneous. Definitely going to try your recipe. 🤩

@ActiveVegetarian

3 жыл бұрын

Thank you very much for the feedback.

@mauriceherbstritt5336

3 жыл бұрын

Pancakes

I added coconut oil about 3 tbsp spoons, and prior I mixed baking powder a tsp, bread came up more fluffy and light. Loved it. Absolutely love the base recepie. Most simple nad healthy.

@yuyafit

10 ай бұрын

Hi Lena, thank you for your comment. Happy that our recipe helped inspire your own creation ;-)

@yuyafit

8 ай бұрын

Lena, can you reply to Chandrika's question asking when you added the oil and baking powder. Thanks!

I made it! I used chia seeds instead of the flax seed and i put a tsp. of raw honey. Thanks for sharing your recipe it’s tangy like the sourdough 😋

@zuzanafajkusova6275

2 жыл бұрын

Briliant Jenny! Glad that it worked for you ❤️

Just wanted to mention that this whole recipe makes a LOW-FODMAP bread, for those of you desperate for a great low-fodmap bread! Thank you for sharing!

@yuyafit

2 жыл бұрын

Thanks Tessa - that's a great point for those interested 🙂 Appreciate you sharing and hope you enjoyed the bread!

Beautiful recipe will definately try it!

Wow. Definitely going make this.

I really like your haircut. ❤ Of course I came for the bread, which looks amazing. I‘ve been using green buckwheat and quinoa a lot. Thank you for the lovingly taking us through the process.❤

Wow buckwheat and quinoa bread looks incredible 😍

@yuyafit

4 жыл бұрын

One of our staples! Packed with amino acids (protein) so perfect for plant-based eaters or anyone looking to gain some muscle! 😉💪

I made this bread. I really like it and it came out beautiful. It toasts well. Finally a bread recipe that works well. Thanks

@yuyafit

2 жыл бұрын

Hi there, so glad to hear that!!! Enjoy :-)

i'M SO GLAD I FOUND THIS RECIPE! THANK YOUUu!!!

@yuyafit

2 жыл бұрын

You are so welcome!

You made me an extremly happy girl! This is definitly the best glutenfree bread I have ever had!!! so delicious!!! Soft fluffy - perfect!❤

@yuyafit

Жыл бұрын

Hi Barbra, thank you for watching and for trying this recipe.

It's the only bread that I make now. Love it! Thank you, for the recipe!

@yuyafit

Жыл бұрын

Thank you Sharon for the comment. So glad you enjoy this bread, we love too 🙂

What a lovely person. Definitely going to give this a try. Thanks for the share.

@yuyafit

Жыл бұрын

Thank you for your kind words🙂

Respectfully, Grains are seeds. While chaft & hulls are easy to separate, buckwheat still has a hull layer you have to remove. Buckwheat isn't a a c4 grass, like wheat or corn, it's in the genus fagopyrum. Buckwheat is related to ruhbarb & knotweed. I grow buckwheat as a cover crop & to feed bees, looking around at recipes because I'm going to mill some into flour this year.

Looks amazin, love your avongarde mo!

So delicious! Cold weather where I am, so on the third day there wasn't a lot of activity, so I added baking powder and baked it. Didn't rise too much, but the sourdough flavour was there. The wait is worth it.

@yuyafit

3 жыл бұрын

Glad to hear that you liked it ;-)

I love this; big thank you. My body now has pushed me to reduce potassium (just generally eating foods which have lower potassium level) and in doing so, learn lots more about different foods, discover more and nutrition/food chemistry deeply interests me. Having been inspired to sprout, and ferment, I madly searched again for sourdough recipes. I began to dream of sprouting grain for bread, buckwheat a favourite, and making a ferment; that I thought might be close to a sourdough. This video has lighted up my life showing how it is done, how incredibly and beautifully simple and satisfying the results. Can't wait to try this recipe :-)

@yuyafit

3 жыл бұрын

Hope you give this a recipe a try. Let us know how it turns out ;-)

I tried with Buckwheat and Millet (instead of quinoa) to a 1:1 ratio... it was mindblowing - i highly recommend you try it in a video someday! Easy to digest, versatile with herbs, fluffy af (pardon my french)

@yuyafit

3 жыл бұрын

That sounds amazing!!Will give it a try for sure. Thank you for sharing :-)

@_pronounced_

2 жыл бұрын

how much water did u add at first day?

@yuyafit

2 жыл бұрын

@@_pronounced_ just enough to cover the seeds.

@veronalaws8420

Жыл бұрын

I’m gonna try this right now

@lane2815

9 ай бұрын

Hi…did you use millet flour? Or no and besides the ingredients did you change how you prepped it or no? Thanks for sharing

Thank you so much for sharing this 👍 👌 🙏 wonderful recipe meal 😋 idea 😋

I just made your recipe, it taste divine!!!! Thank you for sharing your recipe. God bless you!

@yuyafit

Жыл бұрын

Wonderful!! We are happy you like the recipe ;-) And thank you for your comment. Sending much love ❤

Looks beautiful when cut! Will surely try 😊

@yuyafit

3 жыл бұрын

Please, let us know if you do and what you think of it!

You are great! Thank you! Delightful people!💜

I keep making this bread because it's simply awesome. Adding different seeds every time, makes it so much more awesome)))) Thank you guys so much for this recipe! The easiest, fluffiest, tastiest, healthiest bread there is 🙏

@yuyafit

7 ай бұрын

Thank you very much for your kind words. It makes us so happy that you found the video helpful :-)

Thank you so much.

@yuyafit

3 жыл бұрын

Thank you for watching :-)

Going to trying . 🙏🙏

I’m going to try it

Thank you, I am making this today. ❤

@yuyafit

Ай бұрын

Hope it turned out great for you!

Are you using buckwheat groats or some other form? Can we use buckwheat flour in its place?

I wanna definitely make this. My buckwheat and quinoa are soaking already but I wanna leave them to soak for 12 hours and then blend them and leave them again for 8-12 hours and see what happens. I also wanna try to make the batter a bit thicker if possible in my blender. Thank you for a healthy recipe! Oh and I wanna keep some in the freezer and see how it freezes.

@yuyafit

2 жыл бұрын

Let us know how it goes with the timing and making the batter a little thicker. Also how it freezes - it usually never lasts long enough in our place to freeze it haha.

Thanks!

Thank you for sharing this recipe! I am in the process of making it. I put it in the oven with the hot water and waited the 7hrs for it to rise. It did not rise....I'm going to continue and bake.....thoughts? Should I wait or maybe warm my oven a little and turn off?

I am definitely give it a go :-)

thank you

Thank you

Hello! Thank you so so so much for sharing. I have one question how much does it last ? Do I have to keep it in the fridge? Please do more bread and cool recepies! Saludos desde Colombia. 🙏

@yuyafit

2 жыл бұрын

Hi Santiago, it lasts about 2-3 days in a bread bag and about 4-7 days in the refrigerator. We usually put ours in a glass container than into the fridge.

This is genius!!!

@zuzanafajkusova6275

2 жыл бұрын

Glad you liked it Elena ❤️

@ElenaIoanfruity

2 жыл бұрын

@@zuzanafajkusova6275 And soo delicious too! It has now became my go-to bread!! 😊

Making this loaf now. It's fall here about 70 outside and 60 inside. I am fermenting for 48 hours in a 60 degree room, is this ok? Or should I set it outside where there's a little warmth during the day? Then, my oven is gas with a pilot and I am concerned about the last several hours in the oven. I've started first thing in the morning so I'll be able to watch it closely. My oven is around 90 degrees when it is off. Your thoughts? Thank you.

@yuyafit

2 жыл бұрын

Hello, no need to change the location during fermentation, kitchen counter should work fine ;-) We don't have experience with gas oven, please let us know how it turns out.

Hi there! Thank you for this amazing recipe! Just baked it. The batter rose really well, however after baking for an hour, i notice it dropped in height from the previous rise and no air pockets or holes inside. Quite dense. Can you please help, what can i do better next time?

@yuyafit

3 ай бұрын

Hello, and apologies for the late reply. It's most likely due to over-fermentation. After blending everything try reducing the time you let it sit for by couple of hours. It's very much dependent on the time of year, temperature of the room and humidity. You will get the hang of it after a few tries ;-)

I followed the recipe exactly. The first 2 days it looked fine…some little bubbles and activity. Then I put it in a blender..then to the loaf pan…had a pot of hot water in there…but it never rose. Baking was no better. It tasted good but it was the densest bread I ever saw. Can you advise?

Can we sub buckwheat with any other Millet?

Love this bread. It brings back childhood memories back from Germany where they seell similar breads in health stores. . But I must be doing something wrong because I don't see sprouts after 24 hours and it didn't rise. Taste was still amazing. Any suggestions?

@zuzanafajkusova6275

2 жыл бұрын

Hello :-) Thank you for your comment. My first suggestion is to make sure that you are using raw buckwheat groats as oppose to toasted also known as kasha.

Hi there. Thanks for the great recipe and the video. I started the process with great excitement but found the smell after 48 hours and also before baking really not pleasant. I thought it should smell a bit sour and like maybe Sauerkraut but it was more like foul and bad. I decided to still give it a shot so I am baking the bread right now but I am not sure if I should really eat it. The only difference I noticed between my process and yours was that it seemed I had put too much water in it so after 24 hour everything was still about 1/2 inch below the water surface. So i discarded most of it, so that only about 1/3 of the ingredients were still in the water (that's how it seemed in your video) Do you think this might have been the problem? Or does it always smell like that ;) It would be great to have your opinion on this . thanks :)

@yuyafit

3 жыл бұрын

Hello, the mixture does smell little funky due to the fermentation. I personally don't mind it however if you are not finding the smell pleasing to your senses than I suggest you don't eat it. Perhaps next time allow the fermentation for shorter time of 24 hours. The results largely depend on the temperature and climate you live in. I just made the bread yesterday (mid January in Vancouver, BC) - allowed it to soak/ferment for 48 hours and there was only mild bubbling and barley any smell to the mixture. Please let us know how it turned out for you. Love & light, Z&N

@AvaMast

3 жыл бұрын

@@yuyafit hi, thanks for your response and the suggestion. Unfortunately my first try failed. It smelt bad even after baking so I had to discard the bread. But I will give it another try some other time and hope it goes better this time, maybe as you suggested, with a shorter fermentation time :)

@yuyafit

3 жыл бұрын

@@AvaMast I am sorry to hear about the first try going to waste :-( I remember my very first attempt smelled quite funky, however I really enjoyed the final result - sour and moist loaf. I hope you will give it another chance, it honestly is a lovely bread with many nutritional benefits. Best in health, Z

Thanks for sharing the recipe. A quick question - can I rinse the mixture every day or does that disrupt the fermentation process?

@yuyafit

2 жыл бұрын

Hi there, the rinsing would disturb the fermentation process.

Thank you very much for sharing this fabulous, healthy recipe. I have made two breads one with Fermented Millet bread and the other one with Buckwheat & Quinoa bread. I love the taste of the fermentation, I replaced the WHOLE GRAIN BUCKWHEAT for WHOLE GRAIN SORGHUM because I didn’t have the other ingredient. My recipe was Sorghum grain, Flaxseed, Quinoa, Salt and Water. It’s delicious with TUNA FISH. I like this version of SOURDOUGH better. It caught my attention that you didn’t cover the bowl. Does this have to do with the germination of the grains?

@yuyafit

9 ай бұрын

Thank you for your comment, the combination you created sound lovely! Although it doesn't show on the video, I do cover the bowl with a tea towel or cheesecloth.

This looks like a wonderful bread!!😊 Could anyone describe the taste please? (More or less) My husband is picky with flavors 😁 So I just want to have an idea before I buy the ingredients🤗 Thank you!

Finished the bread with 7 hours in the gas oven with pilot light, not a problem. Then baked for 1 hour. Came out well for a first try. Divided the batter into two bread pans. Added 1/4 cup hempseed meal and 1/2 cup toasted sunflower seeds. Very sour, but great texture.

@yuyafit

2 жыл бұрын

Thank you for the update! And congrats on the success :-) Honestly I find that each time I make it I get a slightly different texture and flavor. There are just too many variables - quality of ingredients, air temperature, humidity, etc. But that makes it fun and keeps it interesting.

@yuyafit

2 жыл бұрын

Also bonus points for he hempseed meal 🤗

Thank you for sharing, interesting receipe. Can it be made with just Buckwheat and is this a traditional receipe?

@yuyafit

3 жыл бұрын

Thank you for reaching out. Yes, you can replace the quinoa with more buckwheat groats.I recommend that you still keep the flax seeds as they help with binding. Let us know how it turns out :-)

Great video, but i'm confused. Do you leave it mermenting for a total of 2 or 3 days?

Super 👍

i have been doing the following to make the bread : 1) leave overnight in water and salt. 2) remove water and add the seeds on a mesh and always give it some water to keep wet until buckwheat sprouts(24 hours) 3) mix in blender with some water 4) leave the dough in oven at 40 degrees and then cook in oven ! THE problem is that my dough never seems to rise as much ( just a bit) and then bread is very dense (not so many air holes inside) - however the bread is fantastic. Is it because i did not use the fermented water ? Thank you for your inspiration !

@yuyafit

3 жыл бұрын

Hi Pavlos, thanks for your comment. Yes, you are absolutely right. Keeping the seeds in the same soaking water is the key to fermentation. It forms what's called "rejuvelac"full of healthy bacteria. If you want more airy and less dense bread I would recommend rinsing the seeds well in the beginning and then allow them to sit in the water with salt for 24-48 hours. Hope this helps. Happy baking.

@pavlossideris3973

3 жыл бұрын

@@yuyafit Great thank yo uso much for the quick answer. I am currently trying your way which is soaking in water without allowing the buckwheat to sprout and im worried that this might rot the buckwheat, but lets see ! Obviously from what i read the totally best way is to 1) soak 2) sprout 3) soak again until rejuvelac 4) then blend and cook. Thanks again !

@_pronounced_

2 жыл бұрын

@@yuyafit aren't those bacterias killed while baking?

Can buckwheat flour be used?

Interesting, why not rinsing (or going a water change with) the grains while sitting/sprouting and can it also be done without the flaxseeds or an alternative to omega3-seeds, which I prefer not to combine with heat? Thank you! Love

@yuyafit

6 ай бұрын

The water is needed for the fermentation and rinsing might disturb the bacteria. You sure can try rinsing the seeds before baking, however, I've never done it so don't know what the result would be. As per the flax seeds, you can substitute with chia or psyllium husk.

@dukenegju

6 ай бұрын

Thank you dear! Love@@yuyafit

Do you have a raisin bread recipe as well. I really liked this one.

@yuyafit

2 жыл бұрын

Charlotte, raisin bread sounds AMAZING!! We will work on it for sure :-)

Interesting recipe which I would like to try but the amount of water you put to soak the grains is missing. This is important because you put all the mixture into the mixer. The amount of water will affects the density of dough.

@yuyafit

3 жыл бұрын

Thank you for this - we would suggest covering the grains with about 1 inch of water showing above.

I’m going in the second day! No oil, no butter, no eggs, only salt right ? I hope the flavor is good….

Can I use buck wheA t flour instead as I can’t find whole buckwheat. Thanks

@yuyafit

2 жыл бұрын

Hi Namita, flour will not allow for the same results. Recently we tried a varition with millet insted of buckwheat and it turned out great. So perhaps you can find millet in your area?

@virginiavoigt2418

Жыл бұрын

It is so frustrating not to be able to find the needed supplies, isn't it? Happens to me too. If you want to use buckwheat flour, look up a recipe designed to use that.

I love this recipe because no baking soda and vinegar is used

@yuyafit

Жыл бұрын

Thank you, Rade for watching! Yes keeping the ingredients clean and health-supporting is a priority 😊

This looks really healthy, nutritious and easy to make. I am going to to try it out today. I have all the ingredients. You two are awesome. I have been looking for a gluten free, yeast free recipe. You added fermented to it.( Double score) Can't wait to try it....and the pancakes too:)

@yuyafit

3 жыл бұрын

Let us know how it turns out!

Your background music sounds like the music i listen to for deep sleep 😊 Which music is this one? Where can i find it? Thanks for the video! I am on the baking day now. 3 more hours and my bread will be baking!!!! Just subbed your channel

@yuyafit

3 жыл бұрын

How did it turn out Deborah? Hehe, I usually like to add some chill music in as more of a meditative touch. Hopefully I didn't put you to sleep and you missed a step in the bread process. ;) As for the song, I believe it was called Meditation Aquatic. It was found specifically for background music. We have a really nice chill playlist on spotify if you would like: open.spotify.com/playlist/4zU0qSqHtrzxCWm53wCEXE?si=22sJKUnFRCSVDJMm1T9Ahg

@deborahsthisthat5034

3 жыл бұрын

@@yuyafit hey! It turned out pretty fantastic!! I might let it go a wee bit longer though, as i should of let it ferment less time then was called for. But it was already 10 p.m. lol Next time i will do the math better for the baking time of day! Thanks again. I love it! P. S. Thanks the the chill playlist ❤

How long does it last ? Can it be frozen? Thanks a pěknej den :)

@yuyafit

2 жыл бұрын

Ahoj Ivan, the bread lasts about 2-3 days in a bread bag on your counter or 7 days in the fridge. Never tried freezing it as it never lasts that long in our house ;-) But I would think it will freeze just fine. My suggestion would be to slice it before freezing.

I don’t have quinoa grain, Would it be the same with quinoa flour

@yuyafit

Жыл бұрын

It's best to use whole quinoa for this recipe. Flour won't ferment the same way.

I have some organic buckwheat flour would that work instead of the whole groats?

@yuyafit

Жыл бұрын

I don't think flour would work in this recipe. Best to use whole buckwheat.

@oe9276

Жыл бұрын

@@yuyafit thank you

does quinoa need to be fermented too? or is this more for buckwheat?

@virginiavoigt2418

Жыл бұрын

You can ferment all sorts of grains and seeds if they are raw. My kitchen is about 70 degrees farenheit so I leave my ferments on the counter. Longer and cooler is better than warmer and faster because it produces more favorable and flavorful bacteria. I ferment many kinds of vegetables and beverages. They will be sour, of course, but that is what fermentation does, it's lactic acid bacteria. The vegetables become pickles. If you didn't know they were fermented, you would assume they were ordinary pickles. I love fermented foods, and they are extremely healthy.

Can't wait to try this. Loved this video. So, I have some quinoa soaked for 48 hours but no buckwheat. I do have the flour OR millet seeds that have been soak but not for 48 hours. What's your thought on if I can mix one of the two to the ferminated quinoa?

@yuyafit

Жыл бұрын

Hi Kin, I hope this message is not too late for your bread experiment! You can add the millet seeds to the quinoa. 24-hour soak will still be okay, less fermented but it will work.

@kinb2318

Жыл бұрын

@@yuyafit Hi! No worries. I just appreciate you all taking the time to reply. Yes, I've already done it accordingly to this video instead. But ill try that next time. It's been sitting to ferminate for 3 days now I believe. Started Friday night. Doesn't quite have that sourdough smell. But bubbly at the top. So, today is day 3 so I guess tonight I'll blend and sit in a bread pan for another 24 hours to rise, is that right?

@yuyafit

Жыл бұрын

@@kinb2318 it will sit in the bread pan overnight, 6-8 hours is good timing in most climates. Unless you live in a tropical paradise, then 2-4 hours might be enough ;-)

@kinb2318

Жыл бұрын

@@yuyafit no, I wish :) OK, thanks much! Looking forward to see how it will turn out.

@kinb2318

Жыл бұрын

@@yuyafit Sorry, one last question because I'd like to try this again. This morning, Looks like my bread did not rise. Any idea of what could have happened and what I need to next time? Thanks

Hello, is the buckwheat you used for this recipe roasted ?

@yuyafit

3 жыл бұрын

Hi there, we used raw buckwheat groats.

@virginiavoigt2418

Жыл бұрын

Cooked grains or seeds will not ferment unless you add a starter of some kind.

Was that warm or cold water added before fermenting?

@yuyafit

3 жыл бұрын

Room temperature water works best.We use distilled or purified water for best results.

Hi 👋 can I omit the quinoa? Thanks

@yuyafit

2 жыл бұрын

Hi, yes you can. Just add more buckwheat to make the difference.

So realistically this bread takes 4 days to make. It ferments for 2 days then gets another day in a cold oven, then bakes on the 4th day, right? In this case I would suggest making several loaves at once so you can eat it all week before making more bread. Otherwise, you get bread for a couple of days than have to wait 4 more days before you get bread again. Hopefully I can refrigerate it after it's done so it doesn't start to mold.

What was the temperature of oven please?

@yuyafit

3 жыл бұрын

Sorry for the late reply!! Temp is 410*F

wow this looks absolutely amazing...can't wait to try it thank you

Hi, I like the bread recipe, but it is not clear for me how many days you keep the buckwheat in water: "Place a cheesecloth or a plate on top of the jar/bowl and let it sit at room temperature for 24-48 hours. (refer to video for details)" The video is even more confusing. Let me see if I have it right: Keep the buckwheat, quinoa and flaxseed for two days in water. The second day, that is 48 hours later, you mix it with a stick. Put it back to rest. The third day you blend it, put it in the mold for a night. you bake it in the morning. Please confirm if this way is the right one.

@yuyafit

11 ай бұрын

Hello, I am sorry for the confusion. And yes you got it right. The seed water mixture will sit for 1-2 days depending on the temperature and humidity. During warm months I only need 24 hours for fermentation to occur.

I just tried to make this bread this week. Not only did it not ferment or rise, it grew a pale pink/red watery something around the top of the batter during the last (overnight) rise. I had to put it in the compost. I really like the concept of gluten free whole grain bread through wild fermentation, so I'm hoping someone can help me even though this recipe looks like it was posted 2 yrs ago. I did have some limitations in baking. I'm wondering if the recipe failed due to any of these reasons: 1) I did not have filtered water. If I try again, I can probably buy some. What kind of filtration is required? Distilled water? Spring water? 2) I did not have an appropriately sized glass bowl the batter could occupy for 3 days, so I used a plastic bowl. 3) I may not have rinsed the ingredients. Is this key to the fermentation process? 4) This may be it: I just realized I used Bob's Red Mill organic buckwheat hot cereal. I thought it was whole groats, but it's not. Would BRM organic buckwheat hot cereal be roasted? I want to try this again but hesitate to do a lot after I just wasted almost $5 in buckwheat alone. Please help. TIA

@yuyafit

Жыл бұрын

Hi Jules, thank you for watching the video and giving the bread a try. I am sorry to hear that it didn't turn out for you :-( However, you did the right thing by discarding the dough. Here are some suggestions to try next time: 1. Use filtered water - distilled or reverse osmosis works well from my experience. 2. Use a glass or ceramic bowl that has been washed in very hot water. Plastic can introduce unwanted bacteria. 3. Wash your ingredients well before using, preferably in filtered or distilled water. 4. Use raw buckwheat groats, not toasted aka kasha cereal. 5. Finally, you can also try this recipe kzread.info/dash/bejne/qqt9mZuYlJmtZJs.html

@julesmum9781

Жыл бұрын

@@yuyafit ty so much! I tried to comment on the recipe on the blog and I wasn't able to do this. Are comments disabled there? TIA

@yuyafit

Жыл бұрын

@@julesmum9781 just approved your comment on the AV blog ;-)

@julesmum9781

Жыл бұрын

@Active Vegetarian ty so much for the 2nd recipe. I just came back to read over it. I just realized I have an oval shaped 5 liter slow cooker liner. That should work for fermentation if washed directly prior to use with v hot water shouldn't it? TIA

@julesmum9781

Жыл бұрын

@Active Vegetarian ty for your patience and help. One more question for now since I am new to buckwheat. I have seen whole groats and whole groats that are unhulled. I am guessing one needs whole groats that have been hulled, rather than the unhulled, for this bread? TIA

After watching your video I was motivated to give it a try, but now after 24 hours, I'm afraid it'll fail, because after reading comments, I realized that I poured too much water (after 24 hours water is about half an inch above the seeds). I'm afraid that buckwheat will rot. Also I used cold unfiltered tap water. It's sad that you didn't mention these important details in your video. Oh and I stired the bowl only after 12 hours, because I also started at about 10 pm and stired the next morning (like in the video). Is stirring to early can disrupt fermentation?

@yuyafit

5 ай бұрын

Hi there, the fermentation process is not that particular. As long as you are using high quality ingredients (organic, raw , not rancid) and fresh non chlorinated water you should be okay.

@xXFainTxXx

5 ай бұрын

@@yuyafit thank you. I hope for the best. 🤞

Can toasted buckwheat be used in this recipe?

@zuzanafajkusova6275

2 жыл бұрын

Toasted buckwheat is not ideal in this recipe. From previous experience we learned that it doesn't ferment well. Best to use raw ingredients ;-)

@lrt35

2 жыл бұрын

@@zuzanafajkusova6275 thank you!

I’m baking this bread for the third time. The first time was really good! The second time all the steps went right but in oven the volume of the bread went down and it didn’t bake inside (it stayed longer in the oven to bake, but it didn’t!) and outside was almost burned. I’ve gave it a third try - today- because I really liked the bread the first time, but it is happening again the same as the second time. Did this happened to anyone? Inside almost raw despite almost 2 hours in the oven and outside almost burned even with a cover...

@ActiveVegetarian

3 жыл бұрын

Oh no Helena!!! Ia m so sorry to hear that. Ok, couple ways to troubleshoot. The fermentation time (in the oven before baking) can vary depending on humidity and temperature in your home. If you leave it too long the tase and texture of the finished bread can will suffer. Over- fermented loaf of bread will have a gummy texture - what you have described. So one solution I suggest - make the dough in the morning and keep an eye on the bread during the day. Once you see bubbles and raising start baking. hope you will give it another try. It's worth it! Good luck.

@helenareimmann3035

3 жыл бұрын

@@ActiveVegetarian thank you for your answer🌷, I will give it another try and make what you suggest

RESPECTED MADAM THANK YOU FOR HEALTHY BUCKWHEAT AND QUINOA AND FLAX SEED BREAD G. SELVAKUMAR

Ty for sharing. The loaf looks delicious!

Nice video. Just one thing the fermentation process is the result of wild Yeast. Yes, you did not put a commercial Yeast. You can call the bread free-Yeast but in reality this great bread is wild yeast bread. Thank you.

I can't eat flax seeds What could I put instead ?

@yuyafit

2 жыл бұрын

You could substitute flax seed with equal amount of chia seeds or psyllium husk.

Would this bread also be Alkaline??

@yuyafit

Жыл бұрын

Yes, this bread is on the alkaline side.

was interesting, will try this too, the bread is looking good. The woman with the camera was a bit annoying with her talk. One person describes what to do is really enough.

@yuyafit

3 жыл бұрын

Thanks for the feedback Dina, we will definitely keep that in mind for future videos.

@nickidgal

3 жыл бұрын

For real.

i really appreciate you posting the recipe and technique, maybe less back and forth talking- it was a little frustrating. working on a sourdough olive oil/quinoa loaf recipe myself!

@MM-qk8eg

2 жыл бұрын

I think it was super cute 🥰 you can always fast forward

@carmensaify

2 жыл бұрын

@@MM-qk8eg or, i can give honest feedback as a viewer.

Is the bread supposed to smell like yeasty fermented after it’s baked?

@yuyafit

3 ай бұрын

hi Lara, yes it does smell sour after baking.

@larazen3720

3 ай бұрын

@@yuyafit mine smells like beer lol

Can this recipe be made with roasted buckwheat?

@yuyafit

5 ай бұрын

Unfortunately roasted buckwheat won't produce the same results. Best to use raw buckwheat groats.

@Raha_60

5 ай бұрын

@@yuyafit thanks 🙏.I could not find it

🤗

Can I use raw buckwheat?

@nikkizuzana3842

Жыл бұрын

Yes, whole raw buckwheat is great for this recipe.

such long video ! Please also post recipe write up so we don't have to sit through 20 mins. We all agree with the benefits of buckwheat. :)

Mine didn’t rise at all. What should i do?

@yuyafit

11 ай бұрын

It didn't rise during fermentation or during baking? Can you please clarify?

@irinatarcoci2700

11 ай бұрын

@@yuyafit it didn’t rise during baking, burnt on top and batter like consistency the rest. I had to throw it out. I’m trying it again but on this second day there’s no sprouting …. Should I wait one more day or it’s a failed cause?

Can you replace flax seed to chia seed?

@yuyafit

2 жыл бұрын

Hi Jenny. Yes you can replace flax with chia ;-)

@bhabez938

2 жыл бұрын

@@yuyafit thanks for sharing. And I enjoy watching your videos👍

@bhabez938

2 жыл бұрын

And also please share your sourdough bread recipe. Many 🙏 thanks. Because i am looking for gluten free and dairy free grain free recipe for sourdough from scratch because i am diagnosed with hypothyroidism and borderline cholesterol 😭 thanks in advance.

@yuyafit

2 жыл бұрын

@@bhabez938 Thanks for the feedback 🥰. We will for sure share more of our healthy bread recipes soon.

@crystalpokorny2431

2 жыл бұрын

Is there another option for the binder besides flax and chia? In case not available or someone has issues with those?

How much water

@yuyafit

Жыл бұрын

2 3/4-3 cups of water

Camera man annoying

@krisofamerica

Жыл бұрын

🤣🤣

Amazing recipe! This is one of the ways I would eat bread. Store bought is garbage for your organism.

@zuzanafajkusova6275

2 жыл бұрын

Hi Camilla, agreed! It's best to make your own. This way you can be sure that the ingredients and energy that goes in is pure ❤️

Just baked mine, raised beautifully with great crust plus even airy crumb BUT it's quite wet inside and the taste... it's wayyyyyyy too sour, like I added a bowl of vinegar into it. Only fermented for 48 hrs. Not sure if I would ever try again, wasted so much grains and im so sad and disappointed now :(

@yuyafit

2 жыл бұрын

Hi there, it sounds like your bread has turned out just the way it was meant to! The texture is quite wet inside with crunchy crust. The sour taste is also correct. Since this is a wild fermentation process, the final result is always depended on the environment - room temperature, humidity, bacteria in your home. You can off set the taste with topping it with mashed avocado or though of honey. Also if tase is too "sour" for your liking, shorter fermentation time (24-30 hours) might solve that.

@qk611

2 жыл бұрын

@@yuyafit I was expecting wheat sourdough kind of sour but the amount of sour in this loaf is not exactly edible, it's really like eating solid vinegar. But yea I thought maybe I fermented it for too long, maybe would try once more. Thanks for the reply!

@virginiavoigt2418

Жыл бұрын

@@yuyafit Or a lower temperature so it ferments more slowly.

Can you add eggs

@yuyafit

3 жыл бұрын

Eggs are not part of our diet so we haven't tried adding them.

@virginiavoigt2418

Жыл бұрын

Eggs would not be safe to ferment for a long time.

How much water?

@mdarragh6805

2 жыл бұрын

How much hot water?

@yuyafit

2 жыл бұрын

activevegetarian.com/recipes/buckwheat-and-quinoa-bread-fermented-gluten-free-yeast-free/

Couldn’t you just split the Doug into 2 loaf pans so it doesn’t overflow? That way you would have 2 loaves of bread in the end

Is there a recipe?

@yuyafit

2 жыл бұрын

Yes, the recipe link is in the description box below the video. activevegetarian.com/recipes/buckwheat-and-quinoa-bread-fermented-gluten-free-yeast-free/

Over 24 hours and the buckwheat didn’t sprout; any suggestions?

@yuyafit

11 ай бұрын

Hi Irina, you can sprout for another 12 hours and watch it closely. After that follow the next step. Also, make sure you are using raw buckwheat, not kasha (toasted buckwheat) which won't sprout.

@irinatarcoci2700

11 ай бұрын

@@yuyafit that maybe it I’m using kasha.

@yuyafit

11 ай бұрын

@@irinatarcoci2700 I am sorry you are having trouble with the recipe 😞 If the buckwheat has been processed in any way (exposed to heat) it won't sprout. See if you can find organic raw buckwheat groats

there is no information as to how much water we need to add on day 1

@yuyafit

2 жыл бұрын

Hi Hanna, just enough to cover the mixture. The seeds will absorb water during soaking, if you find that they get dry, add more water.

I like your T shirt white with colour full front

@yuyafit

Жыл бұрын

Thank you Victoria :-)