Of which 0.4 g sugars and 0.2 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Fiber (buckwheat) · Magnesium (buckwheat)
Allergens none
Slow-rise rustic bread
Just five ingredients and one night of waiting make the perfect crust.
Ingredients
- 3 cups buckwheat flour (360 g / 12½ oz)
- 1 tsp salt (6 g)
- 1 tsp active dry yeast (4 g)
- 1 tbsp psyllium husk powder (10 g) — optional, for extra elasticity
- 1¾ cups warm water (420 g / 15 oz)
Method
- In a large bowl, mix the flour, salt, yeast and psyllium, if using.
- Add the warm water a little at a time and mix. The dough should be sticky but not runny; add more water if needed.
The full method (7 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Breads, Cakes & Basics”. The English edition is coming soon.
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