Healthy Pumpkin Bread w/ Fermented Buckwheat

Step 1

Blend buckwheat groats and einkorn berries in Nutribullet or blender until flour consistency. You can also use a grain mill if you have one.

Step 2

Stir fresh flour with warm water and raw whey (or ACV/lemon/yogurt/raw milk) in a small bowl and let sit in a warm spot (like oven with light on) for approximately 12-36 hours. There will be bubbles in the batter and may look puffy on top when it’s done. There will likely be a pleasantly sour smell.

Step 3

Steam pumpkin or squash for 10-15 minutes until fork can be inserted and taken out with ease. Let cool a few minutes and then mash in a large bowl. Turn oven to 350℉.

Step 4

Add final batter ingredients to pre-batter bowl and lightly stir until combined. If adding chocolate chips, lightly work these into batter. Reserve a handful to decorate the top of bread. Pour batter into unbleached parchment-lined bread pan. Bake at 350℉ for approximately 65 minutes. Fork inserted should come out clean.

Step 5

Remove from oven and let cool. Do not remove from the parchment paper until it’s cool, as it may stick.

Tip #1

Let fully cool until cutting into bread as it will continue to cook after removing from the oven. Store in the fridge.

Tip #2

Make this healthy pumpkin loaf dairy-free by substituting the raw whey in the pre-batter for ACV or lemon juice.

Tip #3

Make this gluten-free by using 1 cup of buckwheat groats and removing the einkorn from recipe.