Fermented Buckwheat Bread
A hearty, naturally gluten-free loaf made with whole buckwheat, water, and salt. Fermented slowly for flavour, digestibility, and real nourishment.
Ingredients: Water, Whole Buckwheat (45%), Salt
Sometimes with a sprinkle of seeds on top.
A loaf we couldn't keep quiet about
"Hearty and satisfying"
"Really good toasted"
"Surprisingly filling!"
"Feels good to eat"
What started as bread for ourselves became something we could not keep quiet about.
Adriaan is gluten intolerant, and finding bread that was both genuinely gluten-free and satisfying felt impossible. This loaf became a lifeline in our kitchen, something we now make weekly, not as a compromise, but as a pleasure.
It is bread made with real ingredients, traditional methods, and genuine nutrition. The kind that works with your body instead of against it, and tastes like we actually care about what we are making.
Three days. Two ingredients. No shortcuts.
Day 1
Soaking & Sprouting
Day 2
Living Dough & Ferment
The sprouted grains are blended and naturally fermented. Time does the work here, developing flavour and structure without additives.
Day 3
The Bake
Slowly baked into a dense, nourishing loaf with a subtle, nutty flavour and a satisfying crumb.
Storage
Keep refrigerated and enjoy within 3 to 4 days.
Freezes beautifully for up to 6 months.
Perfect Pairings
This is a versatile loaf that shines both sweet and savoury.
- Toasted with extra virgin olive oil and flaky salt
- The perfect base for avocado toast
- With a buttery spread and raw fynbos honey
- Alongside soups, salads, and slow breakfasts
Wholesale
Stock Our Buckwheat Bread
Ideal for health food stores, delis, cafés and speciality retailers seeking a genuinely gluten-free fermented bread.