NATURALLY FERMENTED BUCKWHEAT, RICE AND QUINOA BREAD! 🍞 (gluten free, dairy free, yeast free)

1. We wash the buckwheat, quinoa and rice with a strainer.

2. Place it in a large glass bowl and cover it with water ⚠️. It should be left to soak overnight.

3. The next day, drain the buckwheat, quinoa and rice but do not rinse it (you will see that it has a sticky substance).

4. Mix it with the 180ml of water and the salt and blend with a blender ⠀.

5. Pour the mixture into a glass bowl, add the psyllium, and mix with a silicone or wooden spoon.

6. Cover the bowl with a clean cloth and let it rest for 24 hours at room temperature.

7. 24h later, put the dough on the tray covered with baking paper, make some cuts to facilitate baking and put it in the oven at 175° up and down (previously preheated) for 1h and 15' ⚠️ I do it WITHOUT MOULD.

8. Remove the bread from the oven and let it cool on a rack so that the bottom does not get wet.

🌾 If you want to give it a rustic touch you can sprinkle buckwheat flour on top before putting it in the oven. ⠀ ❄️Yo I cut it into slices and freeze it. When I'm going to eat it, I toast it and it's delicious!