Buckwheat & Millet Fermented Sourdough Bread
Amrita Ma Devi
I’ll be honest — I’d been avoiding bread for years. The supermarket loaves never sat right with me, and every time I caved, I felt heavy and bloated. But on a recent trip to Oxford, I stumbled across a little bakery and rediscovered real sourdough… and my body said yes.
That got me thinking: what if I could make a bread that felt even lighter, more digestible, and rooted in Ayurvedic wisdom? Enter this naturally fermented, gluten-free sourdough made with buckwheat and millet.
The magic of fermentation is that it pre-digests the grains for you, making them gentler on your gut and easier for your body to absorb. Ayurveda would call this supporting your agni (digestive fire) and reducing ama (toxic residue). And the best part? It actually tastes amazing — earthy, hearty, and grounding, but without that toxic taste and carb crash supermarket breads often leave behind.
Prep Time
10 hours
Cook Time
50 mins
INGREDIENTS
INGREDIENTS
1 cup raw buckwheat groats (hulled, not roasted “kasha”)
1 cup millet (any variety — pearl millet, foxtail, or finger millet)
1 ½ cups water (plus more for soaking)
1 tsp salt
2 tbsp olive oil or melted ghee (optional, for softness)
Optional: 1 tbsp flaxseed or chia seeds
Optional: poppy and sunflower seeds for topping
INSTRUCTIONS
INSTRUCTIONS
Soak your buckwheat + millet overnight (8–12 hrs). They’ll soften and get a little gooey — that’s normal.
Blend with about 1 ½ cups fresh water into a thick batter. Think pancake batter, not too runny.
Ferment in a bowl on the counter, covered with a cloth, for 12–24 hrs.
You want to see bubbles and a light rise.
It will smell slightly tangy, like mild sourdough or kefir.
If it smells strongly sour or vinegary, it’s over-fermented. Don’t worry — just shorten the ferment next time (try 12 hrs instead of 24).
Season with salt and a splash of oil after fermentation.
Bake in a lined loaf tin at 180°C (350°F) for 50–60 mins, until golden and firm.
Cool fully before slicing. If you cut too early, it may feel gummy — let it set.
AYURVEDIC TIPS
AYURVEDIC TIPS
Fermentation enhances digestibility, reduces heaviness (guru guna), and supports gut flora.
Buckwheat is light, heating, and slightly drying — excellent for Kapha, good for Vata if paired with oil/ghee, and moderate for Pitta.
Millet is grounding but can be drying; the fermentation + oil balances this.
This bread is best eaten warm, with a spread of ghee, avocado, or tahini, alongside cooked veggies or soup.
I’m Amrita, your new guide.
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“Amrita here. Mom of 3 and lover of ancient wisdom, meditation & yoga. I transformed my family’s health with a plant-based diet.”
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