View Full Version : Buckwheat
04-05-2007, 10:57 PM
A day or so ago, I asked if people were using buckwheat groats when a recipe called for buckwheat. One person said he used groats. The first time I soaked buckwheat groats, it was for 6 hours and they were really water logged and I tossed them after a day. I soaked some tonight for just 30 minutes as someone on the list suggested. I spread them in a single layer on a pizza tray with holes (to drain them more) and put them in the oven to start sprouting. I took a look at them about 2 hours after they were soaked and I can crush them between my fingers and when they are crushed, they feel powdery. I don't understand how these can sprout with that consistency. Am I using the right grain? Thanks so much for your help.
04-05-2007, 11:05 PM
What color are the buckwheat groats you're using? If they are dark brown then they are toasted. The ones I use are kinda greenish-whitish and they look like little huts or something in shape with like a little rounded point on the top. Those are the ones you want.
Here's a picture: http://www.diamondorganics.com/images/uploads/798_907_large.jpg
04-06-2007, 12:44 AM
yes,a bit greenish & only need to soak for 20-40 minutes...MAX!
they take in all the water possibly at about 30 minutes.
mine sprout tiny tails after about 12 hours on a tray(i use a cookie sheet lined with a flat cotton towel.....rinse every few hours WELL.
04-06-2007, 10:48 AM
You can also make bagels and pizza crusts with them.
04-06-2007, 11:10 AM
I've been using buckwheat to make cereal... and I've tried to make crackers and cookies or other things out of it but for some reason that "buckwheat flavor" just doesn't go well with anything to me except the cereal!
is there something else I could use instead?
04-06-2007, 07:23 PM
The kernels are greenish-whiteish. They are a little more firm to the touch today. I rinsed them well again and put them back on the pizza tray lined with flour-sack towel. I don't see any tails yet. Since this is new to me, I just wanted to make sure that I'm using the right grain when the recipe calls for buckwheat -- it's buckwheat groats. Thanks for the help! Rita
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