Bio buckwheat bread

I had some buckwheat flour in my cupboard and there were some months since I wandered what to bake with it. So I have found an interesting recipe and this is the result. The dough was almost grey and the bread is also darker. The taste is great, with a special flavor and is indeed remarkable. It is a straight bread so no preferment is made.


  • 600g bio bread flour
  • 400g bio whole buckwheat flour
  • 600g water (at 20ºC)
  • 200g sourdough (100% hydrated)
  • 2g fresh yeast
  • 10g salt

    1. Mix all ingredients in a standig robot, 4 minutes an a low speed and 6 minutes on a higher speed.
    2. Bulk fermentation 2h with stretching and folding after the first 1h.
    3. Preshape 3 loaves and let the dough relax for 5 minutes.
    4. Shape as oblong.
    5. Final fermentation in lightly floured bannetons 2h at 24ºC.
    6. Bake for 40 minutes with steam in the first 15 minutes.

    This recipe was adapted from Le Larousse du pain - Eric Kayser, page 112.


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