This is the recipe for making buckwheat bread at home, with a nice crunchy crust and a moist, airy interior. I love using sourdough starter to make bread at home and I enjoy creating traditionally crafted breads, rich in flavor and with whole flours that have a low glycemic index. In the procedure, you will find how to make bread with sourdough, or with liquid sourdough, or with yeast. You can also choose the method for kneading by hand or with a stand mixer. A bread made with type 1 flour and buckwheat flour, homemade and with a shape worthy of the best bakeries.
Now, ready, set, go to make the best buckwheat bread there is!
- Difficulty: Medium
- Cost: Very Cheap
- Rest time: 9 Hours
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 304.64 (Kcal)
- Carbohydrates 61.91 (g) of which sugars 2.52 (g)
- Proteins 8.55 (g)
- Fat 0.91 (g) of which saturated 0.16 (g)of which unsaturated 0.49 (g)
- Fibers 8.92 (g)
- Sodium 851.81 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Making Buckwheat Bread
- 4 3/4 cups type 1 flour (+ for dusting)
- 1 1/4 cups buckwheat flour
- 1 3/4 cups water (tap water, at room temperature)
- 5.3 oz sourdough starter (or 200 ml of liquid sourdough or 10 g of yeast)
- 1 teaspoon honey
- 2 tablespoons salt
- 2.47 oz inulin (long chain)
What You Need
- 1 Bowl
- 1 Pastry Board
- 1 Baking Stone
- 1 Knife sharp or a razor blade
- 1 Tea Towel
- 1 Saucepan with steel handle
Procedure
Pour the flours and inulin into a large bowl, add the chosen yeast, honey, and pour the water over. Start mixing and then knead in the bowl. After, add the salt and continue kneading until combined.
Pour the dough onto the pastry board and knead vigorously for at least 3 minutes. Make some folds, then form a ball and place the dough in a clean bowl.
There are three ways to let the bread rise, depending on the time you have, you can choose which one suits you best. I use the microwave as a proofing box and proceed as follows: I put a small bowl with water and bring it to a boil in the microwave, making sure it heats up well and creates a cloud of steam. I turn it off and place the bowl with the dough in the microwave, close the door, and let it rise until doubled, usually, it takes 2 to 4 hours.
In this case, I turn on the oven light, place the bowl, and let it rise overnight.
To let the dough rise in the refrigerator, it takes about 24 hours and I cover the bowl with plastic wrap. After, I bring the dough back to room temperature and proceed as per the recipe.
Once risen, dust the pastry board with a little flour and pour the dough over. Shape it into a round and cut it into 2, making 2 loaves (as in photo 1). For each loaf, make a cut, leaving one side attached (photo 2), and flip one side over.
Forming a sort of S, then dust with a little flour and with the knife or razor blade, make some cuts on the surface of one end. Do the same with the second loaf.
Leave the loaves on the pastry board, cover them with a clean tea towel, and let them rise for another hour.
Preheat the oven to 465°F, with the saucepan full of water and the baking stone inside. Once the oven has reached the temperature, place the loaves on the stone and bake for 20 minutes. Then, lower the temperature to 392°F and continue baking for another 15 minutes.
Remove the buckwheat bread from the oven and let it cool on a rack or tea towel.
Extra Tips for Buckwheat Bread
Buckwheat bread stays fresh for days. I like to put it in a bread bag and then place it in a plastic food bag.
Kneading Buckwheat Bread with a Stand Mixer
Place the ingredients, except the salt, in the stand mixer bowl and work at speed 1 for 2 minutes. Then add the salt and continue working, still at speed 1, for 5 minutes, until you have a well-incorporated dough. After, follow the recipe as directed.
Bread with Inulin
As I explain in the article on how to lower the glycemic index, using long-chain inulin for bread making makes all baked goods suitable for diabetics. The proportion is 10% compared to the total weight of the flours.
