Last updated on January 31st, 2024 at 07:49 pm

This buckwheat sourdough recipe is so easy to make and has a wonderful depth of flavour. The combination of buckwheat, sesame, beer and honey is one that will have you coming back slice after slice.

Flour Specs:

This buckwheat sourdough recipe uses 100% whole grain flour. The combination of whole wheat, rye and buckwheat gives this bread a hearty but heavenly flavour. The buckwheat is milled on the coarsest setting in a Komo Classic mill. If you don’t have a mill you can use a blender or food processor to crack the grains lightly. For more information on how you can mill your own flour at home check out my home milling guide.

50% whole grain Ontario rye flour.
50% whole grain freshly milled whole wheat.
Cracked buckwheat groats.

What are buckwheat groats?

This buckwheat sourdough recipe calls for buckwheat groats that are cracked in a mill or food processor. Buckwheat groats are the seed of the buckwheat plant. The husk is removed and the little triangle-shaped seed is often roasted, giving them an intense but pleasant buckwheat flavour. While I am using buckwheat groats from Anitas Organic MIll, you can also find buckwheat in natural food markets (labelled as Kasha).

Buckwheat groats are quite versatile. They make a great grain soaker or porridge when making any sort of multigrain or porridge sourdough. The groats can also make a delicious breakfast porridge on their own, served hot with a bit of honey and jam. In the Jewish culture, the Kasha is cooked and made into a savoury side dish with noodles.

Buckwheat Sourdough Loaf Specs

Yield	1 X 1280 gram loaf
Total dough weight	1280 grams
Pre-Fermented Flour	49.08%
Levain % in Final Dough	200.5%
Total Hydration	87.03%

The bread tin I am using for this formula is 24.5cm in length by 11cm wide by 9cm deep. For anyone working in inches, that’s 9.75 X 4.5 X 3.75 inches. If you don’t have a bread tin and would like to invest in one, I really like USApan Bakeware and Rackmaster pans. You can scale the formula to fit any size loaf pan using my cracked buckwheat sourdough dough calculator.

Total Formula

Weight	Ingredient	Bakers %
225 grams	Whole Wheat Flour	50%
225 grams	Dark Rye Flour	50%
391 grams	Water	70%
69 grams	IPA Beer	30%
10 grams	Levain	2.2%
12 grams	Salt	2.6%
229 grams	Toasted Sesame Seeds	100%
50 grams	Cracked Buckwheat	10.9%
70 grams	Honey or Malt	15.7%

Note: I am using freshly milled whole wheat and whole rye. Depending on your grains and how they are milled the hydration may vary. If you need to you can add a little bit of water after the mix to adjust accordingly.

Cracked Buckwheat Sourdough Baking Schedule

To help simplify the process I have created some sourdough schedules. These schedules are meant to be used as guidelines. Keep in mind that temperatures, starter health are just a few of many factors that can change your dough times.

Buckwheat Sourdough with Beer Dough Schedule

Mix the Buckwheat Sourdough Levain – 11:00pm

This buckwheat sourdough recipe favours an overnight fermented levain. The acidity built in the levain will help contrast the sweetness of the honey and really enhance the flavour of the bread.

Mix all the ingredients until well combined. Cover with a lid. I like to place an elastic band around the top of the levain at the beginning of the feed so I can monitor its growth. Let rise for about 11-13 hours at 22°C/72°F.

Weight	Ingredient	Bakers %
110 grams	Whole wheat flour	50
110 grams	Dark rye	50
230 grams	Water at 22°C/72°F	104
10 grams	Levain	4.5

Note: I like to mix the levain in a larger container so that I can mix the final dough in the same container. No-fuss and most important fewer dishes!

Mix the Buckwheat Sourdough Dough – 11:00am

Weight	Ingredient
115 grams	Whole Wheat Flour
115 grams	Dark Rye Flour
161 grams	Water
69 grams	IPA Beer
12 grams	Salt
460 grams	Levain
229 grams	Toasted Sesame Seeds
50 grams	Cracked Buckwheat
70 grams	Honey or Malt syrup

This recipe is very straightforward. No bulk ferment, no folds and no complicated process. The majority of the fermentation and deep flavour comes from the long-fermented levain and a large amount of pre-fermented flour (49.08%).

Mix the flours and salt together.
Put the honey, toasted sesame seeds and cracked buckwheat on top of the flour.
Combine the beer and the water and pour into the cointainer or bowl with the rest of the ingredients. Mix until well combined.

Notes:

Pre-fermented flour refers to the amount of flour fermented BEFORE mixing the final dough.
If using a stand mixer use the paddle attachment.

Desired Dough Temperature – 30°C/86°F.

Bulk Fermenation 11:15am – 11:45am

No folds are required, just let the dough do its thing. After 30 minutes the dough will be a little bit stiffer than after the inital mix. Don’t worry it’s part of the process.

Bulk ferment the dough for 30 minutes at 26°C/78°F. I use a a Brod & Taylor proofing box to maintain the temperature but if you do not have one, room temp is fine.

Shape the Buckwheat Sourdough 11:45am

Lightly oil your bread tin unless using a non stick tin.
Using a wet dough scraper, scoop the dough and place it into the dough tin. While filling the tin, lightly press down on the dough with a dough scraperto prevent any air pockets.
When all of the buckwheat sourdough is in the tin, use a wet dough scraper to smooth the top and sides of the dough.
Sprinkle the dough with a good coating of rye or whole wheat flour.
Cover the doug with a clean kitchen towel.

Final Proof 12:00pm – 12:30pm

Let rise for 30 minutes at room temperature. You should see the top JUST starting to crack.

Baking 12:30pm – 1:30pm

Score a straight line or an X pattern in the bread with a wet blade
Bake with steam at 235°C/460°F for 50-60 minutes. Halfway through the baking time vent the steam. The buckwheat sourdough is done when the internal temperature reaches 97°C/206°F.
Remove the dough from the tin immediately after baking to prevent the loaf from steaming itself.
Let rest for at least 8 hours before serving (I know i’t’s hard but do your best!).

Buckwheat Sourdough Recipe Final Thoughts

I love having quick whole grain sourdough recipes on hand. Not only are they simple to plan and make, but they also taste great and are packed full of fibre and nutrients. Buckwheat, sesame, honey and beer create a unique and wonderful flavour combination. This bread pairs well with cultured butter, sharp cheeses, charcuterie and fruit.

Other Sourdough recipes:

If you loved this sourdough buckwheat bread recipe then make sure to check out our simple tin loaf recipe and our rye and beer pretzel recipes. If you are looking for another 100% whole grain sourdough recipe check out our 100% whole wheat sourdough recipe.