This buckwheat sourdough recipe is so easy to make and has a wonderful rich depth of flavour. The combination of buckwheat, sesame, beer and honey is one that will have you coming back slice after slice.
For the levain:
- 110 grams whole wheat flour
- 110 grams dark rye flour
- 230 grams water
- 10 grams levain
For the Buckwheat Sourdough:
- 115 grams whole wheat flour
- 115 grams dark rye flour
- 161 grams water
- 69 grams beer
- 12 grams salt
- 460 grams levain
- 229 grams toasted sesame seeds
- 50 grams cracked buckwheat
- 70 grams honey or malt syrup
For the levain:
- 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.
Mix the Dough:
- 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.
- Bulk ferment the dough for 30 minutes at 26°C/78°F.
- No folds are required during the bulk fermentation.
- 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.
- Let rise for 30 minutes at room temperature. You should see the top JUST starting to crack.
- 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 it’s hard but do your best!).
- 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.
- 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!
- Pre-fermented flour refers to the amount of flour fermented BEFORE mixing the final dough.
- If using a stand mixer use the paddle attachment.
Keywords: buckwheat sourdough, buckwheat sourdough recipe, buckwheat bread