Category Archives: Baking

Buckwheat bread

By   January 14, 2017

I don’t have a beer to review at the moment. It’s getting harder to come by new ones I haven’t reviewed already. On the other hand I’ve been baking and I had such a successful gluten free bread I couldn’t resist sharing it here.

It is based on this recipe but I made several changes to it. The main one is I don’t use yeast. I’ve been experimenting with sourdough and I made a basic starter. It’s basically 50g buckwheat with 50ml of water repeating the process every day for four days.

As for the bread recipe, here it goes.

Buckwheat bread
Print Recipe
Servings Prep Time
1 loaf 20 minutes
Cook Time Passive Time
45 minutes 1 hour
Servings Prep Time
1 loaf 20 minutes
Cook Time Passive Time
45 minutes 1 hour
Buckwheat bread
Print Recipe
Servings Prep Time
1 loaf 20 minutes
Cook Time Passive Time
45 minutes 1 hour
Servings Prep Time
1 loaf 20 minutes
Cook Time Passive Time
45 minutes 1 hour
Ingredients
  • 60 grams buckwheat or brown rice flour
  • 55 grams buckwheat sourdough starter
  • 55 grams cornstarch
  • 10 grams potato or tapioca starch
  • 1 tbsp hemp seeds
  • 10 grams sugar
  • 2 egg whites
  • 20 ml olive oil
  • 5 ml vinegar
  • 1 tsp salt
  • 2 tbsp xanthan gum
Servings: loaf
Recipe Notes

Mix well all the dry ingredients into a bowl. Make sure the xantham gum is thoroughly combined. I used hemp seeds because I had them at hand but I'm pretty sure that linseeds would work if not better.

Add then all the wet ingredients including the sourdough starter and combine them together. Once the dough holds its shape move into a floured surface and knead for a few minutes until you have a soft but firm dough. Keep the surface well floured to avoid it sticking to it.

Press on the dough to make a disc shape (not a flat bread). After this you can move the dough into a bowl and cover with cling film or clean wet towel. Leave to rise on a warm place. In my experience, using the sourdough, it didn't rise much but I left it for just over one hour. Most of the rising happened inside the oven.

Pre heat the oven to 200 degrees. With a knife make a shallow cross cut on top of the dough to give it a rustic finish. Put the dough into the oven and decrease the temperature to 180 degrees. Bake for 45 minutes or until the bread has a nice brown colour.

[UPDATE]: I thought that as I was using buckwheat for the sourdough starter I could replace the buckwheat but rice flour for subtle flavour and it worked very well.

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