Buckwheat and Rye

No, not speculative fiction with a humorous slant. I baked again!

  • 350g strong rye flour
  • 200g strong wheat flour
  • 150g buckwheat flour
  • 50g cracked buckwheat groats
  • 150g active sourdough starter
  • 1 sachet dry instant yeast
  • 1 tsp sugar
  • 16g salt
  • 1 tsp bread spice
  • 2 tbsp walnut oil
  • topping: 1 egg white, 1 tbsp cracked buckwheat

Combine wheat, groats and yeast in a bowl.
Add and combine with 175 ml lukewarm water and sourdough.
Add sugar, salt, oil, bread spice and 175 ml water and combine again.

Knead on a floured table top for 10 minutes.
Let rise in a floured and covered bowl for 1 hour.
Take out of the bowl and shape a round loaf. I did two book folds.
Put back in the bowl or a banneton, cover and let rest another hour.

After that you can bake straight away. I put my bowl in the fridge over night. In the morning I took the bowl out of the fridge, transferred the loaf into a floured banneton and let it warm up for two hours.

Pre-heat the oven to 240 C.

Turn the loaf from the banneton onto a baking sheet, lightly cover it with egg white and sprinkle it with cracked buckwheat. Score it with a nice pattern and transfer it with the sheet into your Dutch oven. 

Put the lid on and set the pot on the lowest shelf in the oven.
After 10 minutes turn down the heat to 220 C.
After another 20 minutes take off lid, turn the pot by 180 degrees and bake another 20 minutes openly.
(= a total of 40 minutes at 220 C)

Voila! Let the bread cool for at least an hour, before cutting into it. Ideally wait till it has completely cooled. It‘s better for the crust.

Here it is…


Pretty dense, but the rising time was pretty short. Heavy. Crumbly — most likely due to the buckwheat, which is gluten-free. I like it though. Maybe a longer rising time next and less bread spice. Possibly even more salt…