Buckwheat bread – gluten-free baking with natural sourdough

Buchweizenbrot - Glutenfrei backen mit Natursauerteig

Buckwheat bread – gluten-free baking with natural sourdough

Those who want to bake gluten-free breads with buckwheat can also do so in the sourdough variety.
To prevent the buckwheat from crumbling or becoming dry, you will need a cook or swell piece. We prefer to use psyllium husks for this purpose. Remember to feed your sourdough starter several hours or half a day before preparing the dough, this way it will be strong and you will get (without the addition of yeast) an airy bread.


350 g buckwheat, freshly ground
450 g water
20 g (= l tbsp.) honey
10 g (= 1 tbsp.) psyllium husks
50 g (= 2 tbsp.) buckwheat sourdough starter, alternatively rye sourdough starter
20 g (= l tbsp.) salt

Alternatively, move and knead the dough a little more or use the
rye-sourdough-starter fold dough card. This brings air into the dough and later an even more beautiful result.
20 g (= 1 tbsp.) salt

a sip of whey
5 g fresh yeast
or 1 tsp dry yeast
(only necessary if the
sourdough starter is very young)


  1. Mwx Water, honey, salt, psyllium husks and sourdough starter very well in a bowl with a whisk and leave to swell for 5 minutes.
  2. Add gradually the flour to the liquid mixture, mix with a spoon and knead for about 5 minutes to form a dough.
    Mix well with a whisk and let swell for 5 minutes.
  3. Let the dough rest at room temperature for a total of 24 hours, protected from drying out with a lid or plate.
  4. For a better baking result, but optional: after about 2-4 hours you can move the dough again a little and knead or fold it with the dough card. This brings air into the dough and later an even more beautiful baking result.
  5. After resting for about 16 hours, the dough is kneaded again and shaped into a ball with a little flour. Now place in a proofing basket (or bowl) dusted with flour and cover with a tea towel.
  6. Hours later, when the dough has rested for a total of 24 hours, the bread can be baked. Set the oven to 230 °C top and bottom heat or to 220 °C (if you bake without a lid).
  7. Carefully invert the dough from the proofing basket into the pan and place in the hot oven. If you do not have a mold, you can try freestanding.
  8. Baking time depends on the vessel and is about 60 minutes. If you bake with a lid, you can remove the lid in the last 10-15 minutes or take the bread out and continue baking on a rack,
    so it gets a better crust. You can also leave your bread in the turned off oven for another 10-15 minutes, this way you’ll make sure it’s baked through at the end.
  9. Let the bread cool on a rack.

Buckwheat rice bread

You can also replace half of the buckwheat with freshly ground rice flour (whole grain).


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