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.
INGREDIENTS
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
OPTIONAL
a sip of whey
5 g fresh yeast
or 1 tsp dry yeast
(only necessary if the
sourdough starter is very young)
PREPARATION
- Mwx Water, honey, salt, psyllium husks and sourdough starter very well in a bowl with a whisk and leave to swell for 5 minutes.
- 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. - Let the dough rest at room temperature for a total of 24 hours, protected from drying out with a lid or plate.
- 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.
- 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.
- 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).
- 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.
- 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. - 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).
