I love buckwheat flour pancakes for my weekend breakfast, so I decided to add some buckwheat flour into my English breakfast muffin recipe. It works a treat! The buckwheat flavours come through very subtly and the dominance of strong white wheat flour ensures the muffins get a good rise and come out with a soft, even and well structured crumb. So if you’re looking for English muffin recipe ideas with a twist, these buckwheat English muffins are an easy and tasty way to start.
Buckwheat English Muffins Recipe
Prepare the dough on the evening before you’d like to serve the muffins for breakfast. You can keep the dough in the fridge overnight. Take the muffin dough out of the fridge an hour before you need it and – one hour later – you can sit down to enjoy your beautifully flavoursome buckwheat flour English muffins.
Buckwheat English Muffins Ingredients
350g strong white bread flour
150g buckwheat flour
7g dried yeast
How To Make Buckwheat English Muffins
Day 1 – evening
Combine all ingredients and form a dough.
Place in a bowl, cover with a lid and leave to rise for 30 minutes.
Punch down the dough in the bowl, cover with the lid again and place in the fridge overnight.
Day 2 – morning
Take the dough out of the fridge and leave to warm up to room temperature for about an hour.
Turn the dough out onto your work surface and roll out to about 2 cm thick.
Cut out six muffins with a straight-sided cutter, 9cm in diameter.
Lightly dust part of your work surface with fine semolina.
Place the muffins on the semolina layer, ensure you keep some space between them as they will expand slightly.
Turn the muffins once to ensure both the top and bottom are covered in semolina.
Cover with a tea towel and leave to prove for 30 minutes.
Preheat a heavy-based frying pan on the hob at a very low heat. Place the muffins on the hot frying pan plate and cover the pan with a lid, to capture the heat.
Toast the muffins for approximately 5-10 minutes (keep an eye out to prevent burning), then flip over and griddle for another 5-10 minutes on the other side. I use a thermometer to ensure the inside temperature of the dough has reached 94°C which means the muffins are fully baked through.
Buckwheat galettes are a weekend breakfast staple in our house and the wonderfully distinctive taste of buckwheat flour makes for interesting bread baking too. There is quite a variety of robust tasting breads and bakes you can achieve with buckwheat. Here is my selection of the best buckwheat bread recipes.
10 things to know about buckwheat
Buckwheat isn’t wheat. It’s the seed of an annual cold-climate loving plant belonging to the rhubarb family. The seeds are pointed and triangular in shape.
Buckwheat is sold as groats (hulled whole buckwheat), as kasha (toasted buckwheat groats) or flour.
Buckwheat flour comes from the milled de-husked seeds of the buckwheat plant (fagopyrum esculentum). The fine-textured, grey-ish flour usually comes as wholemeal with the full de-husked seed being crushed.
Buckwheat has a strong, distinctive, nutty flavour.
Buckwheat flour is gluten-free and is used in gluten-free baking to add flavour and nutritional value.
It’s popular in Eastern Europe (blinis and kasha) and Japan (soba noodles).
The biggest producers of buckwheat are Russia, China and Kazakhstan.
Buckwheat contains higher levels of zinc (helps to bolster the immune system), copper, and manganese than other cereal grains.
It is also a useful source of rutin which is thought to help control blood pressure and to possess anti-inflammatory and anti-carcinogenic properties.
The Distillerie des Menhirs makes a pure buckwheat whisky, described here as ‘smooth, strange and unique’. Would love to try it!
10 best buckwheat bread recipes
No matter what rocks your taste buds, buckwheat has an answer. A world of possibilities opens up when you start looking at baking with buckwheat flour and I’ve collated a list of some of the very best recipes.
Here are my top 10 buckwheat flour and pancake recipes, followed by my own recipe for a sourdough bread with buckwheat flour (see below the list).
A delicious buckwheat yeast bread with seaweed (The New York Times) A recipe inspired by the region of Brittany; ingredients include buckwheat flour, wheat flour, kombu seaweed and dried yeast; ideal with seafood, think oysters, scallops or mussels.
Wholesome buckwheat crackers with sesame (The New York Times) Great with smoked salmon; ingredients include buckwheat flour, wheat flour and sesame seeds. Note though, that I used about 3-4 times as much water as used in the recipe to bring the dough together.
Buckwheat galettes (galettes de sarrasin) A buckwheat flour pancake recipe from the North of France, using 100% buckwheat flour and filled with ham, cheese, spinach and eggs.
Sprouted buckwheat bread recipe (raw) (The Raw Chef) An inspiring raw food recipe worth trying; ingredients include sprouted buckwheat, sun-dried tomatoes, courgette, apple, avocado and flax meal.
Buckwheat soda bread recipe (Dan Lepard for The Guardian) If gluten-free soda bread is your thing, here’s a good recipe to try; based on buckwheat flour and potato flour.
Gluten-free bread & linseed bread This yeast-based recipe combines buckwheat flour, cornflour, linseed and psyllium husk powder with water, yoghurt and olive oil to form a wholesome loaf of gluten-free bread.
Buckwheat pita bread recipe (Souvlaki For The Soul) Don’t expect them to puff, but these buckwheat flatbreads taste superb with souvlaki and tzatziki.
Buckwheat pancakes A weekend brunch special; ingredients include buckwheat flour and buckwheat groats; serve with smoked salmon, cream cheese and green leaves
Griddled buckwheat muffins from Dan Lepard’s The Handmade Loaf Another breakfast special; for some reason buckwheat works particularly well when served early in the morning!
Buckwheat Florentines by My New Roots An innovative take on the traditional almond-based Florentine biscuit, this recipe includes raw buckwheat groats and a vanilla cashew coating. I love the versatility of buckwheat!
Buckwheat bread recipe
This is my tried and tested buckwheat bread recipe, using sourdough to leaven the dough. The buckwheat flavours are subtle and well balanced.
This is a delicious and wholesome bread, with the flavours of buckwheat subtly infusing the sourdough loaf. This buckwheat bread recipe is the perfect bread for both savoury and sweet toppings, ideal for breakfasting and snacking.
For the sourdough
75gwheat sourdough starter
For the main dough
450gstrong white wheat bread flour
Prepare the sourdough 12 - 14 hours before you make the main dough. Combine the sourdough starter, buckwheat flour and water in a medium, cover and leave to rest at room temperature.
When you are ready to make the main dough, combine 120g of the sourdough mixture (the rest should go back into the fridge for your next bake), the wheat flour, the additional buckwheat flour, the water and salt and form a dough.
Knead for a good 10 minutes until you have a smooth and elastic dough. Use your dough scraper to help with this process.
Place into a bowl and cover. Leave to rest for an hour or two until visibly risen.
Prepare a proofing basket by lightly dusting it with flour.
Punch down the dough and shape into a round loaf. Bathe the dough in flour (I use rice flour) and place seam-side up into the proofing basket.
Cover the proofing basket with a polythene bag to keep the moisture in and prove for several hours at room temperature until risen.
Preheat the oven to 220°C and if you are using a baking dome, heat this up from cold in the oven at the same time.
Turn out the loaf from the proofing basket onto the baking dome plate (or baking tray lined with baking paper), score it with your scoring knife and cover with the baking dome cover if using.
Place in the oven and bake at 220°C for 15 minutes and at 190°C for a further 40 minutes. Take the lid off the baking dome for the last 10 minutes if using.