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.