Buckwheat Sourdough Bread RecipeThis post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.
This amazing recipe for healthy buckwheat sourdough bread is soft, fluffy, and loaded with nutrients. Made with just a few simple ingredients, this buckwheat sourdough recipe is so easy to make that even beginners will feel confident making it!
I have always had a soft spot in my heart for homemade bread. Sure, you can grab a loaf of bread at the grocery store. But nothing beats a loaf of freshly-baked sourdough bread right out of the oven. Those glorious smells bring me right back to my childhood and make me feel at home. Many people think of baking bread from scratch as a daunting task reserved only for the pros, but this couldn’t be further from the truth.
This unbelievable buckwheat bread recipe requires just 10 minutes of prep time and under an hour in the oven before it’s baked to fluffy perfection. If you’ve never baked with buckwheat flour, you have been seriously missing out. Commonly used to make everything from buckwheat pancakes to cookies and even noodles, this type of flour is a superstar in the health food world.
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Buckwheat flour starts with buckwheat – a nutrient-dense ancient grain known for its nutty, earthy flavor. The buckwheat groats are ground into flour and transformed into baked goods like this fabulous buckwheat flour sourdough. Enjoy your homemade bread simply with peanut butter, turn it into toast with fresh avocado and cream cheese, or turn it into an ultra-satisfying sandwich by piling it high with hummus and veggies.
No matter how you choose to enjoy your sourdough buckwheat bread, be warned – it tends to go quick in my house. If this is your first time baking bread from scratch, this is a great bread recipe to start with. It’s super easy and beyond rewarding. Happy baking!
👩🏽🍳 Why This Recipe Works
- Made with whole grains
- Nutrient-dense bread recipe
- Soft, fluffy, and delicious
- Kid-friendly (and beginner-friendly!)
- Tastes amazing the next day
- Bakes in under an hour
This delicious buckwheat sourdough bread recipe is naturally vegan and can easily be made into gluten-free buckwheat sourdough with a few simple swaps. The best part is that you probably already have most of the ingredients at home!
Buckwheat Flour: You can find buckwheat flour at most grocery stores where you would find other alternative bread flours like brown rice flour, millet flour, and oat flour. If you want to make your own flour using whole-grain buckwheat groats, simply toss them into a food processor or blender and pulse until a fine flour forms.
All-Purpose Flour: To ensure that our buckwheat sourdough is fluffy rather than dense, you’ll need to use a combination of buckwheat and all-purpose flour or gluten-free flour. I’ve done lots of recipe testing to come up with the ideal ratio, so you can trust that this is the perfect combination for the best sourdough buckwheat bread.
Whole Wheat Flour: While you could simply combine buckwheat and all-purpose flour, I like to add whole-wheat flour into the mix for added nutrients. By using both regular all-purpose flour and whole grain flour, you wind up with bread that tastes amazing and is packed with fiber and other beneficial nutrients.
Sourdough Starter: A fermented dough made with wild yeast and lactobacilli, sourdough starter is essential for making any sourdough bread recipe rise. You can often find it at health food stores and bakeries, but many people choose to make their own sourdough starter instead. Feel free to use a gluten-free sourdough starter if desired. Save any leftover starter for future sourdough recipes. (PS -fermented buckwheat bread is great for digestion!)
Coconut Sugar: You only need a small amount of coconut sugar to enhance the natural flavors of this sourdough bread with buckwheat flour. If you can’t find coconut sugar or want to try something else, you can use maple syrup or brown sugar instead.
There are plenty of tasty ways to customize this buckwheat sourdough loaf and make it your own. Below are some of my favorite options to try out!
- Spreads: Try slathering a spoonful of your favorite spread atop a slice. Some of my top picks include mashed avocado, nut butter, cream cheese, hummus, fruit compote, and Nutella.
- Toppings: If you want to jazz up your sourdough loaf with some savory toppings, try using rolled oats, whole buckwheat, pumpkin seeds, sesame seeds, or flaky sea salt.
- Gluten-Free Buckwheat Sourdough Bread: You can easily turn this dish into gluten-free bread by swapping out the all-purpose flour and whole-wheat flour with gluten-free flour. Make sure to also use a gluten-free starter.
- Spelt and Buckwheat Sourdough Bread: Spelt flour is light and airy with nutty flavors and a subtle sweetness. If you want to add it to this recipe, you can use it in place of the whole-wheat flour.
- Rye Buckwheat Sourdough Bread: Rye is incredibly nutrient-dense, so it would make a great addition to this recipe. I wouldn’t recommend using it to replace the all-purpose flour, but you can use it instead of whole-wheat flour or use equal parts of both.
Let’s break down how to make this whole grain buckwheat flour sourdough bread recipe. You only need around 10 minutes of prep time, a few hours to let the dough rise, and under an hour in the oven!
Whisk Bread Flours: In a medium bowl whisk together the flour, sugar, and salt.
Form Dough: To the dry ingredients add the sourdough starter and 1 cup of warm water. Mix until combined well. Add the remaining water and mix until well incorporated.
Knead Dough: Knead dough on a floured surface until smooth.
Let Dough Rest: Line a large bowl with a clean tea towel and dust with a sprinkle of flour. Place the bread dough into the bowl and cover. Rest in a warm place for 2-4 hours to allow the dough to rise slightly.
Prepare Oven, Prep Dough to Bake: Heat the oven to 400 degrees F / 200 C, along with a dutch oven for 20 minutes before cooking the bread. After the dough has rested for at least 2 hours, uncover the top of the dough and place a piece of parchment paper over it. Gently turn the bowl upside down to remove the dough onto your work surface. Score the dough with a sharp knife or a bread lame.
Bake Bread: Place the dough into the hot dutch oven, cover and cook for 20 minutes. Remove the cover and cook for another 25 minutes. Finish cooking for another 10 minutes either directly on the shelf rails or a baking tray. The sourdough bread should be ready when it sounds hollow when tapped and the outside is crusty.
Slice and Serve: Let the loaf cool on a cooling rack overnight. Once cooled completely, slice and enjoy.
You can serve this sourdough with buckwheat flour any way you would serve regular sourdough bread! I love stuffing my favorite sandwich fillings in between two slices of toasted sourdough and pairing it with fresh veggies or crackers. You can also serve it alongside soups or salads or even turn it into toast! You can’t really go wrong no matter how you serve this bread.
You can store your loaf of bread at room temperature for up to 3-4 days. It’s best when enjoyed during the first week, but you can freeze your bread to preserve for longer if needed. Make sure to let the bread cool completely before transferring it to an airtight container or plastic bag.
Yes! Unlike regular white flour, buckwheat flour is naturally gluten-free. It’s also a complete protein, meaning it contains all eight essential amino acids. Buckwheat flour is also way less processed than white flour and is packed with fiber, protein, and nutrients.
I wouldn’t recommend swapping out all-purpose flour for buckwheat flour. This type of flour should be used in conjunction with regular bread flour, not as an alternative. The result would likely come out incredibly dense if you tried to make a 1:1 swap. Instead, I recommend substituting only 25 percent of wheat flour for buckwheat flour in a bread recipe.
💭 Expert Tips
- Don’t have a dutch oven? No problem, you can simply use a large baking dish or loaf pan and cover with foil.
- Make sure to use a ripe sourdough starter to ensure a nice and fluffy loaf of bread. If you’re making this gluten free, use a buckwheat sourdough starter.
- Cooking times may vary based on the appliance used, so adjust as needed depending on what you are cooking with.
- Feel free to use a cloth-lined banneton proofing basket instead of a bowl when shaping the dough.
- This bread is best enjoyed within 2 days, but it will stay good when stored in an airtight container on the counter for up to 4 days. Leftover bread can be sliced and frozen for up to 2 months.
🍞 More Healthy Bread Recipes!
- Air Fryer Garlic Bread
- Best Vegan Pumpkin Bread
- Healthy Cornbread Recipe
- Blueberry Bread with Oats and Bananas
- Vegan Banana Bread Recipe
- Gluten Free Focaccia
📋 Recipe Card
Buckwheat Sourdough Bread
- In a medium mixing bowl whisk together the flours, sugar and salt.
- To the dry ingredients add the sourdough starter and 1 cup warm water. Mix until combined well.
- Add the remaining water, mix until well incorporated.
- Knead dough until smooth.
- Line a bowl with a clean tea towel and dust with a sprinkle of flour. Place the dough into the bowl and cover.
- Rest in a warm place for 2-4 hours to allow the dough to rise slightly.
- Heat the oven to 400F/ 200C, along with a dutch oven for 20 minutes before cooking the bread.
- After the dough has rested for at least 2 hours, uncover the top of the dough and place a piece of baking paper over it. Gently turn the bowl upside down to remove the dough. Score the dough with a sharp knife or a bread lame.
- Place the dough into the hot dutch oven, cover and cook for 20 minutes. Remove the cover and cook for another 25 minutes.
- Finish cooking for another 10 minutes either directly on the shelf rails or on a baking tray.
- The sourdough bread should be ready when it sounds hollow when tapped and the outside is crusty.
- Let the loaf cool on a cooling rack overnight. Once cooled completely, slice and enjoy.
- If you do not have a dutch oven simply use a large baking dish and cover with foil.
- The sourdough starter that is used must be ripe to ensure a lovely fluffy loaf of bread.
- Cooking times may vary based on the appliance used.
- A cloth lined banneton basket can be used instead of a bowl when shaping the dough.
- This bread is best enjoyed within 2 days. Leftover bread can be sliced and frozen for up to 2 months.
- To make this bread gluten free substitute the all purpose and whole wheat flours for gluten free flour and make sure to use a gluten free sourdough starter.