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Sliced buckwheat sourdough bread on a white cutting board.
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5 from 7 votes

Buckwheat Sourdough Bread

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 after making it!
Prep Time10 minutes
Cook Time1 hour
Rising Time2 hours
Total Time3 hours 10 minutes
Course: Baking, Bread
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 14 slices
Calories: 128kcal
Author: Anjali Shah

Ingredients

Instructions

  • 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.

Video

Notes

  • 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.

Nutrition

Serving: 1slice | Calories: 128kcal | Carbohydrates: 27g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 170mg | Potassium: 87mg | Fiber: 2g | Sugar: 1g