📝 About This Recipe
This deeply aromatic loaf captures the rugged soul of Central European baking, blending the nutty, earthy intensity of buckwheat with the sweetness of wildflower honey. Unlike standard white breads, this recipe utilizes a long fermentation process to develop a complex flavor profile and a moist, tight-knit crumb that stays fresh for days. It is a nutritional powerhouse, offering a sophisticated alternative to traditional wheat breads with its distinctively dark, crackling crust and mineral-rich profile.
🥗 Ingredients
The Dry Base
- 1.5 cups Buckwheat flour (preferably stone-ground for texture)
- 2.5 cups Bread flour (high-protein flour helps the structure)
- 2 teaspoons Fine sea salt
- 2.25 teaspoons Instant yeast (one standard packet)
The Liquid Mix
- 1.5 cups Warm water (aim for 105-110°F)
- 2 tablespoons Wildflower honey (or dark molasses for a deeper color)
- 3 tablespoons Extra virgin olive oil (plus extra for greasing the bowl)
- 1 teaspoon Apple cider vinegar (helps condition the dough)
Seeds and Texture
- 1/4 cup Toasted sunflower seeds (optional, for internal crunch)
- 2 tablespoons Raw buckwheat groats (for topping)
- 1 piece Egg white (lightly beaten for the egg wash)
👨🍳 Instructions
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1
In a large mixing bowl or the bowl of a stand mixer, whisk together the buckwheat flour, bread flour, and instant yeast until well combined.
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2
In a separate measuring jug, combine the warm water, honey, olive oil, and apple cider vinegar. Stir until the honey is completely dissolved.
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3
Make a well in the center of the dry ingredients and pour in the liquid mixture. Add the sea salt at this stage to prevent it from coming into direct contact with the yeast immediately.
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4
Using a sturdy wooden spoon or the dough hook attachment, mix until a shaggy, sticky dough forms. If using a stand mixer, knead on medium-low speed for 6-8 minutes.
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5
If kneading by hand, turn the dough onto a lightly floured surface. Knead for 10 minutes; the dough will be tackier than 100% wheat dough due to the buckwheat, so avoid adding too much extra flour.
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6
Fold in the toasted sunflower seeds during the last 2 minutes of kneading until they are evenly distributed throughout the dough.
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7
Shape the dough into a smooth ball and place it in a lightly oiled bowl. Cover with a damp cloth and let it rise in a warm, draft-free spot for 90 minutes, or until doubled in size.
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8
Gently punch down the risen dough to release the air. Turn it out onto a workspace and shape it into an oval baton or a round boule.
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9
Place the shaped loaf onto a parchment-lined baking sheet or into a greased 9x5 inch loaf pan. Cover loosely and let rise for another 45-60 minutes.
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10
Preheat your oven to 400°F (200°C). For a better crust, place an empty cast-iron skillet on the bottom rack of the oven while it preheats.
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11
Brush the top of the loaf gently with the beaten egg white and sprinkle the raw buckwheat groats over the top, pressing them slightly so they adhere.
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12
Using a very sharp knife or a baker's lame, score the top of the bread with three diagonal slashes about 1/2 inch deep.
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13
Place the bread in the oven. Carefully pour 1 cup of hot water into the preheated skillet on the bottom rack to create steam, then quickly close the oven door.
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14
Bake for 40-45 minutes. The bread is done when the crust is dark mahogany and the internal temperature reaches 195-200°F, or when the bottom sounds hollow when tapped.
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15
Transfer the loaf to a wire rack and allow it to cool completely (at least 1 hour) before slicing. This is crucial as the buckwheat crumb needs time to set.
💡 Chef's Tips
Buckwheat is gluten-free, so the bread flour is essential here to provide the structure needed for the bread to rise. If the dough feels too wet, resist the urge to add lots of flour; buckwheat absorbs moisture slowly, and a wetter dough yields a lighter loaf. For a vegan version, substitute the honey with maple syrup and skip the egg white wash, using a little water or oil instead. Always use a thermometer to check doneness; buckwheat breads are dense and can look cooked on the outside while remaining gummy in the center. Store leftovers in a paper bag for 2 days or slice and freeze for up to 3 months.
🍽️ Serving Suggestions
Serve thick slices toasted with salted cultured butter and a drizzle of extra honey. Pairs beautifully with a hearty beef stew or a creamy mushroom soup. Try it as a base for an open-faced sandwich with smoked salmon, cream cheese, and fresh dill. Excellent when served alongside a sharp blue cheese and a glass of dry cider or stout. Use day-old slices for a savory French toast seasoned with thyme and cracked black pepper.