Buckwheat is a true local superfood, rich in twelve essential amino acids, iron, magnesium, and zinc. Plus, it’s completely gluten-free, making it suitable for those avoiding gluten. Buckwheat is versatile and can be used in both sweet and savory dishes, and it’s excellent for baking bread. While baking bread does require some patience, the results are definitely worth the wait! Making buckwheat bread is not particularly difficult and is accessible to any bread lover. To help you try it yourself and experience its unique flavor, we’re sharing a simple sourdough buckwheat bread recipe!

Servings: 4
Preparation time: 6h + 12h + 45 minutes
Difficulty: Medium

You will need:

• 400g of buckwheat groats
• 500ml room-temperature water
• Clean kitchen towel
• Large plastic or glass bowl (avoid using metal bowls!).
• Wooden or plastic spoon (avoid using metal spoons!).
• 1-2 tsp salt
• 1-2 tsp chia seeds
• 1-2 tsp maple syrup or coconut sugar
• 2 tbsp sunflower seeds (optional)
• 2 tbsp pumpkin seeds (optional)

How to make sourdough buckwheat bread:

1. Prepare the Soak:

Combine the water and buckwheat groats in a bowl. Soak the buckwheat at room temperature for 6 hours.

2. Blend the Mixture:

After soaking, blend the buckwheat using an immersion blender, regular blender, or food processor until a smooth consistency is achieved.

3. Ferment the Dough:

Transfer the blended mixture to a large plastic or glass bowl. Cover it with a clean kitchen towel and let it ferment in a warm place for 12 hours. Ideally, the temperature should be around 36°C (97°F), but a warm room or near a radiator is acceptable. Ensure you use only wooden or plastic utensils to mix, and do not cover the bowl too tightly; a single clean kitchen towel is sufficient to allow the dough to breathe.

4. Prepare for Baking:

After 12 hours, the dough should have a light and airy texture with small bubbles on the surface. Mix in the salt, spices, and optional seeds gently to avoid losing the dough’s fluffiness.

5. Bake the Bread:

Pour the dough into a loaf pan lined with parchment paper. Bake in a preheated oven at 180°C (350°F) for 45 minutes.

6. Cool and Serve:

Allow the bread to cool under a towel before slicing. Enjoy!