- Prep time: 1 hour 20 minutes + 10 hours for proofing and preparation of the sourdough starter
- Cook time: 40 minutes
- Serves: 1 load, 750g
- Difficulty: easy
- Course: baking
- Cookware: round bake tin, 24 cm, scales, KitchenAid planetary food processor
- Cuisine: European
Ingredients
For the dough:
- 150 g ripe stiff wheat sourdough starter
- 200 g strong bread flour
- 75 g plain rye flour
- 75 g plain buckwheat flour
- 200 g water
- 50 g sunflower seeds
- 50 g flax seed
- 30 g sesame seeds
- 7 g salt
- 3 g dry dark malt
For sprinkling:
- 4 tbsp sesame seeds
For greasing:
- vegetable oil for greasing the proofing container
- butter for greasing the bake tin
Cooking method
STEP 1
Put a dry skillet over medium heat. Fry the sesame seeds until golden brown and the characteristic nutty aroma. Pour from the skillet, let cool. In a bowl, combine flax seeds, sunflower seeds and malt. Cover with warm water so that the seeds are completely covered with water. Set aside for 2-3 hours.
STEP 2
In a large bowl, combine flour, water and sourdough starter. Knead the dough with your hands or using a mixer. Knead the dough with a mixer for 5 minutes or by hand until the dough stops sticking to your hands and becomes smooth. Cover the bowl with the dough with a towel and let it rest for 45 minutes. Add salt to a bowl of dough. Knead the dough with a mixer for 10 minutes or by hand until the dough is smooth and begins to collect into a ball.
STEP 3
Grease a plastic container with vegetable oil. Lay out the dough, cover with foil and let it rest for 45 minutes. Make “stretch and fold” for 2 times each 45 minutes. With wet fingertips, grab a portion of the dough and stretch it upward. Then fold the dough over toward the center of the bowl. Give the bowl a one-quarter turn and repeat: stretch the dough upward and fold it over toward the center of the bowl. Do the same on each of four sides.
STEP 4
Grease a baking tin with oil. Dust the table with flour. Place the dough with wet hands and form a loaf. Sprinkle the sesame seeds on parchment, roll the loaf in the sesame seeds and transfer to a baking tin. Cover the baking tin with cling film and leave the dough to stand at room temperature for 5 hours or for 10-12 hours in the fridge.
STEP 5
Heat the oven to 240C. Pour hot water into a glass. Place a baking tray at the bottom of the oven. Pour a glass of hot water to a tray on the bottom of the oven. Sprinkle the loaf of bread with water lightly. Lower the temperature to 210C and bake the bread for 20 minutes. Sprinkle the bread with water again and bake for another 10 minutes. Slightly cool the baked buckwheat bread in the form, take it out and make finally cool on the rack for an hour.
My tips and tricks:
My main advice to you is: be patient. Buckwheat bread must not be cut and eaten hot! It reveals its taste only after some time. Well, if it’s too long for you, bake it in the evening and eat it for breakfast with good soft butter.
- 150 g ripe stiff wheat sourdough starter
- 200 g strong bread flour
- 75 g plain rye flour
- 75 g plain buckwheat flour
- 200 g water
- 50 g sunflower seeds
- 50 g flax seed
- 30 g sesame seeds
- 7 g salt
- 3 g dry dark malt
- 4 tbsp sesame seeds
- vegetable oil for greasing the proofing container
- butter for greasing the bake tin
- Put a dry skillet over medium heat. Fry the sesame seeds until golden brown and the characteristic nutty aroma. Pour from the skillet, let cool. In a bowl, combine flax seeds, sunflower seeds and malt. Cover with warm water so that the seeds are completely covered with water. Set aside for 2-3 hours.
- In a large bowl, combine flour, water and sourdough starter. Knead the dough with your hands or using a mixer. Knead the dough with a mixer for 5 minutes or by hand until the dough stops sticking to your hands and becomes smooth. Cover the bowl with the dough with a towel and let it rest for 45 minutes. Add salt to a bowl of dough. Knead the dough with a mixer for 10 minutes or by hand until the dough is smooth and begins to collect into a ball.
- Grease a plastic container with vegetable oil. Lay out the dough, cover with foil and let it rest for 45 minutes. Make “stretch and fold” for 2 times each 45 minutes. With wet fingertips, grab a portion of the dough and stretch it upward. Then fold the dough over toward the center of the bowl. Give the bowl a one-quarter turn and repeat: stretch the dough upward and fold it over toward the center of the bowl. Do the same on each of four sides.
- Grease a baking tin with oil. Dust the table with flour. Place the dough with wet hands and form a loaf. Sprinkle the sesame seeds on parchment, roll the loaf in the sesame seeds and transfer to a baking tin. Cover the baking tin with cling film and leave the dough to stand at room temperature for 5 hours or for 10-12 hours in the fridge.
- Heat the oven to 240C. Pour hot water into a glass. Place a baking tray at the bottom of the oven. Pour a glass of hot water to a tray on the bottom of the oven. Sprinkle the loaf of bread with water lightly. Lower the temperature to 210C and bake the bread for 20 minutes. Sprinkle the bread with water again and bake for another 10 minutes. Slightly cool the baked buckwheat bread in the form, take it out and make finally cool on the rack for an hour.