I love buckwheat 🙂 It is an easy-to-find substitute to wheat flour, and it tastes delicious! This is a rather large loaf, and depending on the type of yeast you like to use, it needs to leaven once, or twice! I love to make small round shapes because in my view, the more crust, the better 😉
Ingredients: (yields one big loaf)
- 300g buckwheat flour
- 150g glutinous rice flour
- 5g raw sugar
- 5g salt
- 3 1/2 tsp dried active yeast
- 50g boiling water + 100g cold water
- 250g water
Preparation: 30 minutes
Leavening: 2h then 1h30
Baking: 1h45 – 200°C
- In a bowl, pour the boiling water and the cold water. Whisk in the dried active yeast and the sugar. Let it foam for 10 to 15 min in a warm environment.
- Mix the flours together. Add the yeast mixture and knead for about 10 minutes until the dough starts to be elastic. Add a little moisture if the dough is too dry.
- Add the salt and knead for 5 more minutes. Form a ball in the bowl and film with cling film.
- Let the dough leaven in a warm place for two hours.
- After two hours, shape the dough in whatever form you prefer and let it leaven until doubled (takes around 1h30).
- Preheat your oven to 200°C and bake until the crust is hard, brown in colour and makes a distinctive crushing sound. Let the bread cool down before cutting so that the crumb sets.