Buckwheat loaf *

Buckwheat loaf *
Buckwheat loaf *

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


  1. 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.
  2. 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.
  3. Add the salt and knead for 5 more minutes. Form a ball in the bowl and film with cling film.
  4. Let the dough leaven in a warm place for two hours.
  5. After two hours, shape the dough in whatever form you prefer and let it leaven until doubled (takes around 1h30).
  6. 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.

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