September 1, 2016 - 8:18pm
Tips on incorporating buckwheat flour
Hi, all. I bought a small bag of organic buckwheat flour after reading about its nutty, earthy flavor. Any favorite recipes for incorporating buckwheat flour into a country style hearth sourdough? I am not interested in a GF loaf, but I am interested in creating something seedy, grainy and hearty. Perhaps with my favorite spelt flour? I have a 50/50 rye/spelt starter and a 50/50 wheat/APF starter - both fed 2x daily and ready to rock and roll! All suggestions are most welcome! Many thanks.
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where I used buckwheat. Most of them also include spelt. I only use 5 to 10 % buckwheat in the recipes because buckwheat doesn't have any gluten. It is actually a relative of rhubarb.
http://www.thefreshloaf.com/node/46130/123-sourdough
http://www.thefreshloaf.com/node/48969/123-spelt-multigrain-loaf
http://www.thefreshloaf.com/node/46303/grains-and-seeds-bread
I hope these inspire you to go ahead and use that bag you have!
These are terrific! Thank you. I am considering doing a porridge bread with some Bob's RM 10-Grain Cereal I have. I will post whatever it is I decide to go with -- thanks so much for the inspiration!
into the dough whole. Since you ahve flour you can toast it, or roast it, and then make a porridge out if it to bring out all of its flavor - yummy!
I ended up doing 2 loaves at about 85% hydration w/ 200 KAF bread flour, 200 KAF artisan bread flour, 200 spelt, 200 WW, 200 buckwheat.. added about 2 TBL honey, an eyeballed cup of BRM 10-grain cereal cooked to a fairly thick consistency & cooled, about 1/2 KAF harvest grain blend (soaker), a little VWG, 24g fine sea salt. Autolysed for about 2.5 hours. Cold proofing right now! Excited and nervous.