Russia · Wheat + buckwheat
Russian Buckwheat Bread
Гречневый хлеб
An aromatic tin loaf balancing toasted buckwheat with wheat sourdough.
What makes this bread distinctive?
Buckwheat does not form gluten, so wheat flour provides the supporting structure. A measured proportion keeps the flavour distinct while preserving a sliceable crumb.
- Flour profile
- Wheat + buckwheat
- Core technique
- Sourdough + cold rest
HOME-OVEN FORMULA
From worktop to oven,
step by step.
Flour absorption, starter strength and room temperature all affect the result. On your first bake, watch the dough rather than the clock alone.
Method
- 01
Mix the flours with 300 g water and rest for 30 minutes.
- 02
Add starter, honey and salt. Add the remaining water according to consistency and knead for 6 minutes.
- 03
Fold twice over 90 minutes.
- 04
Place in a tin and refrigerate for 8-10 hours.
- 05
Bake at 230°C for 15 minutes, then at 200°C for 30-35 minutes.
BAKER'S NOTES
Small details,
better results.
- Increasing buckwheat too much makes the loaf fragile.
- For a stronger aroma, warm the flour very lightly in a dry pan until fragrant.
- Do not cut before it has cooled completely.
AT THE TABLE
How to serve it
- Mushroom soup
- Fresh cheese
- Honey and walnuts