Buckwheat Bread

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Votes: 71
Rating: 3.17
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Servings 2loaves
Prep Time 30 minutes
Cook Time 35 - 40 minutes
Passive Time 3 hours (approx.)
Submitted By Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 71
Rating: 3.17
You:
Rate this recipe!
Servings 2loaves
Prep Time 30 minutes
Cook Time 35 - 40 minutes
Passive Time 3 hours (approx.)
Submitted By Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Dissolve yeast in the warm water; add the molasses. Stir in the buckwheat flour and 1 cup whole wheat flour, beating vigorously for about 50-70 strokes. Cover with a cloth and place in a warm spot for about 30 minutes. This will make a sponge.
  2. Fold in the salt and oil, not cutting into the mixture, but turning and folding the whole mass over. Work in the remaining 3 cups of whole wheat flour and the 1-2 cups unbleached white flour as need to prevent it from sticking.
  3. Turn out onto a floured work surface; knead until smooth (5-10 minutes). Place dough in a greased bowl; turning once to coat; cover and let rise 60-90 minutes. Deflate dough; shape into 2 loaves.
  4. Place in greased loaf pans. Cover and let rise again until doubled.
  5. Preheat oven to 375 degrees F and bake on middle rack of oven for 35-40 minutes. (Rub with butter for a soft crust.) Remove loaves from pans and cool on rack.
Recipe Notes

Although buckwheat flour is gluten-free, this particular recipe requires whole wheat flour and unbleached white flour. The addition of these flours adds gluten to this bread.

Products Used in this Recipe
Recipe Comments

3 thoughts on “Buckwheat Bread

    1. recipe specialist

      Hi Denny,
      This recipe will make 2 loaves which can be baked in a 8-1/2″x 4-1/2″ loaf pan.

      Reply
  1. Mark Sillman

    I can’t help but wonder: do this and other basic bread recipes work using 100% buckwheat, replacing the whole wheat and white flour with buckwheat flour? If not, why not? Too dense? Too crumbly?

    (Other recipes I am thinking of: Mark Bittman has a very basic 100% whole wheat recipe with 3 cups ww flour, 1 c water, 1 tsp yeast: soak yeast in 43 C (110 F) water + tiny amount of sugar for 10 min., add to flour with olive oil and salt, mix, knead, let rise, knead, form loaf, let rise, bake at 176 C (350 F) for 45 min. Why not just replace the flour with buckwheat flour?)

    Mark S.

    Reply

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