Sourdough Buckwheat Bread

This sourdough buckwheat bread bursts with an amazing nutty flavor and makes for the perfect rustic and healthy bread for soups, stews, curries and morning toast. Includes both bread flour + buckwheat flour, active sourdough starter, water and salt. So simple and delicious!

This sourdough buckwheat bread holds such a special place in my heart! I grew up eating buckwheat pancakes, and any baked goods made with buckwheat flour bring me back to these memories.

This recipe makes for a very hearty bread that is packed with tons of nutty flavor. There is no commercial yeast to make the bread rise, so you will need an active and bubbly sourdough starter to ferment your loaf with wild yeast. The combination of earthy buckwheat flavor with the signature tangy taste from sourdough makes this bread unique and absolutely amazing!

As a side note, although there is some buckwheat flour included, this is not a gluten-free bread recipe and you will need some bread flour to make it. Despite its name, buckwheat is unrelated to wheat and is completely free of gluten. Gluten is a vital component in sourdough bread to help strengthen the dough, which makes for a loaf that holds a nice shape and that has a fluffy yet chewy crumb. This buckwheat bread recipe still includes some regular wheat flour to ensure the result is a delicious loaf with a great texture.

While experimenting with different flour ratios, I realized that adding even a small amount of buckwheat flour interfered with the structure of the bread. Although the flavor was always great, the more I added buckwheat flour, the more dense the crumb was and the more flat the bread ended up being (could not hold a shape well with too much buckwheat flour).

This recipe has the perfect ratio of buckwheat flour vs bread flour to add enough flavor and color without sacrificing the bread texture too much.

In this case, I also covered the crust with sunflower seeds for a nice crunch and a stunning appetizing look. The seeds also roast nicely while the bread bakes, adding extra flavor that I found was a great match with the buckwheat flavor. 

Let me know if you give it a try! ❤️

Why you should try this recipe

• Buckwheat flour adds a delicious nutty and earthy flavor and a beautiful darker crumb
• Makes for a hearty bread that's satisfying and filling
• Perfect side bread for soups, stews and curries
• Naturally fermented using wild yeast from a sourdough starter
• Pleasant crunchy crust covered with roasted sunflower seeds

Types of flour used in this bread

To make this recipe, you will need 1- bread flour and 2- buckwheat flour.

Bread flour has a higher protein content compared to all-purpose flour. This helps strengthen the gluten network of the loaf to create a nice crumb that has the perfect texture.

For many sourdough bread recipes, you can get away with using all-purpose white flour instead of bread flour and still have a delicious result. That being said, in this buckwheat bread recipe, we are also including some buckwheat flour, which is naturally gluten-free. Adding a type of flour that lacks gluten will disturb that nice gluten network from the gluten-rich bread flour, potentially making a crumb that's more dense or gummy.

Using bread flour (and not all-purpose flour) will help compensate for the addition of zero-gluten buckwheat flour. This advice applies to any bread that has different kinds of flour implicated or some inclusions incorporated, such as nuts, dried fruits, etc. Don't skip on that if possible for the best result!

As for the buckwheat flour, you can find 2 different kinds: 1- hulled (pale and less flavor) and 2- unhulled or whole grain flour (darker, more flavor and bonus fiber). I MUCH prefer using darker unhulled buckwheat flour, otherwise, the bread will be pale and the buckwheat flour will probably be too subtle to notice.

What you will need

Equipment

• Large bowl: for combining and fermenting the dough.
• Dough whisk: works well for the initial stage of mixing the dough.
• Bowl scraper: not essential, but it helps to transfer the dough from the bowl to your counter.
• Scale: a very useful tool for sourdough baking. Small scales are easy to find online and not expensive.
• Bench scraper: to help grab the dough from the counter.
• Dutch oven: I like using a Dutch oven for baking sourdough bread at home. If you don't have one, then check out this guide on how to bake sourdough bread without a Dutch oven.
• Parchment paper: for transferring the bread into the Dutch oven.
• Blade: for scoring the bread.
• Proofing basket (or banneton): for the final proof.

Ingredients

• Active sourdough starter: you will need a fed and very bubbly starter to make the dough. If you are just getting started with baking sourdough bread, then check out this complete guide on how to make a sourdough starter from scratch! 
• Bread flour: I used the bread flour from the brand King Arthur. If your grocery store doesn't keep it, you can easily buy it online.
• Buckwheat flour: I used the buckwheat flour from the brand Bob's Red Mill. It is unhulled, meaning that it looks darker and carries more flavor (and more fiber) compared to hulled buckwheat flour (see below).
• Warm water: aim for water a little warmer than room temperature (75-85ºF, 24-30 ºC), but not hot. This helps activate the wild yeast from your starter.
• Salt
• Sunflower seeds: optional, for garnishing the top of the dough.

How to make buckwheat sourdough bread

(full detailed recipe in the recipe card below)

Prepare your sourdough starter

Feed your starter 4-8 hours before you want to combine the dough together. Use your starter once very bubbly, looks active and is high in the jar (double or triple its initial height).

This means that if you do not bake often and keep your starter in the fridge on/off, then keep in mind that you might need to feed it more than once to bring it back to life.

Combine the dough

To a large mixing bowl, add the sourdough starter and warm water, then stir to combine (I like using my dough whisk for that).

Then, add the bread flour, buckwheat flour and salt and keep stirring until there are no dry spots of flour anymore, which can take 1-2 minutes. I like to start with my dough whisk, then use my hand to have a better feeling of the dough and make sure all the flour is hydrated. It should be very sticky and the dough will be shaggy.

Cover and let the dough rest for 20-30 minutes.

Stretches and folds

Then, do 3 sessions of stretches and fold right into the bowl with about 30 minutes of resting time in between each session.

Here is how you can do them: grab the dough on the opposite side of the bowl in front of you, then pull or stretch it up until it gets tight or you can no longer pull without breaking the dough. Then fold it back and press it over the dough in the middle. Rotate the bowl 90º, then repeat. Keep going around the bowl until the dough feels too tight to stretch. I usually do 4-5 stretches/folds per session.

Bulk fermentation

Once done with the stretches and folds, then cover well and place in a warm spot (75-80ºF) for fermentation and let the dough rise.

How long the dough needs to ferment depends on the temperature of your house: the fermentation goes faster in a warm/cozy spot and slows down when colder. You can play with this to help time your fermentation. 

The dough is done fermenting when puffy, wiggly when moving the bowl, large bubbles are forming on top, the dough has spread in your bowl and there is a dome shape over the dough. The dough will rise but not necessarily double in size. The fermentation time will vary from 4-8 hours.

Pre-shape

Transfer the fermented bread dough over a lightly floured work surface (I like using a bowl scraper for that) and pre-shape the dough to roughly form a ball: grab the edges, pull on them and bring them back in the middle (I might look like a dumpling!). Flip the dough on the counter with the seam side down, cover and let it rest for about 20-30 minutes.

Shape

Flip the dough back with the smooth surface on the counter (over just a tiny amount of flour, not too much).

To shape in a boule: 

• gently stretch the dough to shape a small/medium rectangular (see pictures and video for a visual).
• Fold the top part over the dough to about the middle.
• Fold both sides over.
• Then grab the top part and roll it down until the seam side ends up on the counter. 
• Use your hand to gently press the dough so it looks like a ball
• Tighten the ball of dough by pushing it towards you while allowing it to drag on the counter. This will work if there is barely any flour on the counter, you need the dough to stick a little to it. While it drags on the counter, it creates tension on top and tightens the ball.
• Rotate the ball of dough and drag again. Repeat a few times until the dough is nice and smooth on top.

Cover with sunflower seeds + final proof

Place some sunflower seeds on a clean towel on one single even layer, then use a counter scraper to flip the dough over the seeds. Gently move the dough around while keeping your hands on the side of the dough to try to keep it in shape. 

Then, transfer into the banneton basket (with the seam side up). Cover well and let the dough do its final rise for 1-3 hours at room temperature or in the fridge for 8-12 hours.

Score and bake

At least 30 minutes (60 minutes if you can) before you want to bake your dough, transfer your Dutch oven to your oven and preheat the oven to 450º. 

When ready to bake, flip the dough over a piece of parchment paper (seam side on the paper), then score as you wish. Having the seeds on the top makes it a little trickier to score, but it should not be a big problem. 

Transfer the dough to your preheated Dutch oven (hold it by pulling on the corners of the parchment), cover and bake for 30 minutes.

Then, uncover and keep baking for 5-7 minutes.

Cool down and slice

Once done baking, transfer the loaf to a cooling rack and let it cool down completely before slicing and enjoying. This means at least 2-3 hours, this is an important step! If you skip cooling it down and slice it right away, then the bread might be gummy and the crumb unpleasant.

Helpful tips

• Starter: having a super-active sourdough starter is essential for this recipe. You need to feed it and let it rise in your jar before mixing the dough together. 
• Scheduling: you can adjust the scheduling to fit your routine, but what works for me is to feed my starter in the morning, mix the dough + stretch/fold around lunchtime or early afternoon, bulk ferment in the afternoon until early evening (I did ferment from 3 pm to 7-8 pm) and then, shape in the evening. Then I do a cold proof overnight and bake the bread the next day.
• Better gluten development: this loaf includes gluten-free flour (buckwheat), so it benefits from a little help to build up the gluten network. Feel free to manipulate the dough more by mixing the dough longer initially and also, doing extra stretches and folds if you have the time. This will help develop a better structure for your loaf.
• Cold final proof: I prefer doing a cold proof in the fridge all night since it fits well with my routine and also, a cold dough is easier to score. I find that it also gives me a better oven spring (how the bread rises upward instead of spreading on the sides).
• Covering your dough: use plastic wrap (or reusable silicone bowl covers) to cover the bowl when resting the dough to avoid having a dry and hard crust forming over while fermenting and rising. 
• Sunflower seed garnish: If you choose not to add sunflower seeds, then make sure to flour the top of your dough and add flour to your banneton before the final proof. The seeds replace the flour and help the dough not stick to the proofing basket.

Serving suggestions and variations

This loaf is packed with a nutty and slightly bitter flavor from the addition of buckwheat flour. It enhances its savory taste and makes it a delicious bread for accompanying and dipping in flavorful soups and curries.

On the other side, I think adding something sweet over a warm slice of this buckwheat sourdough bread makes for a perfect balance of flavor. Some fruit jam, maple syrup or my kids's favorite, vegan butter + sprinkle of brown sugar, would make for a lovely breakfast that's filling and delicious.

Its hearty bite does not make it a great sandwich bread though. For making sandwiches, I would recommend checking this sourdough sandwich bread recipe.

Also, you can use pumpkin seeds instead of sunflower seeds to cover your loaf.

Storage tips

Once the loaf has completely cooled down (this is important, don't skip and be patient!), then you can slice and enjoy the bread.

Keep the bread with its sliced part down on a cutting board, covered with a tea towel, for about 24-48 hours (even longer if your house isn't super dry). For longer storage, then you can transfer it to an airtight container or bag (the crust will lose its crunchiness then). Avoid the fridge completely.

You can also freeze this bread for up to 3 months! Feel free to pre-slice it to make it easy to grab one slice at a time and keep it in a freezer-friendly large plastic bag.

This guide on how to store sourdough bread will give you more tips on how to keep your bread fresh for longer!

More sourdough bread recipes you might like

• Turmeric sourdough bread
• Chocolate sourdough bread
• Rustic sourdough bread
• Quick sourdough discard bread
• Oatmeal sourdough bread
• Sourdough quinoa bread
• Sourdough onion bread

I hope you enjoyed this buckwheat sourdough bread recipe! If you have any questions, please leave them in the comment section below. Your feedback is so helpful!

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