Perhaps of all the flours that have passed through our kitchen, buckwheat or buckwheat is not the most popular, but when we realized that we had a gluten-free cereal on our hands the thing changed. Even so, if you still have doubts, take a look at this guide to distinguish the different types of wheat flour, how they differ and how to use them.
Today, taking advantage of that juncture of making homemade breadwe are going to make a buckwheat bread (although in this version we add other flours, so it is a bread with gluten), but it is also a very rich bread and one that can be used, just like we do with the buckwheat galettes.
In this case we are going to do it with a preferment or sourdough, so it needs a pinch of yeast, and we are also going to add part of wholemeal flourso we can also consider it a whole wheat bread.
Although it is not suitable for coeliacs in this caseif you manage to make homemade buckwheat bread at home without using more flour, it will be a bread suitable for those intolerant to gluten, so don’t overcomplicate yourself if you want to succeed with bread at home.
The first thing we must do is prepare the preferment or the mother dough mixing everything and leave to ferment in a bowl covered with a damp cloth for at least 12 hours.
The next day we mix the preferment with the buckwheat flour, the normal flour, the olive oil, and 400 grams of water. Dissolve the salt in the rest of the water and add it when the rest is almost mixed.
We knead for 10 minutes stretching and folding the dough and let it rest for 15 minutes. Knead again for 5 minutes and rest for 15 minutes. (Repeating this operation four times)
Let ferment for two hours. Prepare a clean and dry kitchen cloth with flour sprinkled in a pan. Fold the dough three times and form a ball giving tension by stretching the dough towards the ends and tucking under the dough and putting it on the cloth inside the bread basket.
Let ferment for another hour. Preheat the oven to 240ºC with the baking tray inside to heat it up. Very delicately, turn the dough onto kitchen paper, being careful not to lower the fermentation obtained, and make 3 diagonal cuts, alternating the end of one with the beginning of the next.
Carefully place the sheet of parchment paper with the bread on the hot baking tray and spray the walls with water inside the oven. Top and bottom heat, no fan, and bake for 15 minutes.
after that time We lower the temperature of the oven to 220 ºC and bake 35 or 40 minutes more. When hitting the base of the bread it should sound hollow and if it is, let it cool on a rack.
Amazy Banneton for bread – The ideal basket for dough and bread proofing made of natural wicker (oval | ∅ 35 cm)
How to use homemade buckwheat bread
What all the loaves of the world ever and for ever You can use buckwheat bread for breakfast, snacks, sandwiches or to dip in your soups, vegetable creams or salads. At will!
In DAP | Homemade bread with common flour, the easiest and fastest recipe (without leavening) that always comes out well
In DAP | The 78 Best Gluten-Free Recipes for Households With Celiac Disease