Yeast-Free Buckwheat Bread on Sourdough Starter

Yeast-free buckwheat bread is baked on an eternal starter using a mix of buckwheat and wheat flour - the dough rises slowly, but the crumb turns out moist and the bread stays fresh for a long time. It bakes with steam: 20 minutes at 230-240 °C and another 20 minutes at 200 °C. Highly recommend it, enjoy your meal!

Yeast-Free Buckwheat Bread

Yeast-free bread on an eternal starter made with buckwheat and wheat flour, baked with steam for a moist crumb.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Rising time 3 hours hrs 40 minutes mins

Total Time 4 hours hrs 40 minutes mins

Servings: 1 loaf

Ingredients Method Notes

Ingredients

  

• 300 g bread starter
• 200 g buckwheat flour
• 200 g wheat flour
• 300 ml warm water
• 15 g salt
• 25 g sugar
• semolina for dusting

Method

 

1. Take the starter out of the fridge, feed it and leave it in a warm place until it grows and turns bubbly.
2. In a bowl, add the starter, sift in all the dry ingredients and pour in the warm water. Knead the dough.
3. Leave the dough for 2 hours in a warm, draft-free spot.
4. Punch down the dough, gather it into a ball and leave it in the warmth for another hour.
5. Punch down again and shape the bread into your desired form on parchment.
6. Let the bread proof in the oven with a pan of boiling water for about 40 minutes, until it visibly increases in size.
7. Remove the bread and preheat the oven to 230-240 °C with a pan of water inside. Brush the bread with warm water, score it and dust with semolina.
8. Bake with steam for 20 minutes, then remove the pan of water, lower the temperature to 200 °C and bake for another 20 minutes.
9. Let the finished bread cool completely before tasting it.
   

Notes

This bread keeps well and stays fresh a long time: it has a moist crumb and a dense, tasty structure.

Tips

• This bread takes longer than usual: the dough rises gradually, so allow yourself plenty of time.
• You can easily turn your oven into a proofing box: put a tray on the bottom, pour in boiling water and close the door.
• Before baking, brush the bread with warm water, score it and dust with semolina.
• After taking out some starter, feed the rest and leave it in a warm spot before refrigerating.