Buckwheat Bread

This recipe was part of an ongoing attempt to use up a big bag of buckwheat flour I bought back when I was doing a lot of gluten-free baking. That being said, this recipe is not gluten-free, but rather a way to incorporate the flavor and texture of buckwheat into everyday sandwich bread. If you don't have buckwheat, you can swap it out for an equal weight of a different flour.

Above is a picture of a full loaf and below that is what it looks like sliced.

It's a tall loaf because I baked it in a barrel type loaf pan. I think these tall loaf pans might be more common in the UK than here in the USA. I found mine years ago at TJ Maxx. It lost its nonstick qualities (if it ever had any) right away, but I love the shape and depth so I just line it with parchment and still use it. But you don't have to use a deep loaf pan for this bread -- a 9x5 inch pan should be just fine. Wider loaves are more practical for sandwiches anyway.

Mild or Dark Buckwheat Flour

So about the taste and flavor. The buckwheat flour in this bread is from Anthony's Goods and is quite mild in flavor. It's generally mixed with other flours and works perfectly in gluten-free baking as a supporting flour. If you want a bolder and more flavorful buckwheat flour, Bob's Red Mill's dark buckwheat is a good one. After making the loaf with light buckwheat, I tested a half batch in my beloved cube shaped half batch loaf pan. The dark buckwheat bread was also very good, with even more flavor.

Optional Soaked Flaxseeds

Flax is an optional addition. I soaked about 2 tablespoons of whole flaxseed in warm water for 20 minutes, drained, and added them right after kneading (before the first rise). The flax seeds bulk up in the water so they are larger and less likely to get stuck in teeth. They also add some chewiness, which we like.

I'd probably make this bread again. Actually, I have to because I'm still working my way through all of the buckwheat! But seriously, it is a good sandwich bread and also great for toast.

Recipe

Buckwheat Bread for Sandwiches

Anna

Made with a mixture of bread flour and buckwheat flour, this is an interesting textured bread. It's elastic and chewy enough for sandwiches, but when toasted it has a crumblier, richer feel to it. I am looking forward to making it again with more buckwheat flour or perhaps something like Teff or rye.

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Prep Time 2 hours hrs

Cook Time 30 minutes mins

Rising Time 2 hours hrs

Total Time 4 hours hrs 30 minutes mins

Course Breakfast

Cuisine American

Servings 16 slices

Ingredients

 

• 2 ⅔ cups bread flour, divided use (90 grams plus 280)
• ¾ cup buckwheat flour (128 grams)
• 2 ¼ teaspoons instant yeast
• 2 tablespoons brown sugar, packed (30 grams)
• ¾ cup warm water, about 125 degrees F.**
• 1 teaspoon salt
• ¼ cup sour cream, not too cold
• 1 large egg
• 1 large yolk
• ¼ cup vegetable oil such as sunflower

Optional Flax Seeds

• 2 tablespoons whole flax seeds
• 2 tablespoons very warm water

Instructions

 

• If you plan on adding the soaked flax seeds, begin soaking them now. They don't take very long to plump up, but it's good to get that step out of the way.
• In a mixing bowl, combine ⅔ cup of the bread flour (90 grams), the ¾ cup of buckwheat flour (128 grams), instant yeast and sugar. Add warm water and stir to make a soft dough. Let stand for 20 minutes. This standing period just helps hydrate the thirsty buckwheat flour.
• After the 20 minute rest, add the salt, egg, the yolk, sour cream and oil. Mix on low speed with the dough hook just until combined, about 15 seconds. Add remaining bread flour ½ cup at a time. You'll most likely end up using all of the remaining 2 cups.
• Continue kneading until dough clings to the hook and snaps off the side of the bowl when you scrape it. This should take about 5 or 6 minutes. If you are adding the soaked flax, work it in after the knead.
• Place dough in a lightly greased bowl, turning once to coat. Cover and let rise in a warm place for about 1 hour, or until doubled.
• Grease a large loaf pan. Punch down dough gently, but don't punch out all of the air.
• Roll into a rectangle, then roll up tightly, pinching seams to seal. Place in pan.
• Cover loosely with greased plastic wrap and let rise for 45-60 minutes, or until the dough crowns about 1 inch above the pan.
• Preheat oven to 375°F.
• Bake for 35 minutes, or until golden brown and internal temperature reaches about 200-205°F.
• Let cool in pan for 10 minutes, then remove and cool completely before slicing. The cooling step is important. If you make it late in the day, you may want to let cool and then chill before slicing. You can store at room temperature if using right away, or cut it into slices, wrap slices in pairs and freeze.

Notes

The water is warmer than usual since the yeast is mixed in with the flours.

Keyword Buckwheat Bread, Sandwich Bread

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