Organic roasted buckwheat bread
400g organic, unbleached strong white flour
50g buckwheat flour
50g organic roasted buckwheat
300g bottled water
120g sourdough starter
3g fresh baker’s yeast
10g kosher salt
Put the flour in a mixing bowl. Add the water, sourdough starter, roasted buckwheat, salt and baker’s yeast. Mix together well and knead the dough for 6 to 8 minutes. Leave to rise covered by a tea towel for 90 minutes to 2 hours. Shape into a ball, flatten into a disc and fold in 4 edges and shape into a ball and cover with a tea towel. Leave the dough to rise on a greased flat baking tray or place in a well floured banneton (seam up) for about 2 hours or until it has doubled in bulk. Dust with rye flour, slash a cross on the bread with a lame or razor blade. Pre-heat the oven @ 220°C with a shallow tray of water at the bottom of the oven to create steam. Bake for 26 minutes. Allow to cool on a wire tray, covered with a tea towel.
Buckwheat
Buckwheat, also known as common buckwheat, Japanese buckwheat and silverhull buckwheat, is a plant cultivated for its grain like seeds. Despite the name, buckwheat is not related to wheat, as it is not a grass. Instead, buckwheat is related to sorrel, knotweed, and rhubarb. Because its seeds are eaten and rich in complex carbohydrates, it is referred to as a pseudocereal. The cultivation of buckwheat grain declined sharply in the 20th century with the adoption of nitrogen fertilizer that increased the productivity of other staples.
21 August 2017
