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Buckwheat Sourdough Buns

batidinha's picture
This is a gluten-free buckwheat bread recipe that I have developed myself. With sourdough this bread gives a great taste which will satisfy the most selective sourdough bread lover.
Ingredients
  Water 15 Tablespoon (3/4 Cup Plus 1 Tablespoon)
  Caraway seeds 1 Teaspoon
  Coriander 3⁄5 Teaspoon
  Linseeds 1 Tablespoon
  Liquid sourdough 7 Tablespoon (1/4 Cup Plus 3 Tablespoon)
  Buckwheat flour 1 1⁄3 Pound (3 Cups)
  Salt 1 1⁄2 Teaspoon
  Raw cane sugar/Buckwheat honey 2 Teaspoon
  Compressed yeast 1 Ounce
  Olive oil/Rapeseed oil 1 1⁄2 Tablespoon
  Tapioca starch 2 Tablespoon
  Water 4 Tablespoon
  Water 1 1⁄2 Cup (24 tbs)
  Buckwheat flour 1⁄2 Cup (8 tbs)
  Lactic acid fermented white cabbage 5 (At Tip, With Live Culture)
Directions

In a blender, mix ingredients for the liquid sourdough a few seconds, strain and pour into a glass jar and put the cap loosely on top. Set aside at room temperature for 3 days. Once a day, tighten cap and shake the jar. After fermentation the liquid shall have a fresh sour smell. Store in refrigerator with tightened cap.

In the blender, shortly mix liquid sourdough, spices and water. Pour the liquid dough into a large dough-mixing bowl. Add buckwheat flour and linseeds, and with a blunt wooden spoon stir and knead until well combined. Set the bowl aside, covered with a baking towel, at room temperature for 13 – 14 ½ hours. Footnote: You can make your own buckwheat flour by using a blender. Put whole buckwheat into and process until finely ground.

When sourdough fermentation is done, pour the tapioca starch into a saucepan with 4 tbsp of cold water. Whisk until mixed, then heat up until it thickens and becomes translucent and sticky, and then let cool. Dissolve yeast, raw cane sugar and salt in 2 tbsp of lukewarm water. Pour the yeast mixture and olive oil into the dough, then the tapioca, and with the wooden spoon and a spatula, work the dough until well combined. It takes a little effort but is important. Put baking paper on a baking plate. Place 9 pats of dough on the plate, sift buckwheat flour onto them, press together each of them (with a wooden turner) forming rounds. Perforate with a fork, if desirable. It is preferable to use baking forms and they then have to be greased and floured inside. Cover with a baking towel. Heat the oven, set to 125 F, for 1 ½ - 2 minutes and then turn it off. Place the plate, still with the baking towel over it, on a lower shelf in the oven and let rise about 4 times its size.

Heat the oven to 425 F, put in the plate and bake until browning, approximately 12 - 15 minutes. Tap off excess flour from the buns after baking. It is preferable to use spring water and organic ingredients if possible. Store in the freezer to retain freshness.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
European

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