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White Buckwheat Bread

by Editorial Staff

For all lovers of buckwheat groats, I present bread made from buckwheat and wheat flour, yeast-free, in sourdough.

Summary

Prep Time4 hrs
Cook Time1 hr 45 mins
Total Time5 hrs 45 mins
CourseBaking

White Buckwheat Bread Ingredients

  • Wheat sourdough * – 345 g
  • Water – 300 ml
  • Wheat flour – 500 g
  • Buckwheat flour – 120 g
  • Sugar – 4 teaspoon
  • Salt – 1 teaspoon
  • Chicken egg – 2 pcs.

White Buckwheat Bread

For starter culture:

  • Water – 300 ml
  • Wheat bran – 4 tbsp
  • Wheat flour – 12 tbsp
White Buckwheat Bread Print Recipe White Buckwheat Bread Pin Recipe

White Buckwheat Bread Instructions

  1. Knead the dough (I knead in a bread maker).
  2. Place the dough in a mold in a warm place, for 4 hours, for the dough to rise. I put it in the oven, while heating it to 60 degrees Celsius, and then leave the light on until it bakes. Moreover, it is desirable that the form for buckwheat bread be metal, since moisture does not escape well from this bread due to its density during baking.
  3. Bake buckwheat bread at 150 degrees for 1 hour and 45 minutes.
  4. Place parchment paper in the form or wait 10 minutes after you take the form with buckwheat bread out of the oven, and then remove the loaf from the form. I don’t like surprises and always put the paper on.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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