Karin's Light Buckwheat Rye

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EdY MI on 13 Mar 2011 at 19:19

Having some light buckwheat flour in the refrigerator and stone-ground wholemeal rye in the freezer, it was impossible to resist baking a loaf of Karin's buckwheat rye bread. For this first attempt, the spices were omitted. After an overnight fermentation in the refrigerator, a 750 g section of dough was proofed in an oblong banneton and then baked in a preheated Romertopf clay baker. The result did not disappoint.

Light Buckwheat Rye

Crumb

Karin's recipe, even without the inclusion of spices, produced a unique and delicious bread. Many thanks to Karin for her excellent and inspiring post.

Ed

Looks lovely and I would love to taste it.  I have never eaten anything with buckwheat flour before.  It sounds so exotic!

Syd

Thanks Syd. Although buckwheat pancakes are a breakfast favorite in my house, I had never tasted a bread with buckwheat as an ingredient. The flavor is unique and good. A great part of TFL are posts like Karin's which prompt us to expand our bread baking horizons.

Ed