The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Karin's Light Buckwheat Rye

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EdY MI's picture
EdY MI

Karin's Light Buckwheat Rye

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

Comments

Syd's picture
Syd

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


Syd

EdY MI's picture
EdY MI

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

Mebake's picture
Mebake

Beautiful Result, Ed!

EdY MI's picture
EdY MI

Thank you!


Ed