The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bio-Buchweizenbrot / organic buckwheat bread from Bernd Bakery

CrustandCrumb's picture

Bio-Buchweizenbrot / organic buckwheat bread from Bernd Bakery

The buckwheat, to my surprise reduced the grainy flavor of the bread relative to other whole grain breads. It had a nice nutty flavor. The loaf was dense but nice. I should've been more careful in following directions! I didn't follow keeping the oven open the last 5 minutes the crust became a bit too crusty!

Here's the link to the recipe on Bernd's Bakery, note the recipe first starts in German, followed by the English version. Great site! I was really impressed with the level of details on creating bread cultures - take a look!



dabrownman's picture

made with a YW and SD comb levian!  What is the bread baking world coming to?  I would have thought the bread would be much more open with that much YW being used.  I'll have to go back and look at the timing to get a better idea.  It had to be a nice tasting loaf!  Well done and

Happy baking!

CrustandCrumb's picture

Well, I probably didn't wait long enough for the yeast water. It usually takes me about 3 tried to get it right. My family likes the flavor but made similar comments on the crumb.

But the flavor is incredible!

Foodzeit's picture

the bread sounds awesome. buckwheat flavor should be really good, I remember I had some pasta in Switzerland made with buckwheat. And I am sure you will make it more often and get the crumb right, soon, no worries.,,