The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

30% Sprouted Buckwheat + White Wheat SD

Elsie_iu's picture

30% Sprouted Buckwheat + White Wheat SD

Ladies and gentlemen, I proudly present to you… another over-fermented loaf! :) You see, that’s what happens when you think to yourself, “No big deal, the dough can wait for another 30 minutes,” but it’s in fact more than enough time for proteases to go wild and destroy the structure of your dough…



30% Sprouted Buckwheat + White Wheat SD


Dough flour (all freshly milled):

120g      40%       Whole white wheat flour

90g        30%       Whole spelt flour

45g        15%       Sprouted white wheat flour

45g        15%       Sprouted buckwheat flour


For leaven:

10g       3.33%       Starter

30g          10%       Bran sifted from dough flour

30g          10%       Water


For dough:

270g         90%       Dough flour excluding flour for leaven

100g      33.3%       Whey

145g      48.3%       Water

70g        23.3%       Leaven

5g          1.67%       Salt



305g        100%       Whole grain

280g       91.8%       Total hydration


Sift out the bran from dough flour, reserve 30 g for the leaven. Soak the rest, if any, in equal amount of whey taken from dough ingredients.

Combine all leaven ingredients and let sit until doubled, around 4 hours (24.5°C).

Roughly combine all dough ingredients except for the salt and let it ferment for 15 minutes. Fold in the salt and ferment for 3 hours 45 minutes longer. Construct 3 sets of stretch and fold at the 15 minutes, 30 minutes and 1 hour mark.

Preshape the dough and let it rest for 15 minutes. Shape the dough then put in into a banneton. Retard for 8 hours.

Preheat the oven at 250°C/482°F. Score and spritz the dough then bake straight from the fridge at 250°C/482°F with steam for 15 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let cool for at least 2 hours before slicing.



Since I left the dough at room temperature for too long, enzymatic activities took over yeast fermentation. The dough showed signs of break down after the retard and collapsed in the oven. Despite that, the crumb isn’t too bad and is moderately open.



Usually I toast buckwheat before grinding it into flour, which imposes a robust and smoky flavour to bread. This time the buckwheat was only sprouted but not toasted as I was curious how buckwheat tastes in its “raw” form. It appears that the drying effect associated with buckwheat is entirely attributed to the toasting process. This bread is very moist, unlike other buckwheat bread I baked in the past. It also has a clean sweet taste instead of the sometimes overwhelmingly earthy flavour toasted buckwheat carries.




The pressure-cooked lamb was so tender and flavourful…Kashmiri Mutton Rogan Josh with white wheat & rye SD naan 


Ah that cheese! Emmental cheese mushrooms fusilli bake


If only all dishes look so colouful… Blackened shrimps tacos with cucumber lettuce slaw on homemade corn tortillas


Italian dinner: yellow datterini tomatoes & grilled zucchini with aged balsamic, honey lemon roasted chicken with red onions, (over-stuffed) pepperoni & mozzarella pizza, salmon pasta in white wine cream sauce, and chopped salad with tomato camone (super tasty!!), yellow bell peppers, cucumbers and lettuces


Indian egg kothu paratha or Mexican migas or neither? Made using bajra (pearl millet) roti instead of corn tortillas or paratha



Danni3ll3's picture

of toasting grains after they were sprouted! And can you explain what you mean by “the drying effect of toasted buckwheat”?

Everything looks scrumptious as usual! You are amazing in the kitchen!

Elsie_iu's picture

The "buckwheat taste" we're used to is produced predominately by toasting the groats. This gives the characteristic robust and toasty flavour of buckwheat flour. To achieve this, I toasted the groats before milling them in the past. However, including toasted buckwheat flour in a formula compromised the texture of the resulting bread. It was somewhat dry and gritty, never as moist as the rest of my bread. This time, I didn't toast the groats after sprouting so they remained green in colour and the enzymes were not destroyed. My intention was to reduce the intensity of buckwheat's taste so that it wouldn't be over-whelming. However, I discovered in the process the bread stayed moist when the sprouted buckwheat was not toasted. Therefore, I concluded that toasted buckwheat is the culprit of dry bread. The problem lies in toasting, not buckwheat itself.

Thanks for the compliment, Danni! 

isand66's picture

But, you can still eat and enjoy your mistakes or the squirrels can, worse case scenario 😂.

I'm sure this tasted fine anyway.  Lovely combo of flavors and I'm sure the toasted flour must have added an interesting flavor as well.

Honestly, your food looks so good I hardly looked at the bread :).  I just got home from work and haven't eaten yet, so it's pretty much killing me!   It all looks so good!

Thanks for sharing your wonderful baking and food!



Elsie_iu's picture

Well, at least not this time :) The issue with this bread is only the unappealing look. The taste and texture are still good: nice balance of sweetness and acidity, and moist and springy, respectively. 

Sorry for confusing you: the sprouted buckwheat was not toasted this time. I wanted to appreciate the "real" taste of sprouted buckwheat so I skipped the toasting part. Toasted buckwheat gives rise to a nice, strong smoky flavour but it easily overwhelms the taste of other delicate grains. I realized unexpectedly that leaving the groats "raw" helped to avoid the dry bread texture associated with toasted buckwheat flour too.

Glad you like the food, Ian!

P.S. I've no idea where I can find squirrels in the busy district of HK... Are you asking me to deliver the loaf to your house so that you can feed the squirrels? :)

dabrownman's picture

again when it over-proofed.  Being destroyed by protease enzyme action is quite a different thing - goo vs good!  I'm sure it tasted great as it is though.  I like the toasting of sprouted grains. Toasting would denature the protease enzymes too.  

You had me at Lamb Rogan Jost with that fine NAAN but the rest looks just as tasty too  - as usual.  Love your posts and 

Happy Baking Elsie!

Elsie_iu's picture

The relatively strong dough began to tear after being retarded... :( It had to do with the naughty proteases! That said, I'm not sure if re-shaping would be possible even if the dough was over-proofed. If I had let the proof go that far, the dough gluten would probably be severely degraded by proteolysis already. Unless I'm not using sprouted flour at all, that likely stays true.

The idea of denaturing the proteases through toasting appeals to me too. That's because... Well, the thought of being able to teach them a lesson puts a huge grin on my face :) Nevertheless, as I said to Ian, none of the grains were toasted in this bake. Moreover, I prefer to limit the toasting to gluten free grains. Toasting degrades gluten at the same time, which is something I'd like to avoid.

That Lamb Rogan Jost is one of my favourites too. You can tell this from the fact that I bought another 1.5 kg pack of lamb shank immediately afterwards... Glad you like the post, dabrownman! Love reading your comment as always!