The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Buckwheat Brown Rice Date Pepita Loaf

clazar123's picture

Buckwheat Brown Rice Date Pepita Loaf

This bake has been inspired by Abe's buckwheat explorations HERE that started with the GF Community Bake. Rather than hijack his thread, I thought Id post this separately.

Right up front- "Thanks,Abe! This is the best GF loaves I've seen! or tasted"

I used Bob's Red Mill Whole Buckwheat flour which yields a very dark brown dough as it includes the husk. Still, it is a very fine powder. My dough was more of a batter than a dough. On the next try, I may reduce the water and see what happens. No matter the hydration, buckwheat is a VERY thirsty and VERY sticky dough. Do NOT let it dry on anything!

Very similar to 100% rye in how to handle and how it behaves. I made this loaf with that in mind and added chopped dates,honey and bread spice. It is a wonderful breakfast bread-toasted with butter or a schmear of cheese. It has a moist enough texture to make a sandwich-not as chewy as a dense rye.


Sigh-sorry about the rotation. Can't seem to get that correct.


Overnight soak:

Dry ingredients

350g Bob's Red Mill Buckwheat flour

150g Brown Rice flour

8g (1 tbsp) ground flax

10g (1 tbsp) fine ground psyllium

7g (1tsp) salt

1 pinch of yeast (or a tsp of starter)

Mix all the dry ingredients in a bowl



500 ml water

Mix WET & DRY and put in oversized covered bowl and let sit overnight on counter



WHisk together until light yellow (like making mayonaise):

1 egg

30 ml oil (1 tbsp)

15 ml (2 tsp) vinegar


While whisking egg mix, mix yeast mixture and bloom for a few minutes:

1-2 tsp Commercial Dry yeast

30 ml (1 tbsp) water

1/2 tsp sugar


OPTIONAL-add to final dough:

1/4 c honey

51g (1/2 c) chopped dates tossed with a little flour

1/2 c unsalted pepita or other seeds

1-2 tsp Breadspice (equal parts ground cardamom,fennel,caraway,coriander)


Mix overnight preferment, eggs, optional ingredients and yeast mixture thoroughly.

Place in prepared pans ( I used a pullman pan and 1 small loaf pan)-oiled and dusted with oatflakes or cornmeal.

Proof as a rye-as soon as any cracks/holes appear, it is probably properly proofed. (Mine took about 50 min in 80F

Bake 380F 50 minutes-  (internal temp was 206F at that time).

Wait until next day to slice for best crumb.


So with this recipe and method, it is essentially a batter dough that is just a matter of mixing,1 proof and bake. I was hoping the pinch of yeast in the overnight soak would yield a better fermentation flavor but it really did not. Perhaps a starter would do that. Hmmm.... I also have some Vegemite (which imparts a great yeast flavor to baked keto goods.)

I was originally going to use sorghum or millet flour but ended up throwing both of those away as they had a really bitter aftertaste-probably old. Teff always adds nuntiness but I didn't have any. Buckwheat is much blander than I remember but the crumb texture, for a GF, is superb!

Have great fun baking this delicious loaf!


HeiHei29er's picture

Really nice loaf!  Crust and crumb look great.  How was the moisture?  Was it gummy at all?

Congrats on the bake!  

clazar123's picture

It is a tender crumb with no pasty mouth feel or any gumminess at all. The dates add a lovely sweetness when you encounter them as they almost dissolved into the crumb. The pepitas add a nice,soft crunch. If this was a 100% rye, it probably would be chewier but buckwheat is really tender without being crumbly. 

Thanks for the compliments!

Benito's picture

I agree with Troy, that is a fabulous looking loaf of gluten free bread.  I’m sure it tastes wonderful.


Abe's picture

Buckwheat with pepitas will toast up a real treat. Love both of them, even more so when toasted. With the original recipe i'm positive she has overdone the psyllium husk powder and therefore the hydration. But I must say it improved a lot over two days. My own psyllium husk powder ratio for a gluten free bread does call for less water and bakes up better. I have produced a very bread like crumb which isn't gummy at all by dropping the psyllium husk ratio. 

Good formula, great crumb and really lovely bake all round.