Buckwheat-Spelt Loaf

The nutty aroma of today’s bake fills my kitchen as it rests on the wire rack. Sigh of relief follows when the loaf is finally cool enough to slice. One of the joys and tensions of trying out & substituting new flours is wondering if it will all work out. Looking forward to slathering it with butter. Maybe I will use some to make sandwiches for Loving Husband’s Lunch Bag tomorrow.

  • 200g strong white flour
  • 100g buckwheat flour
  • 200g spelt flour
  • 8g salt
  • 7g instant yeast
  • 350g tepid water
  1. Weigh the flours into a large bowl. Rub in the salt on one side of the bowl, the yeast on the opposite side. Try to keep the salt & yeast apart as the salt can stop the yeast from working.
  2. Add tepid water to the flour mixture. Mix well until it becomes a coherent dough (I start with a spoon, then move to using my hands as the dough begins to bind). Use the ball of dough to mop up any flour sticking to the side of the bowl. Cover with a damp tea towel or cling wrap. Rest in a warm place for 30-40 minutes, or until noticeably increased in size.
  3. Wet fingers of one hand, slide fingers between bowl and dough, and fold dough in half. Turn the bowl a quarter turn and repeat the fold. Do this until you have removed the air from the dough and it is noticeably smooth. Cover your bowl again, and rest the dough for 60 minutes, or until at least doubled in size.
  4. Scrape the dough out on to a floured surface. Flour your hands and shape into a roll.
  5. Placed the shaped dough into a greased or lined bread pan to prove for the final 60 min, or until it has again doubled in size.
  6. Preheat your oven to 240 degrees Centigrade at least 20 minutes before your dough is ready to go in.
  7. Once your dough is ready, score it using a serrated knife. Bake for 40-50 minutes..


6 Replies to “Buckwheat-Spelt Loaf”

  1. It looks delicious. I haven’t baked bread with buckwheat flour, though I bought some recently to use for something else (which I’ve now forgotten). How was the bread?


    1. Very nutty and even-crumbed. I rather enjoyed it. Family decided it’s a keeper.

      I haven’t successfully baked with buckwheat until now – I think the flour is a little too heavy to use entirely on its own. I mixed 100g buckwheat with 200g spelt & 200g bread flour.

      Liked by 1 person

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