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Buckwheat sourdough bread


- 1 tablespoon sourdough

- 750 ml warm water

- 1.5 teaspoon pink himalayan salt

- 1 tablespoon black strap molasses

- 72 g ground lineseed

- 37 g psyllium husk powder

- 58 g sunflower and pumpkin seeds mix

- 1 teaspoon onion powder

- 1 teaspoon caraway seeds

- 650 g buckwheat flour

- 100 g tapioka flour


Mix sourdough with warm water. Add rest of the ingredients. Set planetar mixer to medium slow speed to get all the ingredients combined. Mix it for 10 minutes. Transfer the dough to big bowl and shape it. Cover the bowl with plastic wrap. Leave the dough for 12 to 14 hours in warm place. Preheat oven to 250 C. Place your bread on bread shovel. Make few scores on the top of your bread. Put your bread in the oven. After 15 minutes lower your temp to 220 C. After another 15 minutes lower your temp to 200 C and bake it for another 20 minutes.