High-Fiber High-Protein Buckwheat Sourdough Bread

A hearty, naturally fermented loaf crafted with protein-rich buckwheat, delivering a nutty depth, crisp crust, and tender, fiber-packed crumb for lasting nourishment.

High-Fiber High-Protein Buckwheat Sourdough Bread

For centuries, buckwheat has nourished families in mountain villages and chilly countryside regions across Eastern Europe and Asia. It grew where other grains couldn’t, and people relied on it because it was simple, filling, and kept them energized through long, demanding days.

This High-Fiber High-Protein Buckwheat Sourdough Bread brings that same honest nourishment into your kitchen.

Even though it’s called buckwheat, it isn’t actually wheat at all - which gives it a uniquely rich, nutty flavor with a gentle earthy note.

When slowly fermented with sourdough, the taste deepens beautifully, creating a mild tang, a crisp golden crust, and a soft yet hearty crumb.

As it bakes, your kitchen fills with a warm, toasty aroma that feels comforting and inviting.

Each slice is satisfying without being heavy—rich in fiber, full of plant-based protein, and made to keep you feeling good longer.

It’s the kind of bread you’ll want to toast, top, and truly enjoy.

Prep Time: 30 minutes

Preferment Time: 4–8 hours (or overnight)

Final Fermentation: Overnight in banneton

Bake Time: 50–60 minutes

Yield: 1 large loaf (~1.4–1.6 kg dough)

Ingredients:

Preferment (Levain):

• Sourdough starter – 171 g

• Water – 154 g

• Brown rice flour – 112 g

Mix and ferment 4–8 hours until bubbly and active.

Dry Ingredients:

• Buckwheat flour – 155 g

• Brown rice flour – 85 g

• Oat flour – 80 g

• Tapioca starch – 50 g

• Psyllium husk – 20 g

• Ground flaxseed – 14 g

• Inulin – 15 g

• Sugar or honey – 20 g

• Salt – 4 g

• Baking powder – 15 g (1 Tbsp)

Wet Ingredients:

• Water – 490 g

• Olive oil – 20 g

Add-ins:

• Walnuts – 70 g (roughly chopped)

• Olives – 70 g (chopped, drained)

Instructions:

1. Prepare the Preferment

1. Assemble the required ingredients.

2. Mix starter, water and brown rice flour.

3. Cover and ferment until bubbly and aerated.

2. Prepare the Psyllium Gel

1. Mix water (490 g) with psyllium husk immediately. Stir well and let thicken 3–5 minutes.

3. Make the Dough

1. In a large bowl combine all dry ingredients (except walnuts and olives).

2. Add - Psyllium gel, Preferment, Olive oil into the dry ingredients. Mix thoroughly until a thick, cohesive gluten-free dough forms.

3. Fold in chopped walnuts and olives at the end.

4. Bulk & Shape

1. Lightly flour a banneton with brown rice flour.

2. Shape dough into a tight round or oval. Place seam-side up in the banneton.

3. Cover and ferment overnight in the refrigerator.

5. Baking (Cast Iron Method)

1. Preheat oven with cast iron Dutch oven inside for at least 30 minutes at 250°C/480°F.

2. Carefully transfer bread onto parchment. Score the surface.

3. Place into hot cast iron. Cover and bake 20 minutes at 250°C/480°F.

4. Remove lid. Lightly spray or sprinkle water inside oven to create steam.

5. Bake additional 30–40 minutes until deep golden brown. Internal temperature should reach 96–98°C/200–210°F.

6. Cool completely (minimum 3 hours) before slicing.

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