Buckwheat bread

Servings: 1 loaf

Author: Chef Abbie Gellman RD

Prep Time:
15 minutes

Cook Time:
45 minutes

Total Time:
1 hour

Breakfast Brunch Bread Snack

buckwheat

🧂 Ingredients

1 Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper
and lightly flour.
2 In a bowl, mix together all-purpose flour, pastry flour, buckwheat flour, baking
soda, and salt.
3 In a second bowl, whisk together buttermilk, egg, and honey.
4 Pour buttermilk mixture into flour mixture and stir with a wooden spoon until it
comes together. If dough is dry, add a splash of buttermilk. If dough is too
wet/sticky, add a little extra all-purpose flour.
5 Transfer to a flour-dusted surface and knead for 1 to 2 minutes.
6 Shape into a 7-inch round and place on the baking sheet. Make an “X” on top of
the loaf about one-inch deep. Optional: sprinkle top with flakey sea salt.
7 Bake for 40 to 45 minutes until brown. Bread should sound hollow when you tap on
it.
8 Allow to cool before eating