Buckwheat sourdough bread with savoury and cumin | Gluten free
Homemade sourdough bread with a crispy shell and aromatic herbs
Servings Prep Time
10servings 18hrs
Cook Time
40minutes
Servings Prep Time
10servings 18hrs
Cook Time
40minutes
Ingredients
Instructions
  1. Activate your starter, overnight at room temperature is fine.
  2. Sift the buckwheat flour
  3. Mix all the ingredients followed by the tepid water and stir well
  4. Add the starter and continue mixing. If its difficult to work with then you can kneed it by hand. If its to sticky, lightly dust your hands with buckwheat flour. Cover the bowl with cling film and leave it at room temperature for about an hour then pop it in the fridge for 7-8 hours.
  5. Take your dough from the fridge and form the shape you want for your bread. Place it in to a well floured bread basket. pop it back in the fridge for overnight (8 hrs)
  6. Preheat the oven to 230ºC
  7. Prepare a baking tin lined with parchment paper or well floured. Also place another empty baking tin in the oven.
  8. Transfer the sourdough bread into the baking tray and pour 1 cup of water into the empty hot tray. This steam in the oven will make your bread become with a beautiful crispy shell.
  9. Bake for 10 minutes at this temperature then Lower the temperature to 190ºC and bake for a further 30-35 minutes.
  10. Leave to cool down on a cooling rack. The bread is best enjoyed around 6 hours after baking. Enjoy