Recipe: 100% Whole Grain Buckwheat Sourdough with Sesame, Honey and Beer

This buckwheat sourdough recipe is so easy to make and has a wonderful rich depth of flavour. The combination of buckwheat, sesame, beer and honey is one that will have you coming back slice after slice.

Prep time: 20 minutes | Cook time: 60 minutes | Yield: 1 large loaf

Ingredients

For the levain: 

• 110 grams whole wheat flour
• 110 grams dark rye flour
• 230 grams water
• 10 grams levain

For the Buckwheat Sourdough:

• 115 grams whole wheat flour
• 115 grams dark rye flour
• 161 grams water
• 69 grams beer
• 12 grams salt
• 460 grams levain
• 229 grams toasted sesame seeds
• 50 grams cracked buckwheat
• 70 grams honey or malt syrup

Instructions

For the levain:
Mix all the ingredients until well combined. Cover with a lid. I like to place an elastic band around the top of the levain at the beginning of the feed so I can monitor its growth. Let rise for about 11-13 hours at 22 C (72 F).

Mix the dough: 

• Mix the flours and salt together.
• Put the honey, toasted sesame seeds and cracked buckwheat on top of the flour.
• Combine the beer and the water and pour into the cointainer or bowl with the rest of the ingredients. Mix until well combined.

Bulk fermentation:

• Bulk ferment the dough for 30 minutes at 26 C (78 F).
• No folds are required during the bulk fermentation.

Final shape:

• Lightly oil your bread tin unless using a non-stick tin.
• Using a wet dough scraper, scoop the dough and place it into the dough tin. While filling the tin, lightly press down on the dough with a dough scraper to prevent any air pockets.
• When all of the buckwheat sourdough is in the tin, use a wet dough scraper to smooth the top and sides of the dough.
• Sprinkle the dough with a good coating of rye or whole wheat flour.
• Cover the dough with a clean kitchen towel. 

Final proof:

• Let rise for 30 minutes at room temperature. You should see the top JUST starting to crack.

Baking:

• Score a straight line or an X pattern in the bread with a wet blade.
• Bake with steam at 235 C (460 F) for 50-60 minutes. Halfway through the baking time vent the steam. The buckwheat sourdough is done when the internal temperature reaches 97 C (206 F).
• Remove the dough from the tin immediately after baking to prevent the loaf from steaming itself.
• Let rest for at least 8 hours before serving (I know it’s hard but do your best!).

Notes:
I am using freshly milled whole wheat and whole rye. Depending on your grains and how they are milled, the hydration may vary. If you need to you can add a little bit of water after the mix to adjust accordingly. I like to mix the levain in a larger container so that I can mix the final dough in the same container. No-fuss, and most important, fewer dishes! Pre-fermented flour refers to the amount of flour fermented BEFORE mixing the final dough. If using a stand mixer use the paddle attachment.

Editor’s note: Flour specs, levain instructions, baking schedule and other detailed information may be found at matthewjamesduffy.com. 

Chef and bread fanatic Matthew James Duffy has thousands of social media followers. After 15 years of international industry experience, from specialty bakeries to Michelin-starred restaurants, Matthew is following his baking passion as a baking professor at Centennial College in Toronto with online courses and consulting. Follow “Sourdough Duffy” on Instagram @matthewjamesduffy.