Vegan Buckwheat Sourdough (Gluten Free)

I looove buckwheat! I think this wonderful and highly nutritional pseudo-cereal is a little bit neglected in our diet. It is reach in magnesium, calcium, zinc and antioxidants, as well as fibre and resistant starch.

This wonderful buckwheat sourdough bread is best eaten toasted with a drizzle of cold pressed olive oil. Don't be scared away by the number of ingredients, - once you weight them all out, it's very easy to put this recipe together.

Buckwheat Sourdough, prepare 1 day before:

155g water

155 g buckwheat four.

Heat Water to 50C, mix buckwheat flour and water in a standing mixer equipped with a whisk at medium speed for 3 minutes. Put the starter in the fridge for about 12 hours at 4C. Take it out of the fridge and leave at room temperature until it's temperature reaches 20C (about 3 hours).

Prepare toasted and pre-cooked buckwheat just before making bread:

125g rinsed buckwheat

310g water

Rinse and drain buckwheat. Put it on a baking tray lined with baking paper and toast for 30 minutes at 180C in a fan oven or at 200C in a convection oven or until it is a nice golden colour. Once it's toasted, boil the water and add the buckwheat. Cook for 5 min. and drain.

Seed Mix:

30g ground flax seeds 40g ground sesame seeds. 85g tapioca starch 2g dry yeast

100g water 1 300g water 2. 12 psyllium powder. 12g cereal coffee

75 g pumpkin seeds 310g buckwheat sourdough 10g salt 6g lecithin

75g sunflower seeds. 225g buckwheat flour 30g olive oil. 125g toasted pre-

cooked buckwheat

Mix Ground flax seeds and water 1 at room temp. using a whisk. Rinse the pumpkin and sunflower seeds and drain. Reserve a handful of these seeds to put on top of the loaf in the end. Combine the rest with the flax seed mix. Add ground sesame seeds. Heat water 2 to 50C. In a standing mixer with a paddle attachment mix heated water 2, buckwheat sourdough (room temp), buckwheat flour, tapioca starch, psyllium powder, salt, olive oil, dry yeast, cereal coffee and lecithin granules at high speed for 10 minutes.

Lower the speed and add toasted and pre-cooked buckwheat (reserve a handful to decorate the loaf in the end), ad the seed mix (flax seeds, sesame pumpkin and sunflower). The temperature of the dough should be around 30C.

Put the dough into a tin and sprinkle with reserved seed and buckwheat mix.

Cover with a clean damp kitchen towel and leave to rise for about 3-4 hours at 30-35C.

Sprinkle the loaf with water and bake for about 60 minutes 160C in fan oven, or at 180C in a convection oven.

Take the loaf out of the tin and let it cool down on the cooling rack.

Helpful tip:

In order to make sourdough rise better, you can pre-heat your oven to 30C, turn it off, put the sourdough inside and let it rise for 3-4 hours with the door closed.