Discover a delicious and nutritious rye sourdough bread recipe made with Himalayan Tartary Buckwheat sourdough. This unique and hearty loaf combines the delectable goodness of organic rye with one of the most antioxidant-rich plants on earth for a health-packed twist on traditional sourdough.
Welcome to this unique and flavorful twist on traditional sourdough bread—a recipe with the rich earthy taste of organic rye paired with the powerhouse nutrients found in Himalayan Tartary Buckwheat (HTB).
The combination of the two makes a next level loaf!
Perfect for sandwiches, toast, appetizers, and rolls, this sourdough rye bread is one of our all-time besties! 😋 You can learn more about HTB here. This recipe is organic, vegan, and gluten-free.
Rye Buckwheat Sourdough Bread
When it comes to sourdough, there are three types of starters you can use: sponge starters, commercial, or wild yeast. Sponge starters are typically a mix of flour, water, and yeast that ferment for a period of time to develop flavor.
Prepackaged culture, on the other hand, is an option if you’re pressed for time and can’t make starter from scratch. However, in this recipe, we’ll guide you through the process of making wild yeast buckwheat starter to which you’ll add the organic rye. Or—you can also make the starter all rye by simply tweaking the ingredients.
Here’s what you’ll need (full recipe below):
Equipment
- Mixing bowls.
- Rolling Pin
- Flatware/cutlery.
- Cutting board.
- Baking pan.
- Oven mitts.
- Cling wrap.
- Kitchen cloth.
- Apron.
- Bread box.
Ingredients
- 2 cups sourdough starter.
- 1 1/2 cups filtered water.
- 3 1/2 cups rye flour.
- 1 cup Himalayan Tartary Buckwheat flour.
- 4 tsp pink salt.
You can also use a prepackaged sourdough starter culture like the one below if you’re short on time.
Buckwheat Wild Yeast Starter Recipe
A wild yeast starter made with Himalayan Tartary Buckwheat is a unique and flavorful base for sourdough bread. The prebiotic fiber naturally ferments over time, creating a tangy, slightly nutty taste. Known for its nutrients, HTB also adds phytonutrients, prebiotics, and complete plant-based protein.
Ingredients
- 1/4 cup organic flour.
- 1/4 cup HTB flour.
- 1/4 cup lukewarm filtered water.
Instructions
- Combine the water and flour in a mixing bowl, stir well, then knead until smooth on a non-floured wooden board, roughly 3-5 minutes.
- Return to bowl and cover tightly with a towel or cheesecloth.
- Leave at room temperature for 12/15 hours, then add another 1/2 cup flour and 1/4 cup lukewarm water and mix thoroughly (called feeding the starter).
- Cover and rest again for another 12-15 hours, repeating another time for 24 hours. If it’s risen and bubbly, repeat the process a couple more times—or longer for a richer loaf—then taper down to a 12 then 4-8 hour window, tightly covering so no air gets in.
- When it’s ready it should be bubbly with a tangy smell.
For this standalone wild yeast recipe go here. For a beginner’s guide to sponge starter go here.
If you want a stronger rye, you can use the culture below or simply cut more rye flour into the starter and recipe.
Tips for Perfect Sourdough Rye Bread
Use High-Quality Rye Flour
- Rye flour comes in different types: whole rye, dark rye, and light rye. Whole rye flour will create a denser bread, while lighter rye flours (light or medium rye) yield a lighter texture. Experiment with blends of these flours for the best results.
Maintain a Healthy Starter
- Ensure your starter is active before baking. Feed it regularly (about once every 12 hours) and use it within 4-6 hours of the last feed to ensure it’s at peak activity. A strong starter is key to achieving a good rise.
Hydrate Your Dough Properly
- Rye flour absorbs more water than wheat flour, so you’ll need to use a higher hydration level for rye dough. The dough should feel sticky but manageable. Aim for about 80-85% hydration, but this can vary depending on your flour and ambient humidity.
Use a Longer Bulk Fermentation
- Rye dough benefits from a slower fermentation process to develop flavor. Allow for a longer bulk fermentation (4-8 hours at room temperature or overnight in the fridge). The longer ferment also helps reduce the denser texture of rye bread.
Kneading, Scoring & Temperature
Be Gentle with Kneading
- Unlike wheat dough, rye dough doesn’t require intense kneading. Simply fold and stretch the dough a few times during the first hour of bulk fermentation. Overworking rye dough can make the bread too dense and crumbly.
Score the Dough
- Scoring the dough allows for controlled expansion during baking. Rye bread tends to have a denser texture, so be sure to score deeply to help it rise and expand properly.
Control the Temperature
- For the best texture and flavor, bake your bread at around 450°F (230°C) for the first 20 minutes with the lid on to trap steam, then reduce the temperature to 400°F (200°C) and bake for another 30 minutes, uncovered.
Allow for a Cooldown
- After baking, let the bread cool completely before slicing. Rye bread can be quite moist, and cutting too early may result in a gummy texture. Allowing it to cool lets the crumb set and the flavors to fully develop.
Store Properly
- Rye bread is best stored in a paper bag or wrapped in a clean cloth at room temperature. For longer storage, slice and freeze portions of the bread to maintain freshness.
Add Optional Ingredients for Flavor
Rye bread can benefit from additional flavors like caraway seeds, fennel, or even a bit of maple syrup or molasses to sweeten and balance the tangy sourdough flavor.
Rye Buckwheat Sourdough Bread
Equipment
Ingredients
- 2 cups sourdough starter.
- 1 1/2 cups filtered water.
- 3 1/2 cups rye flour.
- 1 cup Himalayan Tartary Buckwheat flour.
- 4 tsp pink salt.
Instructions
- Combine the water, starter, and 4 cups of flour including HTB in mixing bowl.
- Knead or beat until sticky smooth and cover in fridge for 12-14 hours.
- Return to room temperature for two hours then add 1/2 cup flour and 4 teaspoons salt.
- Knead/beat again, then cover loosely for 10 minutes.
- Transfer to an oiled mixing bowl, cover, and let rise 6 hours or until doubled.
- Shape into single or double loaves, cover again, and let rise another 2-4 hours or until doubled.
- Preheat oven to 450 and bake baguettes for 30 minutes or loaves for 40 minutes or until browned.
Nutrition
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Keep reading (and cooking!)
Himalayan Tartary Buckwheat Sourdough Bread
Buckwheat Sourdough Starter Recipe
Sourdough Sponge Starter Recipe
The medical and health topics covered on the Plate of Grass website and blog have not been evaluated by the FDA and are not intended to prevent or cure any disease. This article and its content is presented ‘as is’ for informational purposes only.
