Homemade sourdough bread is a favorite, and now it’s Himalayan Tartary Buckwheat sourdough bread. It packs boatloads of nutrients with exceptional taste.
There’s something about the rich taste of homemade bread that sets the senses on fire, and nothing ramps that distinctive physiological response faster than a perfect loaf of homemade sourdough bread, and especially one made with Himalayan Tartary Buckwheat’s (HTB) exceptional seeds.
The reason it’s so epic is because it’s jam-packed with powerful compounds, including rutin, quercetin, hesperidin, and luteolin. It rocks vitamins, minerals, polyphenols, prebiotics, whole slews of phytochemicals and antioxidants.
According to one report it’s “known to be one of the few plants on earth that produces natural 2-HOBA,” a molecular powerhouse for cells. Dr. Jeffrey Bland of Big Bold Health says it’s “the most immuneoactive, nutrient-dense plant yet discovered.”
Well I’m certainly stoked I discovered it for recipes, including this sourdough bread.
To learn more about HTB go here. To order the flour on Amazon go here.
This recipe is organic, vegan, and gluten-free.
Vegan Buckwheat Sourdough Bread Recipe
There are three kinds of starters for homemade sourdough bread: sponge starters, commercial, and wild yeast made from scratch.
The latter takes the longest, days to weeks, while sponge and prepackaged reduce timeline. You can also keep a starter going for months on end.
Shop starters and other products here > Thrive Market.
Vegan Buckwheat Sourdough Bread Ingredients
- Sourdough starter.
- Organic flour.
- HTB flour.
- Active dry yeast.
- Filtered water.
- Fine pink salt.
Equipment
- Mixing bowls.
- Clean kitchen towel and/or cheesecloth and tight cover.
- Cutlery (spoons, knives).
- Wooden board.
- Baking pan.
- Oven mitts.
Buckwheat Sourdough Bread Wild Yeast Starter
Wild yeast starters can take days to weeks, but the longer they ferment the tastier.
Overnight refrigeration yields a crustier loaf.
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.
Tips
- Starter should be used for making bread within four to eight hours after last feeding.
- To maintain a starter feed twice daily at 12-hour intervals.
- For longer maintenance refrigerate and feed once a week. Mature starters can survive longer with no feeding.
HTB Sourdough Bread Sponge Starter
Sourdough Sponge Starter Recipe
Ingredients
- 1/2 teaspoon active dry yeast.
- 1/2 cup organic flour.
- 1/4 cup HTB flour.
- 1/2 cup lukewarm filtered water.
Instructions
- Combine the ingredients in a mixing bowl and stir well for three to five minutes.
- Cover tightly and let rise at room temperature until tripled in size, about seven hours, or refrigerate overnight for 15 hours.
- When it’s tripled in size and starting to collapse, use immediately or feed again with flour and water.
- Cooled sponge starters straight from the fridge must be combined with warm water in final dough recipes (105-115 F).
Himalayan Tartary Buckwheat Sourdough Bread Recipe
Himalayan Tartary Buckwheat Sourdough Bread
Equipment
Ingredients
- 2 cups sourdough starter.
- 1 1/2 cups filtered water.
- 3 1/2 cups organic 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.
Notes
Nutrition
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Keep reading (and cooking!)
Himalayan Tartary Buckwheat Banana Bread
Himalayan Tartary Buckwheat Pumpkin Pie
Himalayan Tartary Buckwheat Waffles
Himalayan Tartary Buckwheat Blueberry Muffins
Himalayan Tartary Buckwheat Crepes
Himalayan Tartary Buckwheat Porridge
Himalayan Tartary Buckwheat Benefits
Himalayan Tartary Buckwheat for Weight Loss
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.
