Himalayan Tartary Buckwheat Sourdough Bread

Plateofgrass.com

This recipe is organic, vegan, and gluten-free.

5 from 1 vote

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Prep Time 2

Cook Time 40

Course Appetizer, Main Course, Side Dish, Snack

Cuisine American

Servings

Calories 185 kcal

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

Wild yeast and sponge starter recipes in blog post.

Nutrition

Calories: 185kcal

Keyword Buckwheat Sourdough Bread, Himalayan Tartary Buckwheat Sourdough Bread, Himalayan Tartary Recipes, Homemade Sourdough Bread, Vegan Gluten-Free Sourdough Bread

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