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A rustic loaf of rye buckwheat sourdough bread on a cutting board.

Rye Buckwheat Sourdough Bread

PlateofGrass
This recipe is organic, vegan, and gluten-free.
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Prep Time 1 day
Cook Time 40 minutes
Total Time 1 day 40 minutes
Course Appetizer, Side Dish, Snacks
Cuisine American
Servings 6
Calories 160 kcal

Equipment

Ingredients
  

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

Calories: 160kcal
Keyword Gluten-Free Rye Bread, Himalayan Tartary Buckwheat Rye Sourdough bread, Rye Sourdough Buckwheat Bread, Sourdough Rye Bread Recipe, Sourdough Rye Starter
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