Buckwheat bread with walnuts

Imagine the aroma of freshly baked bread wafting through your kitchen, mingling with the earthy scent of buckwheat and the rich, toasty notes of walnuts. This tasty bread comes from Slovenia, where buckwheat was grown for more than 600 years.

Buckwheat bread with walnuts made by this old recipe will surely charm you with its unique taste like a true gem. As a perfect accompaniment to your meals, you’ll find this bread delicious and utterly irresistible.

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The tale of a buckwheat grain

Buckwheat has been a traditional crop in Slovenia for over 600 years, even longer than potatoes or corn. In fact, it was the predominant crop in the 16th century.

Buckwheat has been used traditionally in various dishes and porridges. The flour obtained from ground buckwheat has been used for preparing several traditional dishes such as buckwheat bread, cakes, cookies, dumplings, and porridge. A delectable buckwheat bread made with walnuts has been (and still is) a popular dish served on special occasions such as Christmas, New Year’s Eve, and Easter.

Buckwheat was considered a sacred plant. There’s a beautiful old Slovenian folk tale, called The buckwheat grain:

During the Slavic migration, a goddess gave a buckwheat grain to people coming from the east and instructed them to plant it wherever they stopped on their journey.

If the grain doesn’t germinate and grow green within three days, then they should dig it out and move further. However, if it does sprout, then that’s the place where they should stay.

The tiny grain never sprouted anywhere else, but it thrived in Slovenian soil. So that was the place where they finally settled, and buckwheat is still the queen of the Slovenian kitchen even today.

Why you’ll fall in love with this bread

• The taste of this bread is addictive. It’s something completely different than the ordinary bread. The combination of earthy buckwheat and rich, crunchy walnuts simply makes it irresistible.

• It’s healthy and full of nutrients. Buckwheat is a fantastic source of dietary fiber. Buckwheat contains no gluten, which makes it a healthier choice compared to other grains. And walnuts are one of the richest plant-based sources of omega-3 fatty acids.
• It will last longer than the usual bread. That is, of course, if you can resist eating it all at once.
• It pairs well with almost anything, but it’s especially a great addition to other authentic Slavic recipes like ricet, beef goulash or sataras. Honestly, nothing beats buckwheat bread with walnuts and homemade plum jam or a delicious black trumpet mushroom jam for breakfast. Oh, and have you tried our saffron milk cap pâté?
• As the bread is very dense, you can slice it into very thin pieces.
• It’s adaptable to your diet. With options to tweak the recipe with other ingredients, this bread can be enjoyed by many, regardless of dietary restrictions.

Buckwheat bread with walnuts ingredients

BUCKWHEAT FLOUR – Organic buckwheat flour is highly nutritious. It’s rich in fiber, protein, and essential minerals such as magnesium, iron, and B vitamins. And it contains zero gluten.

ALL-PURPOSE FLOUR – we use a blend of buckwheat and all-purpose flour to create a balanced and structured bread. Buckwheat flour adds flavor and nutrition, while all-purpose flour provides the dough with elasticity and strength due to its higher gluten content.

If you wish to make a healthier version of the bread, use wholemeal flour or rye flour. The bread could get a little sturdier, though.

WALNUTS – If using home-dried walnuts is not possible, store-bought ones will suffice. Remember to roast them before adding to the bread.

DRY YEAST – This small but mighty ingredient plays a key role in making our bread come to life. Dry yeast is a reliable and easy-to-use option that ensures a good rise and a soft texture. But if you opt to use fresh yeast, don’t hesitate to do so, as it can deliver even better outcomes. Just remember to use the appropriate amount.

OLIVE OIL – The use of olive oil in bread-making not only enhances the flavor, but also results in a delicate texture and a beautifully golden crust.

SALT – You can adjust this to taste. A pinch of salt also helps to regulate the yeast’s activity and strengthens the gluten structure.

Buckwheat bread with walnuts easy recipe

HOW TO MAKE THE DOUGH

STEP 1: Prepare two bowls. Pour 2.4 dl (roughly 1 cup) of hot water over the buckwheat flour. Mix thoroughly and let it cool to a few degrees warmer than room temperature.

STEP 2: In the second bowl, combine the remaining dry ingredients: all-purpose flour, dry yeast, and a pinch of salt.

STEP 3: After the buckwheat flour has cooled down, add all of the dry ingredients to the same bowl. Knead the mixture for at least eight minutes until you get a smooth, elastic ball of dough.

When making bread recipes that use flour like buckwheat, which is naturally less rich in gluten, the dough may not attain the same elasticity and smoothness as white bread dough. However, it should still exhibit some signs of stretchiness after adequate kneading.

STEP 4: Place the dough in a bowl, cover it with plastic wrap or a kitchen towel, and let it rest for at least an hour. Wait until the dough has doubled in size before using it again.

STEP 5: In the meantime, chop the walnuts into smaller pieces and toast them for a few minutes. This step is essential to enhance the flavor of the bread. You could use dry walnuts without roasting, but the bread won’t be as delicious.

ADDING WALNUTS

STEP 6: After the dough has risen to double its size, transfer it to a clean, floured counter and knead it with roasted walnuts.

STEP 7: Once you have finished preparing the dough, transfer it to a loaf pan. If you prefer a firmer crust, use a regular baking sheet. Generally, the crust will be slightly softer in a loaf pan, but the bread will still be delicious. Using a regular pan allows you to decorate the surface.

Cover the pan with a kitchen towel and let the dough rest again until it doubles in size. Remember, the dough should be placed in a warm place with no drought.

HOW TO BAKE IT

STEP 8: Preheat the oven to 210 C/410 F.

STEP 9: Once the dough has risen, transfer it to the oven. Bake at 210 C/410 F for 10 minutes. After that, reduce the temperature to 190,5 C/375 F and bake for another 35 minutes.

STEP 10: If the oven’s fan is on and the crust is getting too dark, cover the pan with parchment paper.

For a softer bread, place a small bowl of water beneath the bread to create steam. This will enable the crust to form more slowly.

STEP 12: After baking, wrap the bread in a clean kitchen towel and let it cool for another 20 minutes.

Buckwheat bread with walnuts variations

• Sourdough – for a healthier version of your buckwheat bread, use sourdough instead of yeasted all-purpose flour.

• Use other types of flour like wholegrain, rye, corn flour or prepacked gluten-free flour
• Bake gluten-free bread using only buckwheat flour with added psyllium husk and chia seeds.
• Add more goodies to the dough, like hazelnuts, pumpkin seeds and linseed

Some tips to remember

• Opt for high-quality buckwheat flour. You may find light or dark varieties; the darker flour has a stronger flavor and denser texture.
• It is crucial to toast the walnuts before adding them to the dough in order to significantly enhance the taste and texture of the bread. Don’t skip this step if you want your bread to have a deliciously crunchy and nutty flavor.
• Knead the dough thoroughly and let it rise to at least double size. The dough should be resting in a warm place, covered with a cover, plastic foil or kitchen towel to prevent any drought caching your bread.
• Buckwheat flour absorbs more liquid than wheat flour. Ensure your dough is adequately hydrated to avoid a dry loaf.
• Another good idea is to place a small bowl of water in the oven. The steam created by the water will help keep the outer layer of the dough moist during the initial phase of baking. This moisture prevents the crust from forming too quickly, allowing the bread to continue rising and expanding (also known as “oven spring”). Additionally, the steam contributes to the quality of the crust, creating a crispy, shiny, and beautifully golden brown crust.
• Reduce the temperature after an initial 5 to 10 minutes of baking, and cover the bread with parchment paper if you notice the crust is getting too dark.
• Allow the bread to cool after baking; buckwheat bread can be quite fragile while still hot.

Storage and freezing

Buckwheat bread with walnuts can be stored at room temperature for up to 3 or 4 days. To keep it fresh, wrap the bread in aluminum or plastic foil, store it in a bread box, or place it in an airtight container.

Unlike all-purpose bread, buckwheat bread doesn’t dry out quickly, so it can last for a day or two longer.

If you wish to freeze your bread, wrap the loaf or individual slices in an aluminum foil. Then, place them in a freezer-safe bag or container. Make sure to remove as much air as possible from the bag or container to prevent freezer burn. It can be frozen for up to three months.

Thaw on the counter at room temperature. If the bread feels a bit dry after thawing, you can refresh it in the oven. Preheat the oven to 350°F (175°C) and heat the bread for about 10 minutes or until it’s warm and the crust is crispy.

Buckwheat bread with walnuts FAQs

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