Buckwheat bread with walnuts

Buckwheat bread with walnuts from Slovenia

Servings people

Prep Time 2

Cook Time 40

Total Time 2 40

Place the buckwheat flour into a bowl and pour over boiled water. Let it rest for few minutes to cool down to a luke warm temperature.
In another bowl, mix together all-purpose flour, dry yeast and salt.
After the buckwheat flour has cooled, mix it together with dry ingredients. Knead for at least 10 minutes.
Transfer the dough back to the bowl, cover it with a kitchen towel or plastic foil, and let it rest for one hour. The dough should double in size before you continue working with it.
In the meantime, cut the walnuts into smaller pieces and quickly toast them in a pan.
When the dough is ready, knead it again and ad the toasted walnuts. The walnuts should be evenly incorporated in the dough.
Transfer the dough to a greased loaf pan, cover it with a kitchen towel and let it rest in a warm place for another 45 minutes. Preheat the oven to 410 F/210 C.
When the dough has risen properly, bake at 410 F/110 C for about 10 minutes. After that reduce the temperature to 375 F/190 C and bake for another 35 minutes until the crust looks crusty and golden.
Wrap the freshly baked bread in a kitchen towel and allow it to rest for at least about 20 minutes before you serve it. Bon apetit!

Use high-quality buckwheat flour, available in light or dark varieties. Dark flour has a stronger, denser profile.
Toast walnuts before adding to the dough for enhanced flavor and crunch.
Knead the dough well and let it double in size in a warm, draft-free area, covered with a kitchen cloth or plastic foil.
Place a bowl of water in the oven during baking. This creates steam, aiding in crust development and oven spring, resulting in a crispy, shiny, golden crust.
Lower the oven temperature after the first 5-10 minutes and cover with parchment if the crust darkens too much.
Cool the bread completely before slicing, as buckwheat bread can be very delicate when hot.
For a healthier buckwheat bread, opt for sourdough over yeasted flour. Experiment with other flours like wholegrain, rye, corn, or pre-packaged gluten-free mixes.
For a gluten-free version, use pure buckwheat flour with psyllium husk and chia seeds.
You can enhance the dough with additional ingredients like hazelnuts, pumpkin seeds, sunflower seeds and linseed.
Buckwheat walnut bread stays fresh for 3-4 days at room temperature. Wrap it in aluminum or plastic foil, or keep it in a bread box or airtight container. It will last longer than a loaf or regular bread.
It can be frozen for up to three months, ensuring you wrap the loaf (or individual slices) in aluminum foil and then place it in a freezer-safe bag or container.

Calories: 547kcal

Cost: $5

Course: Bread

Cuisine: Slovenian

Keyword: bread, buckwheat, walnuts