1 cup buckwheat flour
1.5 – 2 cups all-purpose flour
1 tsp dry yeast
1 tbsp sugar
200 ml water
salt
I had a craving for some buckwheat bread, but I was feeling too lazy to go out. So, I decided to bake some, but I didn’t have any buckwheat flour on hand. While searching for a recipe, I read that you can grind buckwheat into flour, although it will be coarser.
So, I combined the buckwheat flour with all-purpose flour, yeast, sugar, and salt. I poured in the water, mixed it all together, and left it overnight at room temperature.
In the morning, I added the remaining flour and let it rise in a warm place for 40 minutes. Then, I kneaded the dough and shaped it into baguettes (either two smaller ones or one large one).
I sprinkled flour on a baking sheet, formed the baguettes, and gave them a little twist. I made slashes on top with a sharp knife and let them rest for another 15 minutes to rise a bit more.
I preheated the oven to 410°F (210°C) and baked the baguettes for 20 minutes. Then, I reduced the temperature and baked them for another 10 minutes.
Once baked, I covered the bread with a clean towel for a few minutes. The freshly baked baguette pairs wonderfully with homemade butter and a cup of freshly brewed coffee!