If I do eat bread, I want it to have some taste. I miss the spelt bread from Ljubljana and have not yet found anything as yummy over here, so decided to try some baking. Here comes my first attempt at buckwheat bread.

Buckwheat Bread


  • 4 cups whole wheat flour
  • 2 cups buckwheat flour
  • 1 cube fresh yeast
  • salt
  • cool water

I came across tips on making yeast solution in place of the usual mixture of yeast, warm water and sugar. It works like a charm.  So to start this bread, mix a cup of cold water with a cube of yeast and a teaspoon of salt and let it sit in a cool place (room temp is fine, e.g. on a window shelf) for 5 to 24 hours. Overnight works well. Takes some planning ahead, but the results are worth it.

Most recommend cooking buckwheat flour prior to using it, but I tried using is straight from the sack and it worked, so why make things harder on you. Just mix the two types of flour,  add the yeast solution and mix well. Let the dough sit until it rises twofold.

Knead the dough again, form a loaf (I made a small loaf and several mini ones) and let it rise again. For a nicer crust, you can whisk an egg and coat the top of the loaf before baking, but in any case, make several cuts across the top to prevent the loaf from breaking open at the side.

Bake at about 180°C for about 35 minutes, depending on the size of your loaf/loaves. Once baked, wrap in kitchen towels and let cool before cutting.

Buckwheat Bread

Came out pretty good. Finally, bread with actual taste to it again. I sliced my loaves, put them in the freezer and have a couple of slices for breakfast.

Dober tek!