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Buckwheat Sourdough Sandwich Loaf

Buckwheat is a highly nutritious whole grain. I started adding buckwheat into my recent bakes and the speckles make it looks wonderful! My kids like the black speckles on the bread and they called it the “Oreo” crumbs sandwich!


  • Active Levain or Cold Sourdough Discard 200g

  • Japanese Bread Flour 225g

  • Buckwheat Flour 25g

  • Cold Fresh Milk or Non-dairy Milk 110g

  • Sugar 35g

  • Sea Salt 4g

  • Unsalted Butter or Coconut Oil 40g


  • In a stand mixer, add active levain/sourdough discard, bread flour, buckwheat flour, sugar, salt, milk into the mixing bowl except for butter and knead until combined, approx. 3-5 minutes

  • Add butter, knead until windowpane, pause and stop along the way to scrap down the sides of the bowl, approx. 18-20 minutes

  • Divide dough into 3 equal portions, shape it into a ball, cover with cloth and bench rest for 2 hours

Before bench rest
After bench rest for 2 hours!

  • Lightly flour worktop, using a rolling pin, flatten the dough, fold top and bottom, flatten the dough again and roll it up

  • Place the dough into a loaf tin (11cm x 19.5cm x 10.5cm) proof until it reaches 85% of the tin, approx. 3-4 hours (at room temp, 28-30°C)

  • Preheat oven at 180°C for 15 minutes

  • Lightly egg wash the dough surface (optional)

  • Bake at 180°C for 30 minutes (oven setting varies, please observe and adjust accordingly)

  • Remove from tin and cool for at least 3 hours before slicing


  • Masuda Canada100 is used as Japanese Bread Flour (Protein 13.2%), the product can be found at our shop, simply click "Order Form" to find out

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