Buckwheat Sourdough Boule is a delectable and rich loaf that you’ll completely adore! 

Last Saturday evening I went with a couple of friends to enjoy an evening at a local restaurant called Table X. . . it’s the up and coming hip place around town.  AND it was amazing!!  Truly a wonderfully amazing experience.

The little bit of loaf that’s on the plate in the center of the photo above is a sourdough buckwheat and it was so amazing that I remembered I needed to share my Buckwheat Sourdough Boule recipe with all of you! 

The dough sits over the night and works all it’s sourdough magic. . . I baked it right in the ceramic bowl so it turned out a with a little different texture that when it’s baked in a ceramic dutch oven.  Next time I make my Buckwheat Sourdough Boule I’ll give the dutch oven a go. 

Did you know you can get your own sourdough starter. . . this a sourdough started recipe from King Arthur Flour with some awesome tips and tricks for taking care of it.  It needs a little bit of love in the form of flour and water a couple times a week if it lives out of the fridge.  If you keep it in the fridge then once a week will do it!

You won’t even believe how many amazing recipes there are to make with your Sourdough Starter- jump over and check them out by clicking here.  A few of my very favorites are Blueberry Sourdough Pancakes,  Homemade Sourdough Biscuits, and Sourdough Coconut Banana Bread. YUMMMMM!

Buckwheat Sourdough Boule is truly a beautiful experience, you won’t be able to help but wish you’d have made an extra loaf!

Have a wonderful Monday!

Much Love and Peace~

Ruthie

Yield: 1

Buckwheat Sourdough Boule

Print

Prep Time 15 minutes

Cook Time 22 minutes

Total Time 37 minutes

Ingredients

• 1 1/2 cups buckwheat flour
• 1 1/2 cups unbleached white flour
• 1 1/4 teaspoon sea salt
• 1/4 teaspoon yeast
• 1 cup sourdough starter
• 1 1/4 cup hot water
• 1/4 cup honey

Instructions

1. Coat one side of a piece of saran wrap with cooking spray; set aside.
2. In a large non-metallic bowl combine flours, sea salt, and yeast; mix to combine.
3. Add hot water, stir by hand until evenly moistened.
4. Add sourdough starter and honey; mix to incorporate (it will have lumps.)
5. Cover entire bowl with prepared saran wrap.
6. Let sit for at least 12-18 hours. (can go longer if needed)
7. Gently turn out dough onto a lightly floured surface, pull the sides in, and flip the loaf over.
8. Cover again with the same saran and let raise for 45 min.
9. Using a sharp knife, gently score the top in the shape of a square.
10. Preheat oven to 450 degrees with ceramic dutch oven and lid inside.
11. Carefully place dough in pot, replace lid, and cook for 20-22 minutes - a deep brown, crispy top of loaf is desired.
12. Cool on a wire rack.
13. Slice and Enjoy!

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