This bread has a “black spirit”. Black beer, dark molasse and “black wheat” (aka Buckwheat) create a nearly black crust and a deep brown crumb. The crumb looks much darker then you would guess from the amount of about 50% whole grain.
The recipe is a kind of using up leftovers. Breadcrumbs made of dried stale bread slices, some dark beer leftover from weekeend cooking and some leftover buckwheat flour which I broughed home from the summer holidays in the Lüneburge Heath (where buckwheat is still grown).
Buckwheat is an old crop, that grows well on low-fertility soil, thats why its often found to be grown in regions like heath. From the botanical view it is no grain but the fruit of a plant from the “knotweed family” (Polygonaceae). The flour contains no gluten so it should added in a low amount to bread doughs.
Spelt Buckwheat Bread
- 150g Spelt, freshly milled
- 100g dried Breadcrumbs
- 25g Sourdough Starter
- 250g Water
- 350g Spelt, freshly milled
- 100g Buckwheat whole grain flour
- 550g flour Type 550
- 350g black beer
- 275g water (plus up to 50g if needed)
- 25g molasse
- 22g Salt
- 3g fresh yeast
Mix water, flour and starter for the sourdough and ferment it overnight (12 to 16 hours).
The next morning: Mix all ingredients for the dough, let it rest for 30 min, then fold it from the outside of bowl into the middle for three or four times. Let rest for 30 min again, then fold the dough and repeat the resting and folding steps one time more. Ferment the dough for 1 hours.
Shape the dough into two oval loaves and proof for 1 hour.
Slash the loaves directly before baking.
Bake for 35 min at 250°C with steam on a hot stone.
I send this bread to Susans Yeastspotting, a weekly showcase of yeast baked goods.