Buckwheat Sourdough Flatbread

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November 8, 2015

Buckwheat Sourdough Flatbread combines two favorite things from my childhood; sourdough bread and buckwheat pancakes.  The result is a bread that’s crisp on the outside and chewy on the inside, with a distinctly pleasant tang.

Buckwheat is an ancient grain, cultivated over 6000 years ago. It’s not in the wheat family, but rather is a relative of the rhubarb plant. Extremely nutritious and cold hardy plant, buckwheat has a unique tangy flavor. Russia has been the world leader in buckwheat production for centuries.  For this bread, I combined buckwheat with another Russian heritage grain, turkey red wheat.

Because this bread uses sourdough starter, or a tiny amount of commercial yeast that you let go sour, it takes up to 5 days to rise.  Be patient!  The results are worth it, and really, the actual work time is minimal.

Posted in Family Recipes, Fermenting Tagged with: , , ,