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🍞 NEW: Scalded buckwheat and malt sourdough bread

Published about 2 months ago • 1 min read

Scalded buckwheat and malt sourdough bread

This spice-forward, hearty sourdough is exactly the kind of bread I needed to drag me through the cold that's clung to this month far longer than it had any right to.

Ground aniseed (or caraway, if you'd like!), barley malt syrup, and a buckwheat flour scald—pouring boiling water over the flour—which amplifies the flavor and aroma. Kind of a tricky way to work in this grain without it compromising the crumb structure too much.

If you're a fan of whole-grain loaves, you're going to love this buckwheat recipe. This is a loaf built for winter.

Read on!

In this week's newsletter:

  • Recipes: Scalded buckwheat and malt; Cherry, pecan, and buckwheat sourdough.
  • Baking Tip: Does bran and germ "cut" gluten?
  • Links: ​The Solitary Bakery in a Tiny Italian Mountain Village of 91 People

🍞 Scalded Buckwheat & Malt

You'll love the wholesome, spicy, and slightly sweet flavor of this bread, just perfect for pulling you through the dark, cold winter months. (Is it spring yet?)

Or, check out this other way to use buckwheat:

🍞 Sour Cherry, Toasted Pecan, and Buckwheat

One of my fav recipes for its sweet and savory/earthy flavor mix. The dried cherries work incredibly well against the intense flavor of buckwheat!

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💬 Member Discussion of the Week

I was told the bran in grains cuts the desired bubbles, so I've been making bread with store-bought bread flour and adding only a bit of fresh-ground flour and it came out great. Is the bran thing a myth?

The bran-cuts-gluten concern is overblown; it's not the dealbreaker people make it out to be. Proper hydration and fermentation time allow the bran to soften, and the resulting flavor payoff is worth it. Bakers have been making great bread with freshly milled flour for millennia; the technique just requires a little adjustment. If you're curious about the details, my freshly milled flour guide covers how to work with it.

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The Perfect Loaf 🍞

Maurizio Leo

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