Homemade bread is probably much tastier than the supermarket baked goods, which are often from some factory many miles away. Not to mention the health of this bread. Although our Homemade Buckwheat Bread with Sunflower Seeds differs in many respects from the dried or fresh breads you get from the supermarket, it is a relatively simple recipe. You just have to do everything right if you want to do it.
Baking bread at home is a good business goal to improve family nutrition. Several studies have proven that most people in the US and other western countries who bake bread at home have a lower body mass index. That’s because you get more dietary nutrients like fiber in the bread when it’s homemade.
Baking with buckwheat
Buckwheat bread is a very popular alternative to wheat or rye bread, which many people prefer. It has a slightly nutty note, which I find particularly pleasant. Our buckwheat bread contains sunflower seeds that refresh the taste and make a rich, delicious bread.
Buckwheat is a versatile treasure that dates back to what is now the Mediterranean region. In many countries of the region, buckwheat grains are used in the preparation of rice, flour, pudding, biscuits, grain, buckwheat noodles, buckwheat bread, as well as in mixtures with various spices. Buckwheat is high in protein, iron, calcium, potassium, magnesium, folic acid, manganese, phosphorus, zinc and vitamins A, B, E and F. So buckwheat, also known as wheat bran, is a real health food.
An indisputable property of buckwheat is its high protein content. On the one hand, this is because buckwheat in its original form is a rich source of proteins. On the other hand, the grain has been cut for a very long time before it is ground into buckwheat. This constant milling results in many small protein fragments in buckwheat.
Last but not least, you should also know that buckwheat gives many of the dishes you are familiar with, including our buckwheat bread with sunflower seeds, a taste and nutritional boost.
Never heard of whole grain bread?
Wholemeal bread has a high proportion of complete fiber, which is not only good for digestion, but also provides many vitamins and important minerals. Many researchers feel that eating healthily, especially when dieting is on the menu, is the best way to stay full for longer. In fact, most of the time, whole grain bread doesn’t feel as tasty because it takes a lot more to make the bread crust.
Wholemeal bread has become a popular food in recent years – and rightly so. The bread is healthier and has many benefits that you wouldn’t associate with many other foods. A big advantage of whole grain bread is that it lasts longer than white bread. Wheat is high in fiber, which puts a strain on digestion and your blood sugar levels. There are also many healthy ingredients such as proteins, vitamins, minerals and fiber.
There is now even a whole grain version of rolls that you can fill with other healthy ingredients such as oats, rye or barley.
It’s easy to forget that there’s a reason groceries like bread are so expensive. High costs for agriculture, raw materials, wages, processing, transport and much more are written on the prices. Baking your own bread at home can save you some of those costs.
Similar recipes like our “Buckwheat Bread with Sunflower Seeds” to bake yourself:
- Sourdough bread with flaxseed
- another juicy wholemeal bread
- vegan spelled rolls
- Make wild garlic pesto yourself
- Bake Manakesh flatbread yourself
- simplest wholemeal bread to bake yourself
- more bread and roll recipes
Buckwheat bread with sunflower seeds
- 520 G wholemeal rye flour* 3 times 140 g for the sourdough and 100 g additionally
- 100 G buckwheat flour*
- 50 G sunflower seeds
- 170 G whole wheat flour
- 180 G spelled flour* Type 630
- 1 tsp native olive oil*
- 1 tsp sugar beet syrup
- Today we will prepare sourdough. You can set it up yourself with a little effort. If you ask politely at a craft baker you trust, you will often get some. If necessary, the child’s biology class is pushed forward.
- For the sourdough we plan 24 hours in advance. The sourdough is transferred from the fridge into a large bowl in the morning. Add 140g wholemeal rye flour and 140ml room temperature water and stir with a spoon. We put it in a warm place, e.g. B. on the heater in winter or on a sunny spot.
- In the afternoon (approx. 8 hours later) add another 140 g wholemeal rye flour and 140 ml water and stir. Put it a little cooler than before, e.g. next to the heater or in a shady place.
- Late in the evening (approx. 8 hours later), stir in 140 g of wholemeal rye flour and 140 ml of water. Put it a little cooler again, e.g. on the cellar stairs. Boil 280 ml of water, add buckwheat and sunflower seeds, cover.
- The next morning (about 8 hours later) stir the sourdough and remove some for the next bread and store in the fridge. It can be stored like this for up to 14 days. If it takes longer before you want to bake the next time, add approx. 30 g wholemeal rye flour and 30 ml water after 14 days to bridge the time.
- Work the remaining sourdough with the other ingredients and 50 ml water into a somewhat tough dough.
- Grease a large loaf pan for loaves of 750 g – 1,500 g and fill in the dough. The mold should be about half full. Leave covered for about 4 hours. The dough will almost double in volume.
- Preheat the oven to 240°C.
- Brush the bread with water for an extra crispy crust.
- Bake for 15 minutes at 240°C, then turn the temperature down to 200°C and bake for another 15 minutes. Then bake at 175°C for another 30 minutes.
- The bread is done when it sounds hollow when knocked. Remove from the mold and let cool on a wire rack. Enjoy with butter and fleur de sel.