Thursday, 13 September 2012

Salicylate-Free Organic Wholemeal+Buckwheat Bread


1. 300gm organic wholemeal flour
2. 250gm organic buckwheat flour
3. 1 1/2 tablespoons of active dry yeast
4. A teaspoon of sea-salt
5. A teaspoon of soft, brown sugar
6. 1 1/2 cups of warm water
7. 1/4 cup of sunflower oil


1. Sieve the wholemeal flour and the buckwheat flour into a very large mixing bowl.

2. Add the yeast, sea-salt, sugar, sunflower oil and water to the sieved flour.

3. Mix all ingredients thoroughly.

4. Knead the dough until it is smooth. If it is too soft, add some flour and knead until it is smooth. If it is too dry, add some warm water and knead until smooth.
(*Buckwheat flour is more sticky than the normal bread flour)

5. Cover the bowl with a cling-wrap or a damp towel for about 2 hours until the dough has doubled in size.

6. Knock the dough back down and knead it again for about 20 minutes.

7. Divide the dough into half and allow it to rise again for about 1 hour.

8. Preheat oven at 190C.

9. Grease 2 loaf tins with some sunflower oil.

10. Put the dough into the loaf tins and bake for about 45 minutes or until slightly browned.

11. Allow to cool

Bon appétit!

Note: The usual buckwheat bread recipes use milk. I substituted milk with sunflower oil instead as I have lactose intolerance and am somewhat sensitive to something in the fresh milk. Salicylate is negligible in sunflower oil.


  1. Hi, it looks good. I've been baking bread for Vic also, tried buckwheat but it's not our favourite also because of the color and texture. I have tried millet flour also which is quite nice. The only difference is I didn't knead that long, nor cover it because no yeast is used.

    1. I'll try millet next time! :) Thanks.

  2. It sure was very yummy!!!!!!!! <3. Love it sweetheart!!!!!

  3. Oh wow. I'm sure it smells good fresh from the oven!

    1. Yes, it did! :) It has a totally different smell from the commercial ones.

  4. This recipe didnt work. I think it would be a good idea to adjust it. Shouldnt you disolve the yeast in the water first? Why sieve wholemeal and buckwheat flour. You would be taking out all the goodness. Most dissapointed

    1. I'm sorry it didn't work out for you. Maybe you could tweak the recipe a little. I did write a note that buckwheat is a stickier flour compared to wheat flour. Also the yeast that I bought can be mixed directly with the ingredients. You need to check what yeast you bought. I sieved the flours so that they would be finer. Thus, the texture of the bread would be softer. Whatever that's left in the sieve I would pour it back into the mixture.