At a Glance
This Vollkornbrot blends freshly milled or commercial whole wheat with toasted buckwheat (buchweizen) for a rich, nutty loaf. Long, cool fermentation increases flavor and reduces perceived heaviness—important for dense wholegrain breads [1][2].
Not suitable if:
- • You need a light, open crumb like baguette → try a lean wheat recipe
- • You don't have an active starter → create a starter first
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate measurements of wholegrains and water
Large Mixing Bowl
Room to mix and autolyse sticky wholegrain doughs
Banneton Proofing Basket
Supports shape and moisture control for dense loaves
Dutch Oven
Captures steam for good oven spring and crust
Dough Scraper
Helps handle sticky wholegrain doughs cleanly
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Ingredients
Weigh all ingredients on a kitchen scale. Wholegrain and buckwheat absorb water differently—baker's percentages are shown to help adjust hydration [1].
| Ingredient | Amount | % | Note |
|---|---|---|---|
| Whole wheat flour (medium grind) | 350g | 70% | Preferably freshly milled or high-quality whole wheat |
| Toasted buckwheat groats, ground coarsely | 100g | 20% | Toasting increases aroma; not same as buckwheat flour |
| Bread flour (or strong white) | 50g | 10% | Adds gluten to support structure |
| Water | 420g | 84% | High hydration to compensate for wholegrain/wet crumb |
| Active wheat starter | 120g | 24% | Fed and active (bubbly) — adjust if using a rye starter |
| Salt | 12g | 2.4% | |
| Optional: mixed seeds | 40g | 8% | Sunflower, flax, pumpkin; add to dough or coat crust |
Schedule
Weekend (room temp) Version
Start in the morning and bake in the evening
Weekday (overnight cold proof)
Mix in evening, bake next afternoon
💡 Tips
- If dough is very slack, a longer cold proof firms it and eases scoring [1]
- Wholegrain loaves often benefit from an extra 30–60 min of bench rest before final proof to relax gluten [2]
Step by Step
Toast and grind buckwheat (if using groats)
Toast buckwheat groats in a dry pan until aromatic, cool, then pulse coarsely in a grinder. This step deepens flavor and reduces raw starchiness [2].
⏱ 15 minutes
Autolyse
Combine whole wheat, bread flour, ground buckwheat and 380g of water in a large mixing bowl. Mix until no dry spots. Rest 30–45 min to hydrate bran and allow enzymatic activity to start [1].
⏱ 30-45 minutes
Mix with starter and salt
Dissolve starter in remaining water, add to autolysed dough with salt. Incorporate using a dough scraper and folds until evenly mixed. Wholegrain dough will be tacky rather than elastic.
⏱ 10 minutes
Bulk fermentation with folds
Cover and ferment at 68-72°F (20-22°C). Perform 3 sets of gentle stretch-and-folds in the first 2 hours to develop structure. Use a dough scraper to lift and fold—avoid aggressive kneading [1].
⏱ 4-6 hours (varies)
Add seeds (optional) and shape
If using seeds, fold them in during last fold. Turn dough onto floured surface (use whole wheat or buckwheat). Shape gently into an oblong or round and place seam-side up in a floured banneton.
⏱ 10 minutes
Final proof (room temp or fridge)
Cover and proof. For more flavor and easier slicing, proof 12–18 hours in fridge. For same-day bake, proof 1.5–3 hours at room temp until slightly risen [2].
⏱ 1.5–18 hours
Bake
Preheat oven with a Dutch oven or cloche to 250°C/480°F for 30–45 min. Turn loaf onto parchment paper, score with a bread lame, place into pot. Bake with lid on 15–20 min, then reduce to 200°C/400°F, remove lid and bake 30–40 min until deeply browned. Check internal temp with an instant-read thermometer: 98–100°C (208–212°F) for wholegrain loaves [1].
⏱ 60–80 minutes
Cool
Use oven mitts to remove loaf and transfer to a rack. Cool at least 2 hours; cutting early yields gummy crumb because starches haven't finished retrograding [2].
⏱ 2+ hours
Tips & Variations
Variations
Higher buckwheat ratio
Increase buckwheat to 30–40%
→ More nutty flavor but denser crumb; lower hydration may be needed
Soaked buckwheat
Soak whole buckwheat groats 1 hour before use
→ Softer crumbs and less dusting; reduces baking time
Seed crust
Brush loaf with water and press mixed seeds before baking
→ Crunchy, decorative crust
Pro Tips
- 💡 Measure hydration by feel—wholegrain doughs should be tacky but manageable; use a kitchen scale for repeatability [1]
- 💡 Cool fully before slicing with a serrated bread knife to avoid tearing the crumb
- 💡 Use a dough scraper to cleanly transfer sticky dough and reduce waste
Common Issues
Common issues with wholegrain/buckwheat loaves and quick fixes:
Storage
Paper bag or bread bag at room temp
4–6 days
Keep cut side down and avoid plastic that traps moisture
Cloth wrap (linen)
3–4 days
Allows moisture exchange, reduces condensation
Freezing
3 months
Slice, vacuum-seal or double-wrap in foil/plastic
⚠️ Avoid refrigeration — it accelerates staling via starch retrogradation and reduces flavor [2]