Sourdough Buckwheat Hazelnut Bread with Apricots
This wholesome sourdough bread combines nutty buckwheat flour, dried apricots, and an abundance of crunchy seeds and nuts.
Fermented with a gluten-free starter and set with a psyllium husk gel, this loaf is fiber-rich, slightly sweet, and full of texture.
Ideal for breakfast or as a nutrient-packed snack!
Instructions
16 stepsGather Ingredients, and Make the Preferment
Take a minute to gather your required ingredients.
In a bowl, combine the gluten-free starter with 90 grams of buckwheat flour and 115 grams water.
Mix well, cover, and let it rest at room temperature for about three hours, or until the mixture is bubbly and active.
Prepare Psyllium Gel
In a large bowl, mix the psyllium husk with 500 grams of water, along with the honey.
Let the mixture sit for 5–10 minutes, to allow the gel to thicken.
Mix the Dough
In another bowl, combine the buckwheat flour, tapioca starch, and salt.
Add the preferment and psyllium gel to the dry ingredients. Mix until fully incorporated.
Lightly grease a loaf pan with oil.
Add Seeds and Fruits
Fold in chopped apricots, hazelnuts, and all the remaining seeds. You can use whatever mix of nuts and seeds here that you like.
Transfer the dough into a lightly-greased loaf pan.
Ferment
Let the dough rise at room temperature for four hours until it slightly domes. You can also refrigerate the dough overnight and bake it the following day.
Bake
Preheat oven to 220°C (430°F). Cover the top of the loaf with parchment paper to prevent burning.
Bake the loaf for 30 minutes.
Reduce heat to 200°C (390°F) and bake for an additional 30 minutes.
Let cool completely before slicing.
Try serving with softened butter and honey!
Recipe Notes
Storage Tips:
Store wrapped at room temperature for up to 3 days, or refrigerate for up to 1 week. Slice and freeze for longer storage.
This dense and nourishing bread is perfect toasted with butter, nut butter, or as a base for savory toppings!
