Low GI - Black Buckwheat, Black Barley & Millet loaf
Jan Schluter • October 24, 2025
Black Buckwheat & Millet Loaf
This recipe uses Risen Flour’s Black Buckwheat & Millet Flour
INGREDIENTS
(Yeasted version, ~70% hydration, 1 large loaf)
Formula (Baker’s %)
- 65% ArtisanWholemeal flour → 650 g
- 15% Black barley flour → 150 g
- 10% Chickpea flour → 100 g
- 10% Black buckwheat flour → 100 g
- 70% Water → 700 g (adjust up to 750 g if dough feels stiff)
- 2% Salt → 20 g
- 0.75–1% Instant yeast → 7 g
- 10g Olive Oil (or any non or lightly flavoured oil)
- Optional: 1 tbsp honey flavor
METHOD
- Mix
Combine all the dry ingredients with the water, honey and oil. - Knead 15min by hand until moderately elastic. If using a machine knead for 10min.
Note: Barley, chickpea, and buckwheat don’t have gluten, so the wholemeal wheat does most of the work. Dough will feel a bit denser than 100% wheat.
- Bulk Ferment: Cover and let rise until ~doubled
- Shape: Punch down the dough and form into a boule/batard or place in a well greased tin (helps with weaker gluten).
- Final Proof: 45–75 min at room temp (or overnight in fridge for more flavor). Dough should spring back slowly when poked.
- Bake: Preheat oven to 230 °C . Score loaf, bake with steam 15 min, then reduce to 200 °C for 25–30 min until browned and hollow-sounding.
- Cool completely on a rack before slicing (important for crumb setting).
Tips
- Hydration: Start at 70%, but black barley and buckwheat absorb well — you might need 75–78%.
- Texture: Expect a hearty, nutty loaf with darker crumb, slightly denser than wheat-only.
