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

1. Mix 
   Combine all the dry ingredients with the water, honey and oil.
2. 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.

1. Bulk Ferment: Cover and let rise until ~doubled
2. Shape: Punch down the dough and form into a boule/batard or place in a well greased tin (helps with weaker gluten).
3. Final Proof: 45–75 min at room temp (or overnight in fridge for more flavor). Dough should spring back slowly when poked.
4. 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.
5. 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.