A Recipe for a Buckwheat–Rice Hearth Loaf
Bread doesn’t need gluten to have character. This buckwheat–rice hearth loaf is proof: a dense, honest bread with an earthy depth, a sturdy crumb, and a crust that crackles like firewood. Slow fermentation and simple, whole ingredients turn two humble grains into something with soul — the kind of bread you tear, not slice, and savor with both hands.
This recipe isn’t about replicating a sterile, white gluten loaf. It’s an ode to the simple, rustic hearth breads of old, with a deep, earthy flavor and a sturdy, honest crumb. We’re embracing the unique character of buckwheat and brown rice, letting them mingle slowly to create something genuinely wholesome and satisfying. This is a loaf with substance and soul.
Yields: 1 generous hearth loaf or a medium-sized sandwich loaf Prep time: 20 minutes active time, plus overnight fermentation Bake time: 45–55 minutes
Ingredients
The Dry Foundation:
1 ¾ cups (250g) light buckwheat flour
1 ⅓ cups (165g) brown rice flour
3 tbsp (25g) whole psyllium husk
2 tbsp (15g) ground golden flaxseed
1 ½ tsp fine sea salt
The Heartbeat:
1 ½ tsp active dry yeast
1 tsp organic cane sugar or maple syrup
The Liquid Soul:
2 ¼ cups (540ml) warm water (around 100°F / 38°C)
2 tbsp extra virgin olive oil
Method
1. The Overnight Awakening (The Night Before) Whisk together the buckwheat flour, brown rice flour, psyllium husk, flaxseed, and salt. In a separate cup, stir the yeast and sugar into the warm water; let sit 5–10 minutes until foamy. Pour the yeasty water and olive oil into the dry mixture. Mix vigorously into a shaggy, sticky batter. Cover tightly and refrigerate 8–18 hours. The long, cold rest deepens flavor and sets structure.
2. The Morning Shaping Let the dough warm for 30–60 minutes at room temperature. Dust a surface with brown rice flour. Turn out the dough and gently shape into a round or oval. Handle it softly—no kneading needed. Set on parchment on a baking sheet (or use a loaf pan for sandwich bread). Cover with a towel and proof 45–60 minutes, until puffed by about 50%.
3. The Hearth’s Embrace Preheat oven to 425°F (220°C) during the final proof. Score the loaf if desired, then bake directly on a middle rack or stone. Place a pan of hot water on the lower rack to create steam. Bake 45–55 minutes, until the crust is deeply golden and the loaf sounds hollow underneath.
4. The Final Reward Cool completely on a wire rack—at least 2 hours. Resist the urge to cut early; the crumb finishes setting as it cools. Slice into a dense, moist, earthy bread with a crunchy crust: honest, rustic, and deeply satisfying.
Tips & Variations
Hydration adjustment: Start with 500ml water; hold back the last splash and add only if needed. You want a thick batter, not soup.
Acidity for balance: Add 1–2 tsp apple cider vinegar or lemon juice to the liquid. It strengthens the structure and rounds out buckwheat’s flavor.
Fermented depth: Replace a portion of the yeast with 1–2 tbsp active gluten-free sourdough starter for tang and complexity.
Sourdough starter and gluten: A gluten-free starter is just flour + water (made with GF flours like buckwheat, rice, sorghum, etc.). Traditional wheat or rye starters do contain gluten, so if someone is strictly gluten-free they need to cultivate or buy a dedicated gluten-free starter. Starters are like pets—they adapt to whatever flour you “feed” them.
