Sprouted buckwheat loaf from The Tivoli Road Baker: Recipes and Notes from a Chef Who Chose Baking (page 69) by Pippa James and Michael James (AU)

  • baker's flour
  • whole wheat flour
  • buckwheat flour
  • wholegrain flour
  • buckwheat groats
  • EYB Comments

    The book's "How to make and maintain a starter" called for in this recipe requires 7 days to prepare. Buckwheat groats require standing for 24-48 hours. Requires 11 hours or overnight to prepare.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The book's "How to make and maintain a starter" called for in this recipe requires 7 days to prepare. Buckwheat groats require standing for 24-48 hours. Requires 11 hours or overnight to prepare.

  • Astrid5555 on November 05, 2020

    First attempt at sprouting and baking with buckwheat. My loaf did not have very much ovenspring, but this might have been due to overprofing it on my side. Taste was excellent though.

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