{"id":7026733,"date":"2026-08-04T11:34:44","date_gmt":"2026-08-04T11:34:44","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/scalded-buckwheat-and-malt-sourdough-bread\/"},"modified":"2026-08-04T11:34:44","modified_gmt":"2026-08-04T11:34:44","slug":"scalded-buckwheat-and-malt-sourdough-bread","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7026733","title":{"rendered":"Scalded Buckwheat and Malt Sourdough Bread"},"content":{"rendered":"


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This spice-forward, hearty sourdough is exactly the kind of bread I needed to drag me through the cold that\u2019s clung to this month far longer than it had any right to. The frigid weather is a fine motivator to get that oven roaring and a well-proofed dough inside, I\u2019ll give it that, but the early dark and the dry chill don\u2019t make any of it easier. The good news, if I dare to say it, is that at every step of making this bread\u2014the pungent anise aroma when the spice is ground, the sweet and rich malt, the beautiful buckwheat-speckled dough, that silky texture from the flour scald\u2014you\u2019ll find yourself not minding the cold quite so much.<\/p>\n

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Anise doesn\u2019t politely wait for you to smell it. It arrives.<\/p>\n<\/blockquote>\n<\/figure>\n

Heady, licorice-sweet anise is one of my favorite spices to use in baking. Whether it\u2019s left whole, as I do often in my sourdough discard biscotti\u00a0in my cookbook<\/a>, or ground and used in so many other cookies, I realized recently that\u00a0<\/span>I\u2019ve never actually used it in a large loaf of bread. Anise doesn\u2019t politely wait for you to smell it. It arrives. Pair this warm spice with buckwheat\u2014nutty, mineral, tannic\u2014and you get a loaf of sourdough bread that\u2019s quite balanced and quite irresistible.<\/p>\n

To finish this bread off, I love topping it with striking white sesame seeds. The flavor complements the spice and sweetness in this bread, and they look stunning on a loaf with this much whole grain.<\/p>\n

Why Use a Flour Scald?<\/h2>\n

When I set out to develop this recipe, I was inspired to include buckwheat in some form, and scalding flour is a great way not only to enhance the flavor but also to add texture to the final bread.<\/p>\n

Scalding flour\u2014simply covering it with boiling water\u2014gels it, turning it into a thick paste that\u2019s then mixed into the final dough. It\u2019s very similar to the yudane technique<\/a>, and very related to tangzhong as well. This paste is highly aromatic and flavorful, and it helps keep the final loaf softer for longer by trapping moisture and delaying staling.<\/p>\n

It\u2019s an easy thing to do, really, and one I find myself turning to just to add a little something extra to each loaf.<\/p>\n

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