Wednesday, March 5, 2014

Sourdough Buckwheat Hoagies

The dough rising in bowl.  Look at the great texture of the Buckwheat Flour

I love fresh baked bread and the other day I bought some hoagies at the store.  They were terrible.  Dry and tasteless.   But it did inspire me to get in the kitchen and bake some of my own.  I love buckwheat flour.  Did you know it is a perfect protein grain.  It has 9 essential amino acids and is high in fiber and I think off the charts in flavor.  Especially in breads, like hoagies, French breads, pizza dough, and my favorite,  pancakes.  I love the texture and the beauty of the grain added to doughs.  The flavor is so, how do I say it with out scaring you, so farmish.  I mean it reminds me of something from the farm,  fresh baked and rustic.     The flavor is deep and rich,  I love it.

I am always amazed at how easy breads are to make and how we just don't take the time to bake anymore.  Hands on time is minutes and the end result it worth the small amount of time spent to create breads that are wonderful.

A good friend of mine taught me that a fresh baked bread can take any meal from simple to a gourmet experience.  I believe.  Fresh baked bread is amazing and wonderful and even a sandwich on fresh baked bread can be a gourmet experience.  


I always measure the dough on a scale for the exact weight I need.  For these hoagies I measure the dough out into 7 oz.  balls after I have let the dough rise to double after mixing it in the mixer.

  After I have divided the dough into 7 oz. pieces I roll them out on a slightly floured surface.    I roll from the sides making it fat in the middle and thin on the sides.

I Place the rolled out hoagies on my French Bread Pans.   You can use jelly roll pans with parchment if you don't have the French Bread Pans.   Right before baking them after they have raised double I use a knife and score the buns.   

     I cover the dough to keep it warm.  It helps the dough rise faster.  

The end result, fresh baked hoagies.  They are so lovely.  And if you could smell them.   Oh my, wonderful in every way,  tender and packed with flavor.


   Baking bread is a wonderful experience.  I always feel great after I spend time in the kitchen baking bread.  Nothing can compare to the sense of accomplishment of baking and sharing it with others. 

    Remember,if you are not enjoying your baking experience,  you are doing something wrong.   Maybe it's time for a Chef Brad Class.  Go to for classes.  Enjoy your baking experience.  Chef Brad~America's Grain Guy


Sourdough Buckwheat Hoagies

1 cup sour dough starter   (available at
3 cups warm water
1/4 cup oil
1 tablespoon salt
2 tablespoons honey or Xagave
2 cup fresh ground buckwheat flour
2 tablespoons yeast
6 to 8  cups good quality white flour, 

Place the starter, water, oil, salt,  sweetener, buckwheat flour, half the  white flour, with yeast on top, in your mixer.  Turn on mixer and add more flour until the dough pulls away from the sides of the bowl. Knead for 6 minutes and place in an oiled bowl,  raise until double.   Cut the dough into 7 oz pieces and roll out into hoagies.     Rolling out from the sides leaving the middle fatter.  Place on parchment paper or French roll pan and let rise until double.  Bake in a 400 degree oven for 12 to 15 minutes or until done.    Enjoy