A nutty, deeply aromatic buckwheat brioche paired with tangy house-cultured butter.
Buckwheat isn't a wheat at all, which is why it brings an earthy, almost bitter edge into what's otherwise a rich, egg-heavy brioche dough — Noma's version leans into that contrast rather than smoothing it out. Culturing the butter yourself with live bacteria before churning gives it a tang that plain sweet butter can't touch, which is really the point of serving it alongside instead of folding it in.
1 loaf, serves 6
Ingredients:
- Brioche (see sub-recipe)
- Cultured Butter (see sub-recipe)
Speciality Items:
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🍷Sommelier's Recommendation
Crisp minerality cuts through butter richness and complements nutty buckwheat.
Toasty brioche notes mirror the bread perfectly.
Steps:
- Slice warm brioche and serve with quenelle of cultured butter.
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Buckwheat Brioche Dough
Ingredients:
- 300 g – Bread flour
- 80 g – Buckwheat flour
- 4 – Eggs
- 200 g – Butter (room temperature)
- 60 g – Milk (warm)
- 40 g – Sugar
- 8 g – Salt
- 7 g – Instant yeast
Steps:
- Combine flours, sugar, salt, yeast in mixer.
- Add eggs and milk; mix until dough forms.
- Incorporate butter slowly; mix 8–10 minutes until glossy.
- Shape and place in brioche mold; final proof 1 hour.
- Proof at 37°C (100°F) 1.5 hours until doubled.
- Bake at 180°C (355°F) for 25–30 minutes.
Cultured Butter
Ingredients:
- 500 mL – Heavy cream
- 30 mL – Buttermilk
- pinch – Sea salt
Steps:
- Mix cream and buttermilk; ferment 24 hours at room temperature.
- Chill, then whip until fat separates.
- Strain through cheesecloth; knead in salt.
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